Characteristics of black soybean with green tea fermented drink = Karakteristik minuman fermentasi sari kacang kedelai hitam dengan teh hijau

Catherine, Felisia (2012) Characteristics of black soybean with green tea fermented drink = Karakteristik minuman fermentasi sari kacang kedelai hitam dengan teh hijau. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (357kB)
[img] Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (115kB)
[img] Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (130kB)
[img] Text (Chapter1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (124kB)
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (206kB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (223kB)
[img] Text (Chapter4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (7MB)
[img] Text (Chapter5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (118kB)
[img] Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (132kB)
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (8MB)
[img] Text (Publication Agreement)
Publication-Agreement.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (415kB)

Abstract

Black soybean is one type of bean that has a high nutritional value in terms of protein and carbohydrates. Green tea contains nutrient that have nutritional benefit. In addition, flavor of tea can be used as an alternative to cover the beany flavor of black soybean. Therefore in this research the production of fermented drink based black soybean extract with addition of green tea was performed. This research was divided into two stages. First stage is to determine the concentration of skim milk and the best ratio of culture. In the second stage the selected concentration of skim milk and the best ratio of cultures was treated with three different incubation conditions. The results in the first stage showed that there was interaction between concentration of skim milk and ratio of culture on the pH, titratable acidity, population of lactic acid bacteria, and population of microbial (p < 0,05). The higher concentration of skim milk in each starter led to the lower pH, higher titratable acidity, and higher population of lactic acid bacteria and total plate count. The best result from stage one was skim milk with 3,5% concentration and ratio 2:1:2 of the culture. Treatment with three condition of fermentation, which were aerobic, anaerobic, and semi aerobic resulted that aerobic condition gave the best result with pH 3,56, total titratable acidity 0,96%, total lactic acid bacteria 1,39 x 109 CFU/ml, and total microbial 1,34 x 109 CFU/ml. The product also contains 90,44% moisture content, 0,12% ash content, 3,40% fat content, 4,50% protein content, and 1,54% carbohydrate content. In addition, a functional compound is obtained which is dominated by terpene group.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Catherine, FelisiaNIM03420080075FEL_INNE@HOTMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, Adolf Jan NexsonNIDN0107016701UNSPECIFIED
Thesis advisorGultom, Sisi Patricia L. A.NIDN0325108401UNSPECIFIED
Uncontrolled Keywords: black soybean; green tea; skim milk; Streptococcus thermophilus; Lactobacillus acidophilus; Lactobacillus plantarum
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Esterina M. Jonatan
Date Deposited: 05 Oct 2018 03:10
Last Modified: 14 Oct 2020 05:03
URI: http://repository.uph.edu/id/eprint/1434

Actions (login required)

View Item View Item