Potensi streptococcus thermopilus dan lactobacillus plantarum pada proses pembuatan minuman fermentasi sari terung ungu (Solanum melongena L.)

Victoria, Theressa (2017) Potensi streptococcus thermopilus dan lactobacillus plantarum pada proses pembuatan minuman fermentasi sari terung ungu (Solanum melongena L.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Diversification of vegetable food product is one of the ways to optimizing the utilization of phytochemical compound regarding the aspect of human health. Eggplant is known to be one of the sources of natural antioxidant since it has several phytochemical compounds. The aim of this research is to determine total phenolic, total flavonoid, antioxidant activity, and concentration of lactic acid from the result of diversification using eggplant as it source and also Sterptococcus thermophilus and Lactobacillus plantarum as the lactic acid bacteria to produce eggplant fermented beverage. Twelve formulations of skim milk (4%, 6%, 8%) and sucrose (4%, 6%, 8%, 10%) were analyzed to produce fermented beverages based on the standard of pH value, total titratable acidity, and total lactic acid bacteria. Eggplant fermented beverage with formulation of 4% skim milk and 4% sucrose was chosen (pH value 4.03, total titratable acidity 0.73%, total lactic acid bacteria 4.55x108 CFU/mL) to determine eggplant juice concentration (100%, 75%, 50%, 25%). Eggplant juice with the concentration of 50% was chosen based on total phenolic (571.84±13.84 mgGAE/L), total flavonoid (522.95±16.11 mgQE/L), antioxidant activity (6.052±0.169 mgVCE/L), and acceptability (3.42±1.26). Eggplant fermented beverage contains 1.75% lactic acid measured quantitatively using HPLC

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Victoria, TheressaNIM1305003555UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, Adolf Jan NexsonNIDN0107016701UNSPECIFIED
Uncontrolled Keywords: Eggplant; fermented beverages; lactic acid bacteria
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 13 not found.
Date Deposited: 16 Oct 2018 08:01
Last Modified: 14 Oct 2020 05:27
URI: http://repository.uph.edu/id/eprint/1783

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