KAJIAN PERBANDINGAN EKSTRAKSI DAN KONSENTRASI INULIN PADA PEMBUATAN MINUMAN SARI KACANG KORO PEDANG (Canavalia ensiformis)

Lisda Melyani, 083020049 and Tantan Widiantara, DS and Yusep Ikrawan, DS (2013) KAJIAN PERBANDINGAN EKSTRAKSI DAN KONSENTRASI INULIN PADA PEMBUATAN MINUMAN SARI KACANG KORO PEDANG (Canavalia ensiformis). Skripsi(S1) thesis, Fakultas Teknik Unpas.

	Text BAB I PENDAHULUAN.docx Download (40kB)
	Text BAB IV HASIL & PEMBAHASAN.docx Download (65kB)
	Text COVER.docx Download (29kB)
	Text BAB II TINJAUAN PUSTAKA.docx Download (605kB)
	Text BAB V KESIMPULAN DAN SARAN.docx Download (25kB)
	Text BAB III BAHAN DAN METODE PENELITIAN.docx Download (170kB)
	Text DAFTAR ISI koro.docx Download (31kB)
	Text DAFTAR PUSTAKA koro.docx Download (30kB)
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	Text artikel TA sari kacang koro.docx Download (116kB)

Abstract

The purpose of this research was to produce koro bean juice as a prebiotic drink that has a high nutritional value and to know the characteristics of koro bean juice as prebiotic drink . The experimental design was a randomized block design (RBD) with 3 x 3 factorial with 3 times replication. Variable used was the extraction ratio (M) with 3 levels ie m1 (1:6), m2 (1:8), and m3 (1:10). While the second variable was the concentration of inulin (N) with 3 levels ie n1 (3%), n2 (5%), and n3 (7%). The results showed that soaking time of koro beans used in the main study is 5x24 hours the analysis of the lowest HCN is 11.86 mg/Kg. Comparison of extraction (M) effect on HCN content, protein content, moisture content, color, aroma, and flavor of koro bean juice. Inulin (N) concentration has sifnificant effect on protein content, moisture content, color, aroma, and flavor, but had no effect on levels of HCN koro beans juice. Interaction and concentration of inulin extraction ratio (MN) was gave effect on protein content, moisture content, color, aroma, and taste, but it had no effect on levels of HCN koro bean juice. Based on the chemical response (HCN levels, protein content, and water content) and organoleptic (color, aroma, and taste) the koro beans juice which extracted with a ratio of 1:10 and inulin concentration of 7% (m3n3). keyword: extraction, inulin, koro bean

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2013
Depositing User:	Irwan Kustiawan
Date Deposited:	29 Aug 2017 03:30
Last Modified:	29 Aug 2017 03:30
URI:	http://repository.unpas.ac.id/id/eprint/28996

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