STUDI SIFAT PREBIOTIK KOPI SEMENDE YANG DIFORTIFIKASI DENGAN SERBUK INULIN DAN PENGUJIANNYA TERHADAP LACTOBACILLUS BULGARICUS FNCC-0041

VERDIANA, EKA and Miksusanti, Miksusanti and Kusumawati, Heni Yohandini (2022) STUDI SIFAT PREBIOTIK KOPI SEMENDE YANG DIFORTIFIKASI DENGAN SERBUK INULIN DAN PENGUJIANNYA TERHADAP LACTOBACILLUS BULGARICUS FNCC-0041. Undergraduate thesis, Sriwijaya University.

	Text RAMA_47201_08031181722065.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_47201_08031181722065_0023076802_0015117007_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (3MB) | Request a copy
Preview	Text RAMA_47201_08031181722065_0023076802_0015117007_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (544kB) | Preview
	Text RAMA_47201_08031181722065_0023076802_0015117007_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (232kB) | Request a copy
	Text RAMA_47201_08031181722065_0023076802_0015117007_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (182kB) | Request a copy
	Text RAMA_47201_08031181722065_0023076802_0015117007_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (101kB) | Request a copy
	Text RAMA_47201_08031181722065_0023076802_0015117007_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (44kB) | Request a copy
	Text RAMA_47201_08031181722065_0023076802_0015117007_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (127kB) | Request a copy
	Text RAMA_47201_08031181722065_0023076802_0015117007_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (759kB) | Request a copy

Abstract

Research on the prebiotic properties of semende coffee fortified with inulin powder and its test against Lactobacillus bulgaricus FNCC-0041 has been carried out. The aim of the study was to make prebiotic coffee from inulin. Inulin as a prebiotic can increase the growth of probiotic bacteria in the digestive tract. Before adding inulin, coffee was fermented with Saccharomyces cerevisiae and compared with coffee without fermentation. Furthermore, the addition of inulin was carried out with variations in weight of 0.6 grams, 0.9 grams, and 1.2 grams. Furthermore, prebiotic coffee was tested organoleptically. The best results from fermented and unfermented prebiotic coffee were analyzed for moisture content, ash content, glucose content and viability test of L. bulgaricus using the TPC (total plate count) method for storage time according to SNI standards. The results of the organoleptic test of prebiotic fermented coffee are the addition of 0.6 grams of inulin with an average value of 3.3 and in coffee without prebiotic fermentation, namely the addition of 1.2 grams of inulin with an average value of 3.4. The results of the determination of water content, ash content, glucose content and the viability test of L. bulgaricus bacteria on storage time from the best organoleptic results were 5.04%, 2.35%, 14.45%, 2.88×1010 CFU/mL, while the prebiotic fermented coffee was 4.29%, 2.43%, 12.45%, 2.02×1010 CFU/mL. The results obtained from the analysis of water content, ash content, and viability tests on prebiotic coffee met the SNI requirements for coffee grounds, except for glucose levels. Keywords: Robusta Coffee, Fermentation, Prebiotics, Inulin, Lactobacillus bulgaricus FNCC-0041

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Robusta Coffee, Fermentation, Prebiotics, Inulin, Lactobacillus bulgaricus FNCC-0041
Subjects:	Q Science > QD Chemistry > QD415-436 Biochemistry
Divisions:	08-Faculty of Mathematics and Natural Science > 47201-Chemistry (S1)
Depositing User:	Eka Verdiana
Date Deposited:	27 Jul 2022 03:53
Last Modified:	27 Jul 2022 03:53
URI:	http://repository.unsri.ac.id/id/eprint/74658

Actions (login required)

View Item