Perubahan kandungan Nutrisi (Glukosa, Protein, Dan Lemak) Selama Fermentasi Yogurt Dengan Paparan Gelombang Audiosonik

Ramadhaniah, Aqila (2019) Perubahan kandungan Nutrisi (Glukosa, Protein, Dan Lemak) Selama Fermentasi Yogurt Dengan Paparan Gelombang Audiosonik. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Penelitian ini bertujuan untuk mempelajari perubahan nilai derajat keasaman (pH) dan nilai nutrisi (glukosa, protein, dan lemak) pada proses fermentasi yogurt yang diradiasi dengan gelombang audiosonik. Yogurt tanpa paparan sebagai kontrol memiliki nilai pH sebesar 2,97; kadar glukosa sebesar 0,17%; kadar protein sebesar 0,42%; dan kadar lemak sebesar 26,80%. Hasil yogurt dengan penambahan frekuensi sebesar 2000 Hz didapatkan nilai pH sebesar 3,00 dan adanya peningkatan pada kadar glukosa menjadi sebesar 0,21%. Tetapi, mengalami penurunan pada kadar protein yaitu menjadi 0,27% dan kadar lemak menjadi 10,58%. Namun, dengan penambahan frekuensi sebesar 8000 Hz didapatkan nilai pH sebesar 2,7. Pada frekuensi ini juga kadar glukosa, protein, dan lemak masing-masing turun menjadi 0,11%; 0,31%; dan 14,19%. Berdasarkan hasil yang didapat bahwa penambahan gelombang audiosonik mempengaruhi nutrisi
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This study aims to learn changes in the value of acidity (pH) and nutritional value (glucose, protein, and fat) in the fermentation process of yogurt which is irradiated with audiosonic waves. As a control, wave-inexposure yogurt had pH of 2.97; glucose level of 0.17%; protein content of 0.42%; and fat content of 26.80%. Yogurt with added-frequency of 2000 Hz obtained pH of 3.00 and higher in glucose levels to 0.21%, but lower in protein levels to 0.27%, while the fat content showed the value of 10.58%. In comparison, the pH value's of yogurt with 8000 Hz frequency was 2.7. The levels of glucose, protein and fat had decreased to 0.11%; 0.31%; and 14.19%, consecutively. Based on the results obtained from audiosonic waves improve nutrition.

Item Type:	Thesis (Other)
Additional Information:	RSKi 637.147 6 Ram p-1 2019
Uncontrolled Keywords:	Yogurt, Gelombang Audiosonik, Fermentasi, pH, Nutrisi
Subjects:	Q Science > QD Chemistry > QD117.S64 Spectrophotometry Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry
Divisions:	Faculty of Natural Science > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Aqila Ramadhaniah
Date Deposited:	14 Mar 2024 07:48
Last Modified:	14 Mar 2024 07:48
URI:	http://repository.its.ac.id/id/eprint/67793

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