Hasil fermentasi tepung kulit nanas (Ananas comosus (L.) Merr) dengan probiotik bio mc4 terhadap kadar protein dan serat kasar

Wongkar, Felician Lestari (2019) Hasil fermentasi tepung kulit nanas (Ananas comosus (L.) Merr) dengan probiotik bio mc4 terhadap kadar protein dan serat kasar. Other thesis, Wijaya Kusuma Surabaya University.

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Abstract

Penelitian ini bertujuan untuk mengetahui hasil fermentasi tepung kulit nanas (Ananas comosus (L.) Merr) dengan probiotik Bio MC4 terhadap kadar protein dan serat kasar. Penelitian ini merupakan jenis penelitian ekperimental dengan menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 6 ulangan. Keempat perlakuan tersebut adalah P0 (kontrol), P1 (tepung kulit nanas + 10% probiotik Bio MC4), P2 (tepung kulit nanas + 20% probiotik Bio MC4), dan P3 (tepung kulit nanas + 30% probiotik Bio MC4). Fermentasi ini dilakukan selama 14 hari dan pengujian kadar protein dan serat kasar dilakukan setelah fermentasi 14 hari. Data yang diperoleh dianalisis menggunakan metode Analysis of Variance (ANOVA) one way. Hasil fermentasi tepung kulit nanas dengan probiotik Bio MC4 antara P0, P1, P2, dan P3 dengan rata-rata kadar protein masing-masing 5.8983±, 6.4567±, 6.1100±, dan 6.4883±, sedangkan untuk rata-rata kadar serat kasar masing-masing 1.3417±, 1.2750±, 1.3867±, dan 1.3600±. Hasil uji statistika menghasilkan tidak ada perbedaan yang nyata (P>0.05). Kadar protein dan serat kasar tepung kulit nanas yang difermentasi dengan probiotik Bio MC4 meningkat dibanding dengan tepung kulit nanas yang tidak difermentasi, namun peningkatannya tidak berbeda nyata. Kata Kunci : Tepung kulit nanas, fermentasi, probiotik Bio MC4, kadar protein, kadar serat kasar. The aimed of study to know fermentation results of pineapple skin flour (Ananas comosus (L.) Merr) with Probiotics of Bio MC4 on protein content and crude fiber. The research is an experimental research using Completely Randomized Design (CRD) with 4 treatments and 6 replications. The fourth treatment such as P0 (control), P1 (pineapple skin flour + 10% probiotics of Bio MC4), P2 (pineapple skin flour + 20% probiotics of Bio MC4), and P3 (pineapple skin flour + 30% probiotics of Bio MC4). This fermentation was carried out for 14 days and testing of protein and crude fiber content was carried out after 14 days fermentation. The data obtained were analyzed using the one way Analysis of Variance (ANOVA) method . The fermented pineapple flour with probiotics Bio MC4 between P0, P1, P2, and P3 with an average protein content of 5.8983±, 6.4567±, 6.1100±, and 6.4883±, while for the average crude fiber levels were 1.3417±, 1.2750±, 1.3867±, and 1.3600±. The results of statistically produced no significant differences (P> 0.05). Protein content and crude fiber of pineapple skin flour fermented with Bio MC4 probiotics, increased compared to not fermented pineapple skin flour, but the increasity was not significantly different. Keywords : Pineapple skin flour, fermentation, probiotics of Bio MC4, protein content, crude fiber content.

Item Type: Thesis (Other)
Uncontrolled Keywords: Tepung kulit nanas, fermentasi, probiotik Bio MC4, kadar protein, kadar serat kasar. Pineapple skin flour, fermentation, probiotics of Bio MC4, protein content, crude fiber content.
Subjects: R Medicine > RX Homeopathy
Divisions: Faculty of Vetenary Medicine
Depositing User: Felician Lestari Wongkar
Date Deposited: 19 Aug 2019 07:08
Last Modified: 19 Aug 2019 07:08
URI: http://erepository.uwks.ac.id/id/eprint/4023

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