PENGARUH PERBEDAAN KONSENTRASI STARTER DAN LAMA FERMENTASI TERHADAP YOGHURT FRUIT DARI BUAH BELIMBING (Averrhoa carambola L) ( Effect of Different Concentration of Starter and Long Fermentation Yoghurt of Star Fruit (Averrhoa carambola L)

SIRAIT, CHRISTIYANI (2017) PENGARUH PERBEDAAN KONSENTRASI STARTER DAN LAMA FERMENTASI TERHADAP YOGHURT FRUIT DARI BUAH BELIMBING (Averrhoa carambola L) ( Effect of Different Concentration of Starter and Long Fermentation Yoghurt of Star Fruit (Averrhoa carambola L). Undergraduate thesis, undip.

[img]
Preview
PDF (COVER)
297Kb
[img]
Preview
PDF (ABSTRAK)
90Kb
[img]
Preview
PDF (BAB I)
89Kb
[img]
Preview
PDF (BAB II)
356Kb
[img]
Preview
PDF (BAB III)
85Kb
[img]
Preview
PDF (BAB IV)
141Kb
[img]
Preview
PDF (BAB V)
434Kb
[img]PDF (BAB VI)
Restricted to Repository staff only

212Kb
[img]
Preview
PDF (BAB VII)
87Kb
[img]
Preview
PDF (DAFTAR PUSTAKA)
96Kb

Abstract

Yoghurt is a product of fermented milk beverages derived from cow's milk which has a slightly acidic taste as a result of fermentation by Lactic Acid Bacteria (BAL) at the temperature and controlled environmental conditions. Fruit Yoghurt is a yogurt mixed with fruit juice. Star fruit (Averrhoa Carambola L) is one type of fruit that is commonly known by the community. Star fruit in addition can be processed into fresh fruit, can also be processed into fermented beverage products that have health benefits. In this yoghurt fruit fruit star fruit research was conducted with 3 samples which have variable of fermentation time and the addition of different starter. Where the fermentation time variables are 16, 24, 48 and 72 hours and the addition of different Lactobacillus Bulgaricus starter that is 5 mL, 10 mL and 15 mL. This study was conducted to determine the effect of the addition of Lactobacillus Bulgaricus starter concentration and fermentation time from fruit star yoghurt. From the analysis test showed that the amount of starter concentration and the duration of different fermentation significantly affect the quality of yoghurt. Significant effects on lactic acid, pH, viscosity and organoleptic levels include taste, color and texture of yoghurt. Keywords : star fruit, starter, yoghurt fruit

Item Type:Thesis (Undergraduate)
Subjects:T Technology > TP Chemical technology
Divisions:Faculty of Engineering > Diploma in Chemical Engineering
Faculty of Engineering > Diploma in Chemical Engineering
ID Code:58674
Deposited By:Ms Siti Sundari Vokasi
Deposited On:02 Jan 2018 10:38
Last Modified:02 Jan 2018 10:38

Repository Staff Only: item control page