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Pengaruh Substitusi Sari Tempe Dalam Pembuatan Kefir Susu Sapi Terhadap Mutu Organoleptik, Kadar Protein dan Kadar PH



Egga Shentya Apriwarriza
Effect of Sari Tempe Substitution in Making Cow Milk Kefir on Organoleptic Quality, Protein Levels and pH Levels
Viii + 61 pages + 12 Tables + 22 Attachments
ABSTRACT
Riskesdas 2018 shows the prevalence of non-communicable diseases has increased. This disease is affected by intestinal microflora that is not maintained. Maintenance of intestinal microflora can be done by consuming kefir. Kefir is usually made using cow's milk, but because of its high price, many researchers use soy milk and green bean milk, but no one has used tempe juice. The purpose of this study was to determine the organoleptic quality, protein content and pH level of kefir tempe juice.
This type of research is an experiment using a Completely Randomized Design (CRD) with 3 treatments, 1 control and 2 repetitions. This research was conducted in August 2018 - June 2019. Observations were made on the quality of organoleptics at the Laboratory of ITP Poltekkes Kemenkes Padang. Data on variance test analysis (ANOVA) if there is a treatment that is significantly different then proceed with the Duncan New Multiple Range Test (DNMRT) at the level of 5%.
The organoleptic test results from the three treatments of kefir sari tempe, the highest average for organoleptic test was treatment B (cow's milk: tempeh juice = 75 ml: 25 ml). Where the value of the average color (3.16), taste (3), aroma (2.76) and texture (3.16). After ANOVA test, it was found that for the aroma and texture color there was no significant difference from kefir sari tempe. However, in taste there were significant differences, then continued with the DNMRT test at the level of 5%. The DNMRT test conducted shows that there are significant differences in pad B with C and B with D.
It is recommended to make kefir sari tempe with not filtered it to reduction of protein levels. For further research, kefir milk of tempe juice can be developed as a functional food to prevent non-communicable diseases
Keywords: (Key Word): Kefir, Sari Tempe, Substitution and Organoleptic Quality
Bibliography 23 (2003 - 2018)


Ketersediaan

KTIGZ.1916016 Egg PKarya Tulis Ilmiah (Karya Tulis Ilmiah)Tersedia - No Loan

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Judul Seri
-
No. Panggil
016 Egg P
Penerbit : .,
Deskripsi Fisik
viii, 95 hlm.; 21 x 29 cm
Bahasa
Indonesia
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NONE
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Tipe Media
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Tipe Pembawa
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Edisi
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Subyek
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