Karakterisasi Ragi “Bioferm Aromatic Wine” dan Ragi “Bioferm Champ Wine” dalam Pembuatan Minuman Fermentasi Kulit Roti Tawar = Characteristization of “Bioferm Aromatic Wine” Yeast and “Bioferm Champ Wine” Yeast in The Making of Fermented Beverages from White Bread Skin

Wongsari, Clairine Finanda (2019) Karakterisasi Ragi “Bioferm Aromatic Wine” dan Ragi “Bioferm Champ Wine” dalam Pembuatan Minuman Fermentasi Kulit Roti Tawar = Characteristization of “Bioferm Aromatic Wine” Yeast and “Bioferm Champ Wine” Yeast in The Making of Fermented Beverages from White Bread Skin. 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 (1MB)
[img]
Preview
Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (349kB) | Preview
[img]
Preview
Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (358kB) | Preview
[img]
Preview
Text (Chapter1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (327kB) | Preview
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (368kB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (438kB)
[img] Text (Chapter4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (517kB)
[img] Text (Chapter5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (321kB)
[img]
Preview
Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (335kB) | Preview
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (4MB)

Abstract

Jenis mikroorganisme yang berbeda dan waktu fermentasi akan mempengaruhi minuman fermentasi yang dihasilkan. Setiap mikroorganisme memiliki ciri khas yang berbeda. Pada penelitian ini digunakan dua jenis ragi, yaitu ragi “Bioferm Aromatic Wine” yang mengandung campuran strain Saccharomyces cerevisiae dan ragi “Bioferm Champ Wine” yang mengandung campuran strain Saccharomyces bayanus. Tujuan penelitian ini adalah untuk mengetahui karakteritstik minuman fermentasi kulit roti tawar yang dihasilkan menggunakan ragi “Bioferm Aromatic Wine” dan ragi “Bioferm Champ Wine” yang dipengaruhi oleh jenis kulit roti dan lama fermentasi. Tingkat pemanggangan kulit roti selama 70 menit (gosong) menggunakan ragi “Bioferm Aromatic Wine” dengan lama fermentasi 8 hari menghasilkan formulasi terbaik terhadap karakteristik fisikokimia, yaitu kejernihan sebesar 0,103A, pH 2,82, total asam tertitrasi 0,771%, total padatan terlarut 13,30oBrix, total gula reduksi 0,527%, kadar alkohol 3,000 %ABV, total fenolik 301,844 mgGAE/mL, total flavonoid 16,790 mgQE/mL, dan organoleptik minuman fermentasi. Minuman fermentasi kulit roti tawar disukai oleh panelis dengan nilai secara keseluruhan 4,24-4,72 yang berarti kesukaan panelis terhadap minuman fermentasi dari seluruh parameter adalah netral hingga cenderung agak suka. Minuman fermentasi terpilih adalah minuman fermentasi kulit roti gosong menggunakan ragi “Bioferm Aromatic Wine” dengan lama fermentasi 8 hari yang memiliki nilai hedonik 4,68 ± 1,49 dengan karakteristik beraroma alkohol, agak tidak berasa manis, dan memiliki rasa asam yang seimbang.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Wongsari, Clairine FinandaNIM00000015102clairinewongsari@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorNatania, NataniaNIDN0313098401UNSPECIFIED
Additional Information: SK 34-15 WON k 2019; 31001000241522
Uncontrolled Keywords: fermented beverages; yeast; Saccharomyces cerevisiae; Saccharomyces bayanus
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: Nicholas Sio Pradiva
Date Deposited: 18 Oct 2021 01:42
Last Modified: 18 Oct 2021 01:42
URI: http://repository.uph.edu/id/eprint/42727

Actions (login required)

View Item View Item