Image of PENGARUH VARIASI KONSENTRASI STARTER KEFIR GRAIN DAN WAKTU FERMENTASI TERHADAP KARAKTERISTIK WATER KEFIR NANAS (Ananas comosus (L) Merr Var. Queen)

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PENGARUH VARIASI KONSENTRASI STARTER KEFIR GRAIN DAN WAKTU FERMENTASI TERHADAP KARAKTERISTIK WATER KEFIR NANAS (Ananas comosus (L) Merr Var. Queen)

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This study aims to determine the chemical and microbiological characteristics of pineapple water kefir with different concentrations of kefir grain starter and fermentation time. This research was conducted at the Laboratory of Microbiology and Biotechnology of Agricultural Products and the Laboratory of Chemical, Processing, and Sensory of Agricultural Products, Agricultural Product Technology Study Program, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University, South Sumatra. This study used a Factorial Completely Randomized Design with two treatment factors, namely variations in the concentration of kefir grain starter consisting of 3 levels (3%, 5%, and 7%) and fermentation time consisting of 3 levels (12, 24, and 36 hours). Parameters observed included pH, total titrated acid, total dissolved solids, alcohol, and total lactic acid bacteria. The results showed that the concentration of kefir grain had a significant effect on pH, total titrated acid, total dissolved solids, and alcohol content in pineapple water kefir. Fermentation time treatment had a significant effect on pH, total titrated acid, total dissolved solids, alcohol content, and total lactic acid bacteria in pineapple water kefir. The interaction of the two factors significantly affects the pH value and total dissolved solids in pineapple water kefir. The best treatment to get pineapple water kefir with the best quality based on SNI was A3B2 (7% kefir grain, 24-hour fermentation) with pH 4.99, total titrated acid 0.327%, total dissolved solids 9.93°Brix, alcohol 0.45%, and total lactic acid bacteria 7.39 log CFU/mL.

Availability
Inventory Code Barcode Call Number Location Status
2207002122T74121T741212022Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T741212022
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian.,
Collation
xiv, 57 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
664.807
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
teknologi pembuatan makanan dari buah-buahan
Prodi Teknologi Hasil Pertanian
Specific Detail Info
-
Statement of Responsibility
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No other version available

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