Setyoningsih, Gracia Rebecca (2019) Kefir Susu Kacang Merah (Phaseolus Vulgaris) dengan Gula Aren (Palm Sugar). [Undergraduate thesis]
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Abstract
Diversification of food products use red beans still limited. Red beans can be a solution in milk making for lactose intolerances. Red beans can be used as dietary fiber source that can reduce the risk of heart disease and colon cancer. Red beans milk kefir is made for lactose intolarences so they can consume milk kefir that not contain lactose at all. Palm sugar contains more calcium, phosphor, and iron than cane sugar. Palm sugar is used because its glycemic index lower than crystal sugar. This research aims to inovate food products and determine the influence of palm sugar concentration (b/v) on red beans milk kefir using randomized block design. The results showed that red beans milk with the highest protein content was red beans and water with ratio 1:5. The results of statistical analysis showed that there were influences in reduction sugar, total sugar level, lactic acid, pH, ethanol, titrated total acid, total of lactic acid bacterias and yeasts in red beans milk kefir with palm sugar. The organoleptic test result showed that red beans milk kefir with the concentartion of palm sugar 7,5% (b/v) was the most preferred treatment by panelists, which has dark brown color, quite acidic aroma, neutral sweetness, less alcholic taste, quite acidic taste, dan less bitter aftertaste. The contaminant microorganisms test results showed that there were < 3 APM/mL for coliform bacteria and negative/25 mL for Salmonella sp.
| Item Type: | Undergraduate thesis |
|---|---|
| Uncontrolled Keywords: | red beans, palm sugar, milk 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 08:54 |
| Last Modified: | 16 Jul 2019 08:54 |
| URI: | http://repository.ubaya.ac.id/id/eprint/35075 |
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