Rahzarni Additional Author nurzarrah tazar Additional Author syuryani syahrul Primary Author mixed material bibliography Payakumbuh Politeknik Pertanian Negeri Payakumbuh 2013 monographic

Laporan Penelitian

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. pertanian sari buah tomat minuman fungsional Digital LTA dan PUM PPNP 35517 2020-01-20 08:00:17 2020-01-20 08:00:17 machine generated