Effect Of Addition Canna Starch (Canna Edulis. Kerr) And Storage Time At Refrigerator Temperature On Syneresis, Viscosity, And Total Plate Count Of Yogurt Drink

Umam, AhmadKhoirul (2015) Effect Of Addition Canna Starch (Canna Edulis. Kerr) And Storage Time At Refrigerator Temperature On Syneresis, Viscosity, And Total Plate Count Of Yogurt Drink. Sarjana thesis, Universitas Brawijaya.

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pati Canna sebagai stabilizer pada kualitas yogurt dan waktu penyimpanan pada suhu kulkas pada sineresis, viskositas, dan jumlah pelat total. Desain eksperimental dari penelitian ini digunakan sepenuhnya acak desain faktorial dua faktor: 5 perawatan karena faktor pertama digunakan 0%. 0,5%. 1%. 1,5% dan 2% tingkat konsentrasi Canna, 3 waktu penyimpanan sebagai faktor kedua dilakukan pada 0 hari. 7 hari dan 14 hari dengan 3 replikasi (5x3x3). Jika ada perbedaan, maka dilanjutkan dengan menggunakan Duncans Multiple Range Test (DMRT). Hasil penelitian ini menunjukkan perbedaan yang sangat signifikan (p & lt. 0,01) antara persentase penambahan bubuk Canna pada sineresis dan viskositas, dan menunjukkan perbedaan signifikan (p & lt. 0,05) pada total jumlah pelat (TPC). Namun tidak ada perbedaan (p & gt. 0,05) antara waktu penyimpanan pati Canna pada sineresis, viskositas, dan total jumlah pelat. Penambahan pati Canna dapat mempertahankan kualitas yogurt dengan mereduksi sineresis (62,06 ± 1,97), meningkatkan viskositas (28,44 ± 2.01), dan menghambat pertumbuhan bakteri (11,639 ± 0,44) selama penyimpanan. Kesimpulan menunjukkan penambahan dua persen dari pati Canna menunjukkan hasil terbaik pada sineresis 62,06%, viskositas 28,44 cp dan total plat hitung 11.639 LOG10 CFU / ml. Waktu penyimpanan ke-14 menunjukkan hasil terbaik pada sineresis 64.80%, viskositas 16.20 CP dan total bakteri 8.401 LOG10 CFU / mL dalam penyimpanan hari ke-7. Penelitian lebih lanjut diperlukan lebih dari 14 hari dan tes organoleptik untuk menentukan penerimaan konsumen

English Abstract

The Purpose Of This Study Was To Determine The Effect Of Canna Starch As Stabilizer On Yogurt Quality And Storage Time At The Refrigerator Temperature On Syneresis, Viscosity, And Total Plate Count. The Experimental Design Of The Research Was Used Completely Randomized Factorial Design Two Factor : 5 Treatments As First Factor Were Used 0% ; 0.5% ; 1% ; 1.5% And 2% Concentration Level Of Canna,3 Storage Time As Second Factor Was Done On 0 Day ; 7 Day And 14 Days With 3 Replication (5x3x3). If There Were Any Difference, Then Continued By Using Duncans Multiple Range Test (DMRT). Results Of This Research Showed Highly Significant Difference (P<0.01) Between The Percentage Of Addition Canna Powder On Syneresis And Viscosity, And Showed Significant Difference (P<0.05) On Total Plate Count (TPC). However There Was No Difference (P>0.05) Between The Storage Time Of Canna Starch On Syneresis, Viscosity, And Total Plate Count. Addition Of Canna Starch Can Maintain The Yogurt Quality With Reducing Syneresis (62.06±1.97), Increasing Viscosity (28.44±2.01), And Inhibited Bacteria Growth (11.639 ± 0.44) During The Storage. Conclusion Showed The Two Percent Addition Of Canna Starch Showed The Best Result On Syneresis 62.06% ,Viscosity 28.44 Cp And Total Plate Count 11.639 Log10 CFU/Ml . The 14th Storage Time Showed The Best Result On Syneresis 64.80 % ,Viscosity 16.20 Cp And Total Bacteria 8.401 Log10 CFU/Ml In 7th Days Storage. Further Research Was Needed More Than 14 Days And Organoleptic Tests To Determine The Consumer Acceptance

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2015/137/051504295
Subjects: 600 Technology (Applied sciences) > 636 Animal husbandry
Divisions: Fakultas Peternakan > Peternakan
Depositing User: Budi Wahyono Wahyono
Date Deposited: 06 Jul 2015 13:08
Last Modified: 20 Oct 2021 09:25
URI: http://repository.ub.ac.id/id/eprint/137399
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