Suharyono, Suharyono and Rizal, Samsul and nurainy, fibra and Kurniadi, Muhammad (2012) PERTUMBUHAN L.CASEI PADA BERBAGAI LAMA FERMENTASI MINUMAN SINBIOTIK DARI EKSTRAK CINCAU HIJAU (PREMNA OBLONGIFOLIA MERR). Jurnal Teknologi Hasil Pertanian, 5 (2). pp. 117-128. ISSN 2614-7920
|
Text
Suharyono_2012_PERTUMBUHAN L.CASEI PADA BERBAGAI LAMA FERMENTASI MINUMAN SINBIOTIK DARI EKSTRAK CINCAU HIJAU.pdf Download (778kB) | Preview |
Abstract
The objective of this research was to get optimal fermentation time in creating of sinbiotic beverage from green cincau leave extract in such a way that high total content of lactic acid bactery will be obtained. The design which was utilized to conduct this research was Completely Randomized Design. The experiment was arranged in three times repetation with single factor i.e fermentation duration which consist of 7 stage i.e 0 hour as a control, 8, 16, 24, 32, 40, and 48 hours at temperature of 37oC. The result of obtained observation then was examined its homogenity with Bartlett test and growing data with Tuckey test, then the data were analyzed its heteregoneity to know the presence of difference betwen 1% and 5% of Less Significant Differential. The result showed that the appropriate and optimal duration of fermentation to produce sinbiotic beverage of green cincau leaves extract was16 hours with product characteristic possess highest total amount of LAB at 1,78x1010 CFU/ml with pH 3,40 and acid total 3.30%.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > QR Microbiology |
| Divisions: | Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian |
| Depositing User: | SAMSUL RIZAL |
| Date Deposited: | 23 Jun 2020 01:30 |
| Last Modified: | 23 Jun 2020 01:30 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/22707 |
Actions (login required)
 |
View Item |