Please use this identifier to cite or link to this item:
Title: Pengaruh Konsentrasi CMC dan Lama Penyimpanan Pada Suhu Dingin Terhadap Karakteristik Organoleptik Minuman Probiotik Sari Buah Nanas
Authors: Rizal, Samsul
Nurainy, Fibra
Anggraini, Meilan
Keywords: CMC;storage time;probiotics drink;pineapple juice
Issue Date: Aug-2016
Publisher: Fakultas Pertanian dan Bisnis Universitas Kristen Satya Wacana
Abstract: A probiotic drink is kind of drinks produced by involving lactic acid bacteria that have a health benefit. Probiotic drink pineapple juice will undergo separation to form lumps during storage, hence the need for the addition of a stabilizer to maintain the stability of the probiotic drink. The purpose of this study to determine the storage time and the best CMC concentration on the organoleptic characteristics of probiotic drink from pineapple juice during cold storage. The method used is a randomized block design (RAKL) with two factors and three replications. The first factor is the storage time (0 days, 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 results of treatment with the addition of 0.2% CMC storage time 4 weeks (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, color score 3,27, and overall acceptance 3,00
Description: Prosiding Konser Karya Ilmiah Nasional 2016. “Komunikasi Hasil Riset, Pengabdian Masyarakat, Dan Produk-Produk Unggulan Yang Berdaya Saing”, p. 51-60
ISSN: 24605506
Appears in Collections:Kelompok 1

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.