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KARAKTERISTIK MIKROBIOLOGI DAN KIMIA KEFIR DARI SUSU BIJI LOTUS (NELUMBO NUCIFERA)

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Penilaian

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THIS STUDY AIMS TO DETERMINE THE EFFECT OF INCREASING THE CONCENTRATION OF LOTUS SEED MILK (NELUMBO NUCIFERA) ON THE CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF KEFIR. THIS RESEARCH METHOD USES A RANDOMIZED BLOCK DESIGN (RBD) WITH DIFFERENT TREATMENT CONCENTRATIONS OF LOTUS SEED MILK WITH 5 LEVELS OF TREATMENT (A0: 100% COWS MILK AND 0% LOTUS SEED MILK, A1: 75% COWS MILK AND 25% LOTUS SEED MILK, A2: 50% COWS MILK AND 50% LOTUS SEED MILK, A3: 25% COWS MILK AND 75% LOTUS SEED MILK, A4: 0% COWS MILK AND 100% LOTUS SEED MILK) AND REPEATED 3 TIMES. THE TREATMENT PARAMETERS OBSERVED INCLUDED CHEMICAL ANALYSIS (TOTAL LACTIC ACID, TOTAL ALCOHOL AND ACIDITY) AND MICROBIOLOGICAL ANALYSIS (TOTAL LACTIC ACID BACTERIA). THE RESULT SHOWED THAT THE ADDITION OF LOTUS MILK CONCENTRATION HAD A SIGNIFICANT EFFECT ON THE VALUE. DEGREE OF ACIDITY, TOTAL LACTIC ACID, TOTAL ALCOHOL AND TOTAL LACTIC ACID BACTERIA. THE ACIDITY VALUE OF PH RANGED FROM 3.57-3.99, TOTAL LACTIC ACID RANGED FROM 0.52-1.04%, TOTAL ALCOHOL RANGED FROM 0.56-1.10% AND TOTAL LACTIC ACID BACTERIA RANGED FROM 8.35-8.67 LOG CFU/ML.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207002253	T74596	T745962022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T745962022

Publisher

Inderalaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Siwijaya., 2022

Collation

xv, 36 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.707

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)

Teknologi pembuatan makanan dari biji-bijian
Prodi Teknologi Hasil Perikanan

Specific Detail Info

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Statement of Responsibility

SEPTA

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