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KARAKTERISTIK CASPIAN SEA YOGURT BUAH NAGA MERAH (Hylocereus polyrhizus) OLEH PENGARUH KONSENTRASI STARTER DAN LAMA WAKTU FERMENTASI

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Penilaian

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The objective of this research was to determine the effect of cultures concentration and fermentation times on physi cal, chemical, and microbiological characteristics of caspian sea yogurt containing red dragon fruit. This research used a Factorial Completely Randomized Design (RALF). Two factors were investigated, namely cultures concentration (4, 7, and 10%) and ferm entation times (18, 21, and 24 hours). All experiment were conducted in triplicates. The observed parameters were physical (viscosity), chemical (pH value, total lactic acid, and total dissolved solid, and microbiological (total lactic acid bacteria) chara cteristics. The results showed that cultures concentration had significant effects on viscocity, pH value, total lactic acid, total dissolved solid, and total LAB, whereas fermentation times had a significant effects on viscosity, pH value, total lactic acid, and total dissolved solid. No interaction effects were found on all parameters. All treatment combinations of factor A and factor B can be taken to make caspian sea yogurt.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107002575	T50423	T504232021	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T504232021

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2021

Collation

xvii, 64 hlm,: ilus.; 29 cm

Language

ISBN/ISSN

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Classification

641.371 07

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Yogurt

Specific Detail Info

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Statement of Responsibility

SEPTA

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