Pengaruh penambahan serbuk dan ekstrak air angkak biji durian pada yoghurt terhadap aktivitas antibakteri Escherichia coli ATCC 25927

Simatupang, Ricko Jeremia Lalenoh (2023) Pengaruh penambahan serbuk dan ekstrak air angkak biji durian pada yoghurt terhadap aktivitas antibakteri Escherichia coli ATCC 25927. Undergraduate thesis, Widya Mandala Surabaya Catholic University.

	Text (ABSTRAK) RICKO_ABSTRAK SKRIPSI REV1.pdf Download (552kB)
	Text (BAB 1) BAB I.pdf Download (77kB)
	Text (BAB 2) BAB II.pdf Restricted to Registered users only Download (269kB) | Request a copy
	Text (BAB 3) BAB III.pdf Restricted to Registered users only Download (334kB) | Request a copy
	Text (BAB 4) BAB IV.pdf Restricted to Registered users only Download (173kB) | Request a copy
	Text (BAB 5) KESIMPULAN DAN PUSTAKA.pdf Download (110kB)
	Text (LAMPIRAN) LAMPIRAN.pdf Restricted to Registered users only Download (666kB) | Request a copy

Abstract

Yogurt is a food product that comes from fermented milk. Yogurt has developments, for example by adding food ingredients that have antibacterial functions such as Angkak. Angkak is a solid fermented product on rice media using Monascus purpureus mold. Apart from rice, durian seeds can be used as a medium for producing Angkak. The durian seed extract used is in the form of powder and water extract. The addition of Angkak durian seeds to yogurt aims to improve functional properties. The purpose of this study was to determine the effect of adding powder and water extract of Angkak durian seeds on the antibacterial activity of Escherichia coli ATCC 25927. The study was conducted using a 1-factor Randomized Block Design (RBD) method with three treatment levels, namely A1 (without durian seed number), A2. (0.15% (w/v) durian seed powder), and A3 (7.5% (v/v) water extract of Angkak durian seeds), repeated 9 times. Based on the results of the ANOVA test, it is known that the addition of powder and water extract of Angkak durian seeds has a significant effect on the antimicrobial activity of yogurt against Escherichia coli ATCC 25927. The results of well diffusion (mm) with 3 levels of successive treatment (A1, A2, A3) (0.35; 0.3656; 0 .4044), 0 hour contact dilution (log cfu/ml) (4.5760; 5.1635; 5.0169), and 24 hour contact dilution (log cfu/ml) (2.9360; 2.2340; 2, 2186)

Item Type:	Thesis (Undergraduate)
Department:	S1 - Teknologi Pangan
Contributors:	Contribution Contributors NIDN / NIDK Email Thesis advisor Nugerahani, Ira NIDN0715076101 UNSPECIFIED Thesis advisor Srianta, Ignatius NIDN0726017402 UNSPECIFIED
Uncontrolled Keywords:	Yoghurt, angkak biji durian, antibakteri, escherichia coli
Subjects:	Agriculture and Food Technology
Divisions:	Faculty of Agricultural Technology > Food Technology Study Program
Depositing User:	Ricko Jeremia Lalenoh Simatupang
Date Deposited:	18 Apr 2023 05:59
Last Modified:	18 Apr 2023 05:59
URI:	http://repository.ukwms.ac.id/id/eprint/33624

Actions (login required)

View Item