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Pengaruh lama fermentasi terhadap kandungan vitamin C Fruitghurt mangga muda (mangifera indica L.) sebagai sumber informasi bioteknologi pangan

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ABSTRACT
Susilo, Hendro. 2014. The In?uence of Fermentation Time Toward Vitamin C
Content in Raw Mango Fruitghurt (Manngera indica L.) as the information
source of Food Biotechnology. Undergraduate Thesis. Science Department
Biology Education Study Program. Teacher Training and Education
Faculty. ~Muhammadiyah University of Metro. Supervisor : (I) Dr. Achyani,
M.Si
and (II) Kartika Sari, M.Bts.
Key Words : fermentation time, vitamin C content, fruitghurt
Fruitghurt has low vitamin C. Giving the extract of raw mango (Mangifera indica
L.) that has high vitamin C to gueess increase the vitamin C content in fruitghurt.
The objectives of the research were 1) to know the in?uence of fermentation time
toward vitamin C content, 2) to know the best fermentation time toward vitamin C
content in raw mango ?uitghurt.
Fruitghurt was made atScience Laboratory in Muhammadiyah University of
Metro, and the vitamin C content was analyzed at THP Laboratory in Lampung
Polytechnic. Research design in this research was complete random design with 4
treatments, they were P0 (1 day fermentation), P1 (3 day fermentation), P2 (4 day
fermentation), and P3 (5 day fermentation), with 4 replications. The results were
analyzed by AN OVA and BNJD. The results showed that the average of vitamin C
content in 1 day fermentation, 3 day fermentation, 4 day fermentation, and 5 day
fermentation, in sequence were 0,1166 nag/gr, 0,0742 nag/gr, 0,0363 nag/gr, and
0,0379 mr/gr. The highest average of vitamin C content was in P0 ( 1 day
fermentation), because glucose had been used optimally in metabolism process.
The result of the research will be used as the source of information inform of poster
that will be showed to the public.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

008 Pend. Biologi 2015

Penerbit

: Univ. Muhammadiyah Metro., 2014

Deskripsi Fisik

xvii, 124 hal. : il. ; 29 cm. + lamp. (54 lembar)

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Bioteknologi Pangan (Lama Fermentasi)

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

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