Skripsi

PENGARUH PERBANDINGAN KONSENTRASI GULA NIPAH (Nypa fruticans) DAN GULA PASIR TERHADAP KARAKTERISTIK FISIKOKIMIA, MIKROBIOLOGI, DAN SENSORIS WATER KEFIR

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Penilaian

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This research aimed to determine the effect of varying concentrations of nipah sugar and cane sugar on the characteristics of water kefir. The research was conducted using a Randomized Block Design (RBD) with five treatment levels and three replication from water kefir made with nipah sugar and cane sugar 0%:100% (A0/Control); 25%:75% (A1); 50%:50% (A2); 75%:25% (A3); dan 100%:0% (A4). Each treatment used 6% sugar, with 5% water kefir grains, and was fermented for 24 hours at room temperature. This study evaluated total lactic acid bacteria, total soluble solids, total lactic acid, pH, color, and sensory attributes through 5 scale hedonic test for color, aroma, taste, and soda sensation. The data for total lactic acid bacteria, total dissolved solids, total lactic acid, pH, and color were analyzed using SPSS software with Analysis of Variance (ANOVA) followed by Tukey's test. Data from the hedonic test were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test. The results showed that the concentration of nipa sugar had a significant effect on total lactic acid bacteria, total dissolved solids, total lactic acid, pH, color, and hedonic scores of water kefir. Higher concentrations of nipa sugar increased the total lactic acid bacteria, total lactic acid, redness (a*), yellowness (b*), chroma (C*), and hedonic scores, while reducing total dissolved solids, pH, luminosity (L*), and hue (h). The best treatment was A4 (100% nipah sugar) with values of total lactic acid at 0,212%.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507001315	T168099	T1680992025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1680992025

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Siwijaya., 2025

Collation

xvi, 65 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

663.07

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Fermentasi Gula Nipah

Specific Detail Info

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Statement of Responsibility

MI

Other version/related

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