?url_ver=Z39.88-2004&rft_id=1914231001&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+KONDISI+MEDIA+FERMENTASI+DAN+KONSENTRASI+INOKULUM+TERHADAP+KARATERISTIK+SENSORI+DAN+FISIKO-KIMIA+MINUMAN+PROBIOTIK+PULPA+KAKAO+(Theobroma+cacao+L.)+DENGAN+LAMA+FERMENTASI+MENGGUNAKAN+KHAMIR+Saccharomycess+boulardii+SEBAGAI+STARTER&rft.creator=MIA+KHAFIFAH+%2C+-&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=This+study+aimed+to+determine+the+effect+of+fermentation+time%2C+sucrose+and+inoculum+on+sensory+characteristics+of+cocoa+pulpa+probiotic+drink+with+S.+boulardii+as+a+starter.+This+study+used+a+three-factor+Response+Surface+Methodology+(RSM)+with+20+experimental+units.+Three-level+independent+variable+with+fermentation+time+(0%2C+5%2C+12.5%2C+20%2C+and+25+hours)%2C+sucrose+concentration+(1.6%25%2C+2%25%2C+2.5%25%2C+3%25+and+3.3%25)+and+inoculum+(1%25%2C+2%25%2C+3.5%25+%2C+5%25+and+6.0%25).+Parameters+observed+were+total+yeast%2C+total+acetic+acid%2C+total+sugar+and+hedonic+sensory+test.+The+results+of+the+response+variables+were+then+analyzed+for+variance+using+the+Design+Expert+12+program.+Analysis+of+variance+was+carried+out+based+on+the+Pvalue+of+each+response%2C+the+influential+model+had+a+Pvalue+(%3C0.05).+The+results+showed+that+the+duration+of+fermentation%2C+sucrose+and+inoculum+had+a+significant+effect+on+total+yeast%2C+total+acetic+acid+and+total+sugar%2C+while+the+sensory+results+of+the+hedonic+test+only+the+interaction+between+fermentation+time+and+sucrose+had+an+effect+on+the+cocoa+pulpa+probiotic+drink.+In+the+probiotic+drink%2C+the+best+optimization+solution+was+obtained.+The+effect+of+the+presence+of+independent+variable+factors+can+be+seen+from+the+best+optimization+solution+on+the+prediction+of+RSM%2C+namely+the+total+response+of+yeast+7%2C479+Log+CFU%2Fml%2C+total+acid+0.434%25%2C+total+sugar+10%2C358%25%2C+score+aroma+and+taste+3.975%2C+color+3.453%2C+and+overall+acceptance+of+3.891+with+desirability+value+of+0.760.%0D%0AKeywords%3A+Cocoa+pulpa+probiotic+drink%2C+Fermentation%2C+Saccharomycess+boulardii%2C%0D%0AResponse+Surface+Methodology.%0D%0A%0D%0A%0D%0APenelitian+ini+bertujuan+untuk+mengetahui+pengaruh+lama+fermentasi%2C+sukrosa+dan+inokulum+terhadap+karateristik+sensori+minuman+probiotik+pulpa+kakao+dengan+penambahan+S.+boulardii+sebagai+starter.+Penelitian+ini+menggunakan+Response+Surface+Methodology+(RSM)+tiga+faktor+dengan+20+satuan+percobaan.+Variabel+bebas+tiga+taraf+dengan+lama+fermentasi+(0%2C+5%2C+12.5%2C+20%2C+dan+25+jam)%2C+konsentrasi+sukrosa+(1.6%25%2C+2%25%2C+2.5%25%2C+3%25+dan+3.3%25)+dan+inokulum+(1%25%2C+2%25%2C+3.5%25%2C+5%25+dan+6.0%25).+Parameter+yang+diamati+adalah+total+khamir%2C+total+asam+asetat%2C+total+gula+dan+uji+sensori+hedonik.+Hasil+variable+respon+selanjutnya+dianalisis+sidik+ragamnya+menggunakan+program+Desain+Expert+12.+Analisis+sidik+ragam+dilakukan+berdasarkan+nilai+Pvalue+dari+masing-masing+respon%2C+model+yang+berpengaruh+memiliki+nilai+Pvalue+(%3C0%2C05).+Hasil+penelitian+menunjukkan+bahwa+waktu+lama+fermentasi%2C+sukrosa+dan+inokulum+berpengaruh+nyata+terhadap+total+khamir%2C+total+asam+asetat%2C+dan+total+gula%2C+sedangkan+hasil+sensori+uji+hedonik+hanya+interaksi+lama+fermentasi+dan+sukrosa+yang+berpengaruh+pada+minuman+probiotik+pulpa+kakao.+Pada+minuman+probiotik+didapatkan+solusi+optimasi+terbaik.+Pengaruh+adanya+faktor+variable+bebas+terlihat+dari+solusi+optimasi+terbaik+pada+prediksi+RSM+dengan+respon+total+khamir+7.479+Log+CFU%2Fml%2C+total+asam+0%2C434%25%2C+total+gula+10.358%25%2C+skor+aroma+dan+rasa+3%2C975%2C+warna+3%2C453%2C+serta+penerimaan+keseluruhan+sebesar+3%2C891+dengan+nilai+desirability+sebesar+0%2C760.%0D%0AKata+Kunci%3A+Minuman+probiotik+pulpa+kakao%2C+Fermentasi%2C+Saccharomycess%0D%0Aboulardii%2C+Response+Surface+Methodology.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2023-07-20&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F74702%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F74702%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F74702%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++MIA+KHAFIFAH+%2C+-++(2023)+PENGARUH+KONDISI+MEDIA+FERMENTASI+DAN+KONSENTRASI+INOKULUM+TERHADAP+KARATERISTIK+SENSORI+DAN+FISIKO-KIMIA+MINUMAN+PROBIOTIK+PULPA+KAKAO+(Theobroma+cacao+L.)+DENGAN+LAMA+FERMENTASI+MENGGUNAKAN+KHAMIR+Saccharomycess+boulardii+SEBAGAI+STARTER.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F74702%2F