Yosephi, Venisa and Dr.Ir.Elok Zubaidah, MP (2019) Studi Aktivitas Antibakteri Dan Antioksidan Kefir Wortel Menggunakan Alat Inuvine Selama Penyimpanan Dingin. Sarjana thesis, Universitas Brawijaya.
Abstract
UKM Istiqomah merupakan salah satu usaha kecil menengah di Kota Batu yang mengolah wortel lowgrade menjadi produk kefir wortel. Akan tetapi, UKM Istiqomah masih menggunakan metode konvensional dalam melakukan produksi. Penggunaan INUVINE pada UKM Istiqomah dapat memperbaiki kualitas kefir wortel yang dihasilkan. Aplikasi alat INUVINE dapat meningkatkan hasil produksi sebesar 260%, menghemat waktu produksi sebesar 89%, meningkatkan keuntungan tiga kali lipat. Efek kefir wortel yang disimpan pada penyimpanan dingin memiliki penurunan aktivitas antioksidan nilai IC50 hari ke 0,7,14, dan 21 sebesar 1269.88, 1514.98, 2082.83, dan 2716.15 ppm dan penurunan aktivitas antibakteri zona bening pada bakteri uji, yaitu hari ke 0,7,14, dan 21 sebesar 3.91, 2.5, 1.46, dan 2.63 mm terhadap bakteri Escherichia coli serta 2.33, 1.67, 1.08, dan 2.04 mm terhadap bakteri Staphylococcus aureus. Penyimpanan refrigerator kefir wortel selama lebih dari 1 minggu menunjukkan adanya penurunan kualitas kefir yang dipengaruhi oleh adanya oksidasi senyawa fenolik, kontaminasi dan suhu penyimpanan berubah- ubah
English Abstract
Istiqomah SME is one of Small Medium Enterprise in Batu City utilizes low-grade carrots by turning them into diversified kefir products. Istiqomah SME uses conventional methods in production which all of the stages are done manually. Utilizing of INUVINE enhances carrot kefir quality. The implementation shows improvement by 260% of total product result, 89% time efficiency, and three times profit raise. Carrot kefir in cold storage shows decline of antioxidant activity IC50 at 0, 7, 14, and 21 days by 1269.88, 1514.98, 2082.83, and 2716.15 ppm respectively along with antibacterial activity in test bacteria at 0, 7, 14, and 21 days by 3.91, 2.5, 1.46, and 2.63 mm of clear zone towards Escherichia coli and 2.33, 1.67, 1.08, and 2.04 mm of clear zone towards Staphylococcus aureus. More than one week cold storage carrot kefir shows declining of quality stimulated by oxidation of phenolic compound, contamination and shifting storage temperature.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/586/052002693 |
| Uncontrolled Keywords: | Antioksidan, Antibakteri, INUVINE, Kefir, UKM ISTIQOMAH,Antioxidant, Antibacterial, INUVINE, Kefir, ISTIQOMAH SME |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 20 Dec 2021 06:39 |
| Last Modified: | 29 Mar 2022 02:45 |
| URI: | http://repository.ub.ac.id/id/eprint/187516 |
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