Rizal, Samsul and Nurainy, Fibra and Anggraini, Melan (2016) Pengaruh konsentrasi CMC dan Lama Penyimpanan pada Suhu Dingin terhadap Karakteristik Organoleptik Minuman Probiotik Sari buah Nanas. Prosiding Konser Karya Ilmiah Nasional 2016, 2. pp. 51-60. ISSN ISSN 2460-5506

PROS_Samsul R, Fibra N, Meilan A_Pengaruh Konsentrasi CMC_fulltext.pdf

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A probiotic drink is kind ofdrinks produced by involvinglactic acid bacteria that have a health benefit. Probioticdrink pineapplejuice will undergo separation to form lumps during storage, hence the need for the addition of a stabilizer to maintain the stability of probiotic drink. The pupose of this study to determine the storagetime and the best CMC concentration on the organoleptic characteristics of probiotic drink from pineapple juice during cold storage. The method used is randomized block design (RAKL) with two factors and three replications. The first factor is the storage time ( 0 day, 7 days, 14 days, 21 days, 28 days, 35 days and 42 days) The second factor is the concentration of CMC ( 0 %, 0,1 %, 0,2 % and 0,3 %). Based on the result of treatment with the addition of 0,2 % CMC and time storage 4 week ( C2M4) is the best treatment that produces stability 100 %, total lactic acid bacteria 12,36 cfu/ml, total lactic acid 2,85 % , pH 3,37, taste score 3,77, flavor score 3,43, colour score 3,27 and overall acceptance 3,00

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: Fibra Nurainy
Date Deposited: 29 May 2017 04:43
Last Modified: 29 May 2017 04:43
URI: http://repository.lppm.unila.ac.id/id/eprint/1731

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