Pemanfaatan sari kedelai hitam (Glycine max (L.) Merr.) pada pembuatan kefir = Utilization of black soybean milk (Glycine max (L.) Merr.) source in making kefir

Jaron, Jaron (2018) Pemanfaatan sari kedelai hitam (Glycine max (L.) Merr.) pada pembuatan kefir = Utilization of black soybean milk (Glycine max (L.) Merr.) source in making kefir. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kedelai hitam (Glycine max (L.) Merr.) merupakan biji-bijian yang banyak tumbuh di Indonesia. Pemanfaatan kedelai hitam masih hanya sebatas sebagai bahan baku pembuatan kecap. Kedelai hitam mengandung total polifenol, flavonoid, dan antosianin. Tujuan dari penelitian ini adalah membuat kefir dengan bahan dasar kedelai hitam. Proses fermentasi dilakukan oleh bakteri asam laktat Lactobacillus bulgaricus dan khamir Saccharomyces cerevisiae. Pada penelitian ini menggunakan variasi suhu (suhu ruang (± 25ºC) dan suhu inkubator (43,5ºC)) dan waktu inkubasi (6, 12, 18, dan 24 jam). Hasil penelitian menunjukkan bahwa kefir kedelai hitam dengan perlakuan suhu ruang dan waktu inkubasi 24 jam merupakan perlakuan terpilih karena memiliki aktivitas antioksidan (IC50) sebesar 36517,77 ppm, dan sesuai dengan standar CODEX. Perlakuan suhu ruang dan waktu inkubasi 24 jam kemudian digunakan untuk penelitian lebih lanjut dengan variasi rasio antara Lactobacillus bulgaricus dan Saccharomyces cerevisiae (1:1, 1:2, dan 2:1). Penelitian lebih lanjut menunjukkan bahwa kefir dengan rasio 1:2 merupakan perlakuan terpilih karena memiliki aktivitas antioksidan (IC50) sebesar 25123,91 ppm, dan sesuai dengan standar CODEX. Nilai uji hedonik pada kefir kedelai hitam pada parameter warna sebesar 5,23, aroma sebesar 4,41, rasa sebesar 5,26, tekstur sebesar 5,51, dan keseluruhan sebesar 5,37 / Black soybean (Glycine max (L.) Merr.) is the most widely grow grain in Indonesia. Utilization of black soybean is still limited as a raw material for making soy sauce. Black soy contains total polyphenols, flavonoids, and anthocyanins. The purpose of this research is to make kefir with black soybean. The fermentation process is carried out by lactic acid bacteria Lactobacillus bulgaricus and yeast Saccharomyces cerevisiae. This research used temperature variation (room temperature (± 25ºC) and incubator temperature (43,5ºC)) and incubation time (6, 12, 18, and 24 hours). Results showed that black soy kefir with room temperature treatment and 24 hours of incubation time was chosen treatment because it has antioxidant activity (IC50) of 36517.77 ppm, and in accordance with CODEX standard. The treatment of room temperature and incubation time 24 hours later used for further studies with variations in the ratio between Lactobacillus bulgaricus and Saccharomyces cerevisiae (1: 1, 1: 2, and 2: 1). Further research indicates that kefir with a ratio of 1: 2 is the preferred treatment because it has an antioxidant activity (IC50) of 25123.91 ppm, and in accordance with CODEX standard The value of hedonic test on black soy kefir on the color parameters of 5.23, the aroma of 4.41, the taste of 5.26, the texture of 5.51, and overall of 5.37.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Jaron, JaronNIM00000006547JARON_TANTOSO@HOTMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorEveline, EvelineNIDN0308048201UNSPECIFIED
Uncontrolled Keywords: kefir; black soybean; lactobacillus bulgaricus; saccharomyces cerevisiae; antioxidant; kedelai hitam; antioksidan
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: Mr Samuel Noya
Date Deposited: 22 Jun 2020 09:27
Last Modified: 14 Jul 2020 07:32
URI: http://repository.uph.edu/id/eprint/8897

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