PENGARUH VARIASI KONSENTRASI SARI BUAH JAMBU AIR DAN STARTER TERHADAP KARAKTERISTIK KEFIR JAMBU AIR (Syzygium semarangense)

SUTIAWAN, IUS and Hermanto, Hermanto (2022) PENGARUH VARIASI KONSENTRASI SARI BUAH JAMBU AIR DAN STARTER TERHADAP KARAKTERISTIK KEFIR JAMBU AIR (Syzygium semarangense). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the physical, chemical, and microbiological characteristics of water guava kefir with different concentrations of water guava juice and the concentration of starter. This study used a completely randomized factorial design with two treatment factors and was repeated three times. Factor A is the concentration of water guava juice (1:1, 1:2 and 2:1). Factor B is the concentration of starter (3%, 5% and 7%). Parameters observed were physical characteristics (color l*, a*, b*), chemical characteristics (pH, total acid, total dissolved solids, total alcohol) and mcrobiological characteristics (total lactic acid bacteria). The results of this study indicate that the different concentrations of water guava juice, the concentration of starter and their interactions have a significant effect on color (l*, a*, b*), pH, total acid, total dissolved solids, total alcohol and total lactic acid bacteria. The best kefir treatment was the A3B1 treatment (2:1 guava fruit concentration, 3% starter) based on the minimum required alcohol content and total LAB.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Jambu air, kefir, starter
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Ius Sutiawan
Date Deposited:	19 Sep 2022 07:38
Last Modified:	19 Sep 2022 07:38
URI:	http://repository.unsri.ac.id/id/eprint/79156

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