Artikel Ilmiah : A1M010085 a.n. MUSLIKHATUN NUR'AINI
| NIM | A1M010085 |
|---|---|
| Namamhs | MUSLIKHATUN NUR'AINI |
| Judul Artikel | PENGARUH KONSENTRASI AIR KELAPA MUDA DAN SUSU SKIM TERHADAP SIFAT SENSORI MINUMAN PROBIOTIK |
| Abstrak (Bhs. Indonesia) | Minuman probiotik air kelapa muda merupakan suatu produk olahan berbahan dasar air kelapa muda dan susu skim yang dibuat melalui fermentasi menggunakan bakteri asam laktat Lactobacillus casei. Penelitian ini bertujuan untuk mengkaji pengaruh konsentrasi air kelapa muda dan susu skim terhadap sifat sensori minuman probiotik serta untuk menentukan pengaruh kombinasi antara air kelapa muda dan susu skim terhadap sifat sensori minuman probiotik. Penelitian ini merupakan penelitian eksperimental dengan Rancangan Acak Kelompok. Faktor yang diuji adalah konsentrasi air kelapa muda (0%, 10%, 30%, dan 50%) dan konsentrasi susu skim (5%, 10%, dan 15%). Perlakuan disusun secara faktorial menghasilkan 12 kombinasi perlakuan yang diulang sebanyak 3 kali sehingga diperoleh 36 unit percobaan. Variabel yang diamati meliputi warna, aroma khas yakult, dan tingkat keasaman. Data yang diperoleh dianalisis dengan uji F dan apabila bepengaruh nyata pengujian dilanjutkan dengan menggunakan uji banding ganda yaitu Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa konsentrasi air kelapa muda berpengaruh pada tingkat keasaman. Konsentrasi susu skim berpengaruh terhadap aroma khas yakult. Kombinasi antara konsentrasi air kelapa muda dan konsentrasi susu skim tidak berpengaruh terhadap warna, aroma khas yakult, dan tingkat keasaman pada minuman probiotik air kelapa muda. |
| Abtrak (Bhs. Inggris) | Probiotic drinks coconut water was a processing products made from young coconut water and skim milk were made by fermentation using lactic acid bacteria Lactobacillus casei. This study aimed to assess the effect of the concentration of coconut water and skim milk to the sensory probiotic drinks as well as to determine the effect of the combination of coconut milk and skim milk to the sensory probiotic drinks. This study was an experimental study with a randomized block design. Factors tested were young coconut water concentrations (0%, 10%, 30%, and 50%) and the concentration of skim milk (5%, 10%, and 15%). Arranged in a factorial treatment resulted in 12 treatment combinations were repeated 3 times to obtain 36 experiment units. Observed variables include color, yakult distinctive aroma, and acidity. Data were analyzed by F test and the test continued significant when using multiple comparisons that Duncan's Multiple Range Test (DMRT) at 5% level. The results showed that the concentration of coconut water effect on acidity. Skim milk concentration affects the distinctive aroma yakult. The combination of concentration of coconut water and skim milk concentration wasn’t effect on color, yakult distinctive aroma and acidity in probiotic drink coconut water. |
| Kata kunci | minuman probiotik air kelapa muda, air kelapa muda, susu skim, Lactobacillus casei |
| Pembimbing 1 | Karseno, SP., M.P., Ph.D. |
| Pembimbing 2 | Gunawan Wijonarko, S.P., M.P |
| Pembimbing 3 | |
| Tahun | 2015 |
| Jumlah Halaman | 8 |
| Tgl. Entri | 2015-07-12 13:24:56.012959 |