Pengaruh perbedaan formulasi susu biji nangka (artocarpus heterophyllus lam.) terhadap indeks prebiotik = The effect of different formulations of jackfruit seed (artocarpus heterophyllus lam.) milk against prebiotic index

Legowo, Vina Verina (2015) Pengaruh perbedaan formulasi susu biji nangka (artocarpus heterophyllus lam.) terhadap indeks prebiotik = The effect of different formulations of jackfruit seed (artocarpus heterophyllus lam.) milk against prebiotic index. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Jackfruit (Artocarpus heterophyllus Lam.) is one of the local fruit that widely consumed as a fresh fruit. The seed that commonly regarded as a waste in this study will be utilized as milk substitute. Another protein source is used to increase the protein content in jackfruit seed milk up to minimum 3%. There are 5 formulations of jackfruit seed milk regarding the addition of soy protein and skim milk to it. Formulation 1 contains 100% addition of soy protein, formulation 2 contains 75% addition of soy protein and 25% skim milk, formulation 3 contains 50% addition of soy protein and 50% skim milk, formulation 4 contains 25% addition of soy protein and 75% soy protein,and formulation 5 contains 100% addition of skim milk. The highest prebiotic activity score of L. acidophilus can be found on formulation 4 (0,48), while the lowest activity can be found on formulation 1 (0,076). The fifth formulations also undergo sensory test. Based on aroma, flavor, color and mouthfeel, jackfruit seed milk with formulation 5 is acceptable and considered better compared to another formulation, however formulation 4 is also acceptable by panelists in some aspects such as flavor and color.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Legowo, Vina VerinaNIM03420110048UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCornelia, MelanieNIDN0308115501UNSPECIFIED
Thesis advisorNatania, NataniaNIDN0313098401UNSPECIFIED
Uncontrolled Keywords: jackfruit seed ; prebiotic activity ; soy protein ; skim milk ; jackfruit seed mil
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 17 not found.
Date Deposited: 16 Oct 2018 08:03
Last Modified: 14 Sep 2020 07:55
URI: http://repository.uph.edu/id/eprint/1826

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