Pemanfaatan kulit buah naga super red (Hylocereus costaricensis (F.A.C. Weber) Britton & Rose) pada pembuatan minuman fermentasi

Audina, Melly (2017) Pemanfaatan kulit buah naga super red (Hylocereus costaricensis (F.A.C. Weber) Britton & Rose) pada pembuatan minuman fermentasi. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Super red dragon fruit (Hylocereus costaricensis) peel has contain bioactive compounds and functional nutrients such as flavonoid, alkaloid, terpenoid, thiamin, niacin, pyridoxine, cobalamin, phenolic, polyphenol, carotene betalain. The aimed of this research was to produce fermented drink made from the super red dragon fruit (Hylocereus costaricensis) peel. Super red dragon fruit (Hylocereus costaricensis) peel fermented beverage was fermented by combination cultures of Streptococcus thermophilus, Lactobacillus plantarum, and Lactobacillus bulgaricus. The fermented beverage was processed by addition different concentration of super red dragon fruit peel powder (1, 1,5, and 2%) and different concentration of skim milk (5 and 10%). The product was fermented on 42⁰C for 14 hours. Fermented drink was analyzed by several physiochemical properties of the fermented drink includes pH, total titratable acidity, total lactic acid bacteria. This study showed that the concentration of super red dragon fruit peel powder 1% and skim milk 5% were the best formulation, that gave pH value of 4,07, total titratable acidity value of 0.74%,and total lactic acid bacteria of 8,86 log CFU/ml. The best formulation was tested with different ratio of lactic acid bacteria, such as Streptococcus thermophilus, Lactobacillus plantarum, and Lactobacillus bulgaricus (1:1:1, 1:1:2, 1:2:1, and 2:1:1). Ratio 1:1:1 of lactic acid bacteria was gave pH value of 4,14, total titratable acidity value of 0,69%, and total lactic acid bacteria of 9,41 log CFU/ml. This formula also produce fermented beverage that contains total phenolic compound of 483,67 mgGAE/ml, total flavonoid compound of 315,59 mgQE/ml, and IC50 39,94×104 mg/L. In conclusion, super red dragon fruit peel had antioxidant activity and over fermentation process can increase the antioxidant activity

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Audina, MellyNIM00000002888MELLY.AUDINA@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorEveline, EvelineNIDN0308048201UNSPECIFIED
Uncontrolled Keywords: fermented beverage; super red dragon fruit peel; ratio of lactic acid bacteria; skim milk
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: Users 15 not found.
Date Deposited: 16 Oct 2018 07:55
Last Modified: 24 Jul 2020 07:03
URI: http://repository.uph.edu/id/eprint/1656

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