Pratama, Rizky Yoga (2019) Kualitas Yoghurt Drink Dengan Penambahan Berbagai Konsentrasi Buah Nanas Ananas Comusus L.)Terhadap TPC,Total Bakteri ASam Laktat,pH Dan Aktivitas Antioksidan. Sarjana thesis, Universitas Brawijaya.
Abstract
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English Abstract
The purpose of this study was to determine the percentage of addition of pineapple juice (Ananas coinosus L.) that was appropriate for yoghurt drink against TPC. total lactic acid bacteria. pH and antioxidants activity. The material used in this study is yogurt drink which has been added pineapple juice (AllallaS COMMAS L.). The research method used was the experimental method using Completely Randomized Design (CRD) with 4 treatments and 4 replications with the addition of pineapple juice namely Po (without addition), P1 (1%), P2 (3%) and P3 (5%) with 2% starter addition. Data were analyzed using Analysis of Variance(ANOVA). It was followed by Duncan's Multiple Range Test (DMRT). The results showed that the addition ofpineapple juice to yoghurt drink had a highly significant difference(P<0.01) on TPC, total lactic acid bacteria, pH and antioxidants activity. Based on the results of this study can be concluded that the addition of 5% pineapple fruit juice (P3) with a TPC 7.86 CFU / ml, total lactic acid bacteria 7.84 CFU I nil, pH 4.55, and antioxidant activity 11.59% produce good yoghurt drink products.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FAPET/2019/412/051910202 |
| Uncontrolled Keywords: | yoghurt drink, pineapple, TPC, total lactic acid bacteria, pH and antioxidants activity |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.37 Dairy and related products > 641.371 476 Yogurt |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | soegeng Moelyono |
| Date Deposited: | 05 Aug 2020 07:48 |
| Last Modified: | 05 Aug 2020 07:48 |
| URI: | http://repository.ub.ac.id/id/eprint/176316 |
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