KARAKTERISTIK YOGHURT BIJI BUNGA MATAHARI (HELIANTHUS ANNUUS L) DENGAN BERBAGAI LAMA FERMENTASI.

SURYAWAN, M.ALDI and Priyanto, Gatot (2022) KARAKTERISTIK YOGHURT BIJI BUNGA MATAHARI (HELIANTHUS ANNUUS L) DENGAN BERBAGAI LAMA FERMENTASI. Undergraduate thesis, Sriwijaya University.

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Abstract

This research aims to determine the physical and chemical characteristics of sunflower seed yogurt (Helianthus annuus L) with various fermentation times. This study used a completely randomized factorial design (RALF) with 2 treatment factors, namely starter concentration (A) with 2 levels (2% and 4%) and fermentation time (B) with 5 levels (4, 6, 8, 10 and 12 hours). All experiment was conducted in triplicates. Observed parameters consisted of viscosity, color (lightness, greenness, and yellowness), pH, total acid, lactic acid bacteria (LAB), total plate number (ALT), specific gravity , antioxidants and protein content. Starter concentration significantly affected viscosity, pH, color (lightness, greenness, and yellowness), lactic acid bacteria (LAB), total plate number (ALT) and antioxidants of sunflower seed yogurt . Fermentation time significantly affected pH, color (lightness, greenness, and yellowness (b*)), total acid, (LAB), total plate number (ALT) and antioxidants of sunflower seed yogurt. The best treatment for sunflower seed yogurt was the activity A2B5 treatment (4% starter concentration with 12 hours of fermentation time) with a lactic acid bacteria (LAB) value of 8,51 log CFU/mL, 0,44% total acid, pH 4,13 and antioxidants 557,78 ppm.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	biji bunga matahari, yoghurt, lama fermentasi
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	M. Aldi Suryawan
Date Deposited:	04 Apr 2023 07:27
Last Modified:	04 Apr 2023 07:27
URI:	http://repository.unsri.ac.id/id/eprint/93043

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