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Image of KARAKTERISTIK KIMIA, SENSORIS DAN MIKROBIOLOGIS KOMBUCHA BUNGA TELANG (Clitoria Ternatea) SELAMA FERMENTASI

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KARAKTERISTIK KIMIA, SENSORIS DAN MIKROBIOLOGIS KOMBUCHA BUNGA TELANG (Clitoria Ternatea) SELAMA FERMENTASI

Enzelina, Fitri Al Zahra - Personal Name;

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Penilaian anda saat ini :  

Penelitian ini bertujuan untuk mengetahui karakteristik kimia, sensoris dan mikrobiologis kombucha bunga telang selama fermentasi. Penelitian dilaksanakan di Laboratorium Kimia, Sensoris dan Pengolahan Hasil Pertanian, Jurusan Teknologi Pertanian, Program Studi Teknologi Hasil Pertanian, Universitas Sriwijaya, Palembang. Penelitian ini dilaksanakan pada 6 Desember 2022 – 6 Januari 2023. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Non Faktorial dengan tujuh perlakuan fermentasi. Masing-masing perlakuan diulang sebanyak tiga kali. Parameter yang diamati adalah karakteristik kimia (kadar gula reduksi, kadar alkohol, aktivitas antioksidan dan asam total), karakteristik sensoris (rasa, warna, aroma) dan karakteristik mikroorganisme (total mikroba). Hasil penelitian menunjukkan bahwa lama waktu fermentasi kombucha bunga telang berpengaruh nyata terhadap karakteristik kimia (kadar alkohol, gula reduksi, antioksidan), karakteristik sensoris (rasa, warna, aroma) dan karakteristik mikrobiologis (total populasi). Perlakuan G (fermentasi hari ke-6) merupakan perlakuan terpilih berdasarkan karakteristik sensoris. Perlakuan G (fermentasi hari ke-6) meliputi nilai gula reduksi sebesar 7,209%, alkohol 0,0997% v/v, asam total 0,241%, aktivitas antioksidan (IC50) 27,874 ppm, karakteristik sensoris (rasa 3,267, aroma 2,933 dan warna 3,330) serta total mikroba 6,87 CFU/mL.


Availability
Inventory Code Barcode Call Number Location Status
2307002762T122572T1225722023Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1225722023
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2023
Collation
xv, 49 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
635.907
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Pertanian
Bunga dan Tanaman Hias
Specific Detail Info
-
Statement of Responsibility
SEPTA
Other version/related

No other version available

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  • KARAKTERISTIK KIMIA, SENSORIS DAN MIKROBIOLOGIS KOMBUCHA BUNGA TELANG (Clitoria Ternatea) SELAMA FERMENTASI
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