Jessica, Maria (2019) Pengaruh Komposisi Beras dan Lama Fermentasi Terhadap Water Kefir Beras Hitam (Oryza Sativa L.). [Undergraduate thesis]
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Abstract
Black rice has the best anthocyanin content which has antioxidant acitivity. However, thermal treatment can cause 80-94% anthocyanin to be degraded. Therefore, this study using black rice to make water kefir so that antioxidant acitivity increased. This study aimed to determine the influence of rice composition and fermentation time of black rice water kefir using randomized block design with rice composition 1:5, 1:10, and 1:15 (b/v) and fermentation time 22 and 28 hours as the factors. The results showed that rice composition and fermentation time interacted the changes of total sugar level and lactic acid significantly, and influenced the changes of titrated total acid, pH, ethanol, antioxidant activity, and lactic acid bacteria and yeasts total plate count on black rice water kefir. The organoleptic test results showed that water kefir with black rice composition (b/v) 1:15 and 22 hours fermentation time was most preferred by panelists, which has reddish brown color, less acidic aroma, neutral sweetness, less alcoholic taste, less acidic taste, and not bitter aftertaste. Contaminant microbe test results for Salmonella sp. and coliform were negative.
| Item Type: | Undergraduate thesis |
|---|---|
| Uncontrolled Keywords: | black rice, fermentation time, black rice water kefir |
| Subjects: | Q Science > QH Natural history > QH301 Biology |
| Divisions: | Faculty of Technobiology > Department of Biology |
| Depositing User: | Masyhur 196042 |
| Date Deposited: | 16 Jul 2019 05:12 |
| Last Modified: | 16 Jul 2019 05:12 |
| URI: | http://repository.ubaya.ac.id/id/eprint/35063 |
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