eprintid: 66636
rev_number: 10
eprint_status: archive
userid: 12460
dir: disk0/00/06/66/36
datestamp: 2024-08-20 06:54:51
lastmod: 2024-08-20 06:54:51
status_changed: 2024-08-20 06:54:51
type: thesis
metadata_visibility: show
contact_email: muh.khabib@uin-suka.ac.id
creators_name: Alifia Ghina Maharani, NIM.: 17106040031
title: PENGARUH LAMA FERMENTASI “WEDANG UWUH” OLEH BAKTERI ASAM LAKTAT (BAL) TERHADAP KARAKTERISTIK MINUMAN, AKTIVITAS ANTIBAKTERI, DAN AKSEPTABILITAS SENSORIS
ispublished: pub
subjects: 510
divisions: jur_bio
full_text_status: restricted
keywords: Fermentasi, Bakteri Asam Laktat (Bal), Minuman Fermentasi, Wedang Uwuh, Rempah
note: Pembimbing: Lela Susilawati, S.Pd., M.Si., PhD
abstract: Probiotic drinks are drinks that contain live microorganisms in sufficient quantities to provide health benefits. The substrate for probiotic drinks is identical to milk. Milk consumption is closely related to the problem of lactose intolerance. Another substrate that can be used for fermentation is spices. Wedang uwuh is known as a spiced drink that has many benefits. This research aims to determine the best length of time to produce the Wedang Uwuh fermented drink which has the best characteristics, antibacterial activity and sensory acceptability. Wedang uwuh fermented for 7 days and 14 days experienced a decrease in pH value to 3.99. The highest total titratable acid value was 3.24% and the highest total lactic acid bacteria was 18.7 x 107 CFU/mL. The best antibacterial activity was wedang uwuh fermented for 14 days on S. aureus bacteria with an inhibition zone diameter of 2.74 mm. The level of preference for the wedang uwuh drink is best when the wedang uwuh is fermented for 7 days.
date: 2024-07-30
date_type: published
pages: 54
institution: UIN SUNAN KALIJAGA YOGYAKARTA
department: FAKULTAS SAINS DAN TEKNOLOGI
thesis_type: skripsi
thesis_name: other
citation:   Alifia Ghina Maharani, NIM.: 17106040031  (2024) PENGARUH LAMA FERMENTASI “WEDANG UWUH” OLEH BAKTERI ASAM LAKTAT (BAL) TERHADAP KARAKTERISTIK MINUMAN, AKTIVITAS ANTIBAKTERI, DAN AKSEPTABILITAS SENSORIS.  Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.   
document_url: https://digilib.uin-suka.ac.id/id/eprint/66636/1/17106040031_BAB-I_IV-atau-V_DAFTAR-PUSTAKA.pdf
document_url: https://digilib.uin-suka.ac.id/id/eprint/66636/2/17106040031_BAB-II_sampai_SEBELUM-BAB-TERAKHIR.pdf