PENGARUH PERSENTASE STARTER YOGHURT TERHADAP KUALITAS YOGHURT SUSU KACANG MERAH DALAM PRAKTIKUM BIOKIMIA 2

LESTARI, MAYA and Sari, Diah Kartika (2021) PENGARUH PERSENTASE STARTER YOGHURT TERHADAP KUALITAS YOGHURT SUSU KACANG MERAH DALAM PRAKTIKUM BIOKIMIA 2. Undergraduate thesis, Sriwijaya University.

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Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui persentase terbaik yoghurt Susu kacang merah. Pada penelitian ini dilakukan dengan sampel 2%-6% starter dan dilakukuan pengujian kadar karbohidrat, kadar lemak, kadar protein kadar air, kadar abu, pH, dan uji organoletik. Pada penelitian ini di peroleh persentase terbaik pada starter 6%. Kadar karbohidrat, lemak, protein, air, abu dan pH yang di peroleh secara berurut (11,65%, 3,75%, 1,6%, 81,94%, 0,20%, dan 4,27%) Perbedaan persentase starter memberikan pengaruh signifikan terhadap kadar karbohidrat, kadar lemak, kadar protein, kadar air, kadar abu, dan kadar pH.Semakin tinggi persentase starter maka semakin tinggi juga kadar karbohidrat dan protein yoghurt Susu kacang merah.Sebaliknya, semakin tinggi persentase starter maka semakin rendah kadar lemak, kadar air, kadar abu, dan pH. Pebedaan persentase juga memberikan pengaruh terhadap tingkat kesukaan kosumen meliputi aroma, rasa tekstur dan warna. Kata Kunci : Persentase, Yoghurt, Kacang Merah ABSTRACT This study aims to determine the best percentage of red bean extract yogurt. This research was conducted with a sample of 2%-6% starter and tested for carbohydrate content, fat content, protein content, water content, ash content, pH, and organoletics. In this study, the best percentage was obtained at 6% starter. Carbohydrate, fat, protein, water, ash and pH levels were obtained sequentially (11.65%, 3.75%, 1.6%, 81.94%, 0.20%, and 4.27%) Differences starter percentage has a significant effect on carbohydrate content, fat content, protein content, water content, ash content, and pH content. The higher the starter percentage, the higher the carbohydrate and protein content of red bean extract yogurt. Otherwise, the higher the starter percentage, the lower the fat content, water content, ash content, and pH. The difference of percentage also has an influence on the level of consumer preference including flavor, taste, texture and color. Keyword : Percentage, Yoghurt, Red Beans

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Persentase, Yoghurt, Kacang Merah
Subjects:	Q Science > QD Chemistry > QD415-436 Biochemistry
Divisions:	06-Faculty of Education and Educational Science > 84204-Chemistry Education (S1)
Depositing User:	Maya Lestari
Date Deposited:	29 Sep 2021 01:22
Last Modified:	29 Sep 2021 01:22
URI:	http://repository.unsri.ac.id/id/eprint/55245

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