Studi Aktivitas Ragi Ale dan Ragi Lager dalam Pembuatan Minuman Fermentasi dari Kulit Roti Tawar = Study Activity of Ale and Lager Yeast in the Making of Fermented Drink from Plain Bread Skin

Candra, Vanessa (2019) Studi Aktivitas Ragi Ale dan Ragi Lager dalam Pembuatan Minuman Fermentasi dari Kulit Roti Tawar = Study Activity of Ale and Lager Yeast in the Making of Fermented Drink from Plain Bread Skin. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kulit roti tawar merupakan limbah roti tawar yang masih dapat dimaanfaatkan untuk diversifikasi pangan. Perbedaan jenis starter yang digunakan dan lama fermentasi yang berlangsung pada pembuataan minuman fermentasi akan menghasilkan karakteristik yang berbeda pada produk akhir minuman fermentasi yang dihasilkan. Dalam penelitian ini digunakan dua tipe ragi yaitu ragi ale dan ragi lager. Ragi ale (top fermenting yeast) merupakan ragi yang bekerja di bagian atas pada saat fermentasi berlangsung. Ragi lager (bottom fermenting yeast) merupakan ragi yang bekerja di bagian bawah saat fermentasi berlangsung. Masing-masing ragi memiliki karakteristik flavor yang berbeda. Tujuan dari penelitian ini adalah mengetahui aktivitas ragi ale dan ragi lager terhadap karakteristik minuman fermentasi yang dihasilkan. Substrat, jenis ragi, dan lama fermentasi mepengaruhi karakteristik minuman fermentasi. Ditemukan perbedaan secara signifikan terhadap nilai pH, total asam tertitrasi, total padatan terlarut, total gula pereduksi, kadar alkohol, kejernihan, total fenolik, total flavonoid, serta karakteristik sensori minuman fermentasi kulit roti tawar. Minuman fermentasi yang difermentasi selama 6 hari memiliki nilai hedonik tertinggi yaitu sebesar 6,12 ± 0,73. Minuman fermentasi ini memiliki karakteristik sedikit beraroma alkohol, rasa alkohol yang sedikit berasa, rasa manis yang sedikit tidak manis, dan rasa asam yang sedikit asam.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Candra, VanessaNIM00000013898gbrielvanessa@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorNatania, NataniaNIDN0313098401UNSPECIFIED
Additional Information: SK 34-15 CAN s 2019; 31001000242876
Uncontrolled Keywords: Fermented drink; ale yeast; lager yeast
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: 25 Oct 2021 00:47
Last Modified: 25 Oct 2021 00:47
URI: http://repository.uph.edu/id/eprint/42789

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