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OPTIMASI TOTAL SOLID DALAM PEMBUATAN MINUMAN FUNGSIONAL SUSU FERMENTASI SARI BUAH TOMAT
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The purpose of this research is to get Functional Fermentation Milk Drink Lactobacillus cassei Tomatoes Extract Formulation appropriately, in a way to organize the total solid. The total solid for semi-solid fermentation milk is about 24 - 28%.
In searching for Functional Fermentation Milk Drink Lactobacillus cassei Tomatoes extract formulation, the design to be used is Random Complete Design (RCD) with 5 treatments and 3 replications. For advance test is done by Duncan's New Multiple Range Test (DNMRT) on real standard 5 %. The treatment is made based on skim powder milk percentage that to be added to the fresh milk that contained 13 % of total solid for getting fermentation milk appropriate with wanted total solidity. Each treatments are :
A. Addition skim powder milk 3 % B. Addition skim powder milk 6 % C. Addition skim powder milk 9 % D. Addition skim powder milk 12 % E. Addition skim powder milk 15 %
The best treatment to be choosen is E (Addition skim powder milk 15 %) because the total solidity approaches standard ( 22,054 %), Bacteria total L. cassei above the standard (1,9 x 1010), acid total (0,6968 %), pH (4,93) and organoleptic aspects in terms of taste, texture, aroma and color preferred by panelists.
Key words: Functional Drink, Lycopene, Fermentation Mille, L. Cassei, Total Solid.
Laporan Penelitian
Politeknik Pertanian Negeri Payakumbuh
2013
Payakumbuh
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APA Citation
syuryani syahrul. (2013).OPTIMASI TOTAL SOLID DALAM PEMBUATAN MINUMAN FUNGSIONAL SUSU FERMENTASI SARI BUAH TOMAT.(Electronic Thesis or Dissertation). Retrieved from https://localhost/etd