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KARAKTERISTIK YOGHURT BIJI BUNGA MATAHARI (HELIANTHUS ANNUUS L) DENGAN BERBAGAI LAMA FERMENTASI

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This research aims to determine the physical and chemical characteristics of sunflower seed yogurt (Helianthus annuus L) with various fermentation times. This study used a completely randomized factorial design (RALF) with 2 treatment factors, namely starter concentration (A) with 2 levels (2% and 4%) and fermentation time (B) with 5 levels (4, 6, 8, 10 and 12 hours). All experiment was conducted in triplicates. Observed parameters consisted of viscosity, color (lightness, greenness, and yellowness), pH, total acid, lactic acid bacteria (LAB), total plate number (ALT), specific gravity , antioxidants and protein content. Starter concentration significantly affected viscosity, pH, color (lightness, greenness, and yellowness), lactic acid bacteria (LAB), total plate number (ALT) and antioxidants of sunflower seed yogurt . Fermentation time significantly affected pH, color (lightness, greenness, and yellowness (b*)), total acid, (LAB), total plate number (ALT) and antioxidants of sunflower seed yogurt. The best treatment for sunflower seed yogurt was the activity A2B5 treatment (4% starter concentration with 12 hours of fermentation time) with a lactic acid bacteria (LAB) value of 8,51 log CFU/mL, 0,44% total acid, pH 4,13 and antioxidants 557,78 ppm.

Availability
Inventory Code Barcode Call Number Location Status
2307001399T93043T930432022Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T930432022
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xvi, 48 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
664.707
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Pertanian
Specific Detail Info
-
Statement of Responsibility
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