Text

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

---

Penilaian

---

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.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2207003706	T79156	T791562022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T791562022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

xv, 46 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

SEPTA

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment