Skripsi

ANALISIS FISIK, KIMIA DAN MIKROBIOLOGI KEFIR AIR SARI BUAH PEPAYA (Carica papaya L.) SEBAGAI MINUMAN PROBIOTIK ANTIHIPERKOLESTEROLEMIA

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Penilaian

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The objective of this research was to determine the physical, chemical, and microbiology characteristics of kefir papaya juice which can be used as an anti-hypercholesterolemic probiotic drink. This research used a factorial completely randomized design with two treatment factors, papaya juice concentration (A) with three levels (100%, 75% and 50%) and fermentation time (B) with two levels (12 hours and 24 hours). Each treatment was repeated three times. The observed parameters were physical characteristics (viscosity), chemical characteristics (total acidity, pH and vitamin C), microbiology characteristics (total lactic acid bacteria) and antihypercholesterolemic tests. The results showed of papaya juice concentration and fermentation time had significant effect on viscosity, total acidity, pH, vitamin C and LAB (lactid acid bacteria). Kefir papaya juice with a combination of 100% papaya juice concentration and 24 hours fermentation was the best treatment

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107001970	T50725	T507252021	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T507252021

Publisher

Indralaya : ., 2021

Collation

xiv, 78 hlm.: Ilus., tab.; 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Sari Buah Pepaya

Specific Detail Info

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Statement of Responsibility

TUTI

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