25

7. LAMPIRAN

Lampiran 1. Penentuan Formulasi Pasta Ubi Jalar Ungu

Penentuan konsentrasi ubi jalar ungu dapat dilihat di bawah.

Diketahui :

Gula susu = 5,42 g/100 ml = 0,054 g/ml

Gula ubi = 5,74 g/100 g = 0,057 g/g = 0,057

ρ susu = 1,03 g/ml

Ditanya :

Berapa konsentrasi ubi jalar yang perlu ditambahkan untuk menambahkan kadar gula

(substrat karbon) sebesar 20%, 35%, dan 50%?

Jawab :

= 0,054g

ml ×

1

1,03g

ml

= 0,0526

= 0,0526 × 20% = 0,01052

= 0,0526 × 35% = 0,01841

= 0,0526 × 50% = 0,0263

0,01052

0,0526=

x

0,057

x = 1,14 %

0,01841

0,0526=

x

0,057

x = 1,995%

0,0263

0,0526=

x

0,057

x = 2,849%

26

Lampiran 2. Syarat Mutu Yoghurt

Tabel 5. Syarat Mutu Yoghurt (SNI 2981:2009)

27

Lampiran 3. Hasil Analisa Viabilitas Bakteri

28

29

Lampiran 4. Analisa Data Penelitian

1. Analisa pH

30

31

32

2. Analisa Viskositas

33

34

3. Analisa Total Asam

35

4. Analisa Aktivitas Antioksidan Sebelum Fermentasi

36

5. Analisa Aktivitas Antioksidan Setelah Fermentasi

37

Lampiran 5. Yoghurt dan Yoghurt Ubi Ungu

Gambar 6. Kenampakan Yoghurt dan Yoghurt Ubi Ungu

38

Lampiran 6. Proses Pembuatan F1

39

Skripsi_Ade Putra Hary... Uploaded: 11/05/2017 Checked: 11/05/2017

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