Potensi kacang edamame menjadi minuman fermentasi dengan bakteri asam laktat sebagai probiotik

Halin, Harliana (2017) Potensi kacang edamame menjadi minuman fermentasi dengan bakteri asam laktat sebagai probiotik. 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 (793kB)
[img] Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (316kB)
[img] Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (478kB)
[img] Text (Chapter 1)
Chapter 1.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (430kB)
[img] Text (Chapter 2)
Chapter 2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (583kB)
[img] Text (Chapter 3)
Chapter 3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (537kB)
[img] Text (Chapter 4)
Chapter 4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (540kB)
[img] Text (Chapter 5)
Chapter 5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (391kB)
[img] Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (421kB)
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (1MB)
[img] Text (Publication Agreement)
Publication Agreement.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (1MB)

Abstract

Edamame is a young soybean with bright green color that has been harvested before the bean become mature, change color into yellow and hard. Edamame is known as a rich source of isoflavones, antioxidants and other phytochemical compounds. Utilization of edamame as plant source to become a fermented beverage can be one of the way to increase diversification of fermented beverage since fermented beverages using animal source such as milk is the most used and developed. The aim of this research is to determine the best sucrose and skim milk concentration in edamame fermented beverage also to determine the edamame concentration based on total titratable acidity, pH, total lactic acid bacteria, total capacity of antioxidant, total flavonoid content, total phenolic content, toxicity value and organoleptics. Twelve formulation of sucrose (4%. 6%, 8%, 10%) and skim milk (4%, 6%, 8%) were analyzed to produce fermented beverage based on total titratable acidity, pH, and total lactic acid bacteria. Formulation of 4% sucrose and 4% skim milk concentration was chosen to determine the best edamame concentration. Edamame fermented beverage with ratio 1 : 3 (edamame : water) was chosen based on total lactic acid bacteria (9.23 ± 0.02 log CFU/mL), pH (3.81 ± 0.08), total titratable acidity (0.88 ± 0.02%), total phenolic content (74.27 ± 1.27 mg GAE/100 mL), total flavonoid (44.90 mg ± 1.62 QE/100 mL), total antioxidant capacity (0.572 ± 0.02 mg VCE/100 mL) and acceptance (3.84 ± 1.36). Edamame fermented beverage has LC50 value of 825.12 ppm and 8.25 mg/100 mL as total isoflavone content

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Halin, HarlianaNIM1305001457UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, Adolf Jan NexsonNIDN0107016701UNSPECIFIED
Uncontrolled Keywords: edamame; fermented beverages; lactic acid bacteria; probiotics
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 07:59
Last Modified: 14 Oct 2020 05:27
URI: http://repository.uph.edu/id/eprint/1735

Actions (login required)

View Item View Item