DwitaArdiana (2009) Optimasi pembuatan Minuman Probiotik Sari Buah Naga Merah (Hylocereus polyrhizus) Kajian Konsentrasi Glukosa dan Penambahan Amonium Sulfat ((NH4)2SO4) terhadap Total Bakteri Asam Laktat. Sarjana thesis, Universitas Brawijaya.
Abstract
Buah naga mengurangi kadar kolesterol, membantu diabetes, dan menetralisir zat karsinogenik dan juga membantu proses pencernaan. Tujuan dari penelitian ini adalah untuk mengetahui kondisi optimal dari konsentrasi glukosa dan amonium sulfat (NH4) ke L.plantarum B2 ke aktivitas pertumbuhan bakteri asam lactid dalam jus naga merah. Desain eksperimental yang digunakan adalah metode permukaan respons menggunakan desain komposit pusat. G. Pada penelitian pra-dasar mendapat hasil konsentrasi glukosa 2% dan amonium sulfat 0,2%. Hasil penelitian menunjukkan bahwa analisis permukaan total respons bakteri asam laktat dalam pembuatan minuman probiotik buah naga merah dengan penambahan konsentrasi glukosa dan model ampratis ampratis ampas qumonium sulfate sebenarnya sebagai berikut: (7.85057) + (0.67978) X1 + (1.65179) x2 - (0.35000) x1 x2- (0,13850) x1 2- (2.96250) x2 2. Dari hasil Persamaan model Quadratic diketahui bahwa kondisi optimal pada konsentrasi glukosa 2,27% dan amonium sulfat 0,14%. Dari hasil verifikasi diperoleh kemudian dianalisis dengan total bakteri asam lactid, aktivitas antioksidan, pH, larut total, total gula, total asam, warna total. Hasil verifikasi diperoleh total bakteri asam lactid 8.76 log CFU / ml, total aktivitas antioksidan 47,81%, pH 3.18, total larut 7,85% Brix, total asam 0,48%, total gula 1,55%, total n 0,0466% dan warna L + 26.03, A + 8.09, B + 7.47. Solusi optimal dari minuman probiotik dari buah naga merah dengan konsentrasi glukosa menambahkan 10% mewakili pengobatan terbaik oleh organoleptik dengan nilai-nilai 5,35 (agak seperti) untuk rasa, 5.35 (agak suka) untuk rasa, 5,1 (lebih suka) untuk rasa dan 5.3 untuk penampilan (agak seperti).
English Abstract
The dragon fruit reduce cholesterol levels, help diabetes, and neutralize carcinogenic substances and also helps the digestive process. The objective of this research was to finding out optimum condition from glucose and ammonium sulphate (NH4)2SO4 concentration to L.plantarum B2 to growth activity of lactid acid bacterial in red dragon juice. Experimental design that used is Response Surface Method using Central Composite Design. g. At pre-elementary research got result at glucose concentration 2% and ammonium sulfate 0.2%. The results showed that the surface analysis total response of lactic acid bacteria in the manufacture of probiotic drink red dragon fruit with the addition of glucose concentration and ammonium sulfate yield equation regression quadratic models actual as follows: Y= (7.85057) + (0.67978) X1 + (1.65179) X2 – (0.35000) X1 X2– (0.13850) X1 2-(2.96250) X2 2. From the result of quadratic’s model equation known that optimum condition at glucose concentration of 2.27% and ammonium sulfate of 0.14%. From the verification result is obtained then analyzed by total lactid acid bacteria, antioxidant activity, pH, total dissolve, total sugar, total N, total acid, color. The verification results is obtained total lactid acid bacteria 8.76 log cfu / ml, total antioxidant activity 47.81%, pH 3.18, total dissolve 7.85% brix, total acid 0.48%, total sugar 1.55%, total N 0.0446% and color L+26.03, a+8.09, b+ 7.47. optimal solution from probiotic drink from red dragon fruit with glucose concentration adding 10% representing best treatment by organoleptic with the values are 5.35 (rather like) for the taste, 5.35 (rather like) for the color, 5.1 (rather like) for the flavor and 5.3 for appearance (rather like).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2009/237/050903323 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 01 Dec 2009 10:10 |
| Last Modified: | 21 Oct 2021 12:46 |
| URI: | http://repository.ub.ac.id/id/eprint/148240 |
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