| dc.contributor.author | HADIPRAYOGA, MUHAMMAD HIBBAN | |
| dc.date.accessioned | 2022-01-11T04:29:59Z | |
| dc.date.available | 2022-01-11T04:29:59Z | |
| dc.date.issued | 2021 | |
| dc.identifier.uri | http://dspace.uc.ac.id/handle/123456789/4086 | |
| dc.description | This research aims to figure out the making of beverage creations of water kefir
with sapodilla extract as a main ingredient, and also figure out the contain of the
product including vitamin C and alcohol level. Researcher using fermentation
method with water kefir seeds as a mediator. Organoleptic test are tested to 90
random panelist within three repetition using questionnaire with some variables;
taste, aroma, flavor, and texture. The result of the Organoleptic tests are analyzed
using SPSS 26 software. Based on the result of the analysis, water kefir creation
product with sapodilla extract with 12 hours of fermentation is the most favored
sample. Market interest test are done to 30 panelist to obtain data regarding to
price, market interest, and promotion media. Based on the market interest test, it
can be concluded that water kefir with Sawo extract can be sell through online
media, such as Instagram and also offline by consignment. Laboratorium test
shown that vitamin C (Absorbic Acid) level less than 0,0025% and alcohol
(Ethanol) level at 9,09%. | en_US |
| dc.description.abstract | Penelitian ini bertujuan untuk membuat minuman kreasi water kefir dengan bahan
baku ekstrak buah sawo dan mengetahui kandungan produk yang termasuk vitamin
C dan kadar alkohol. Peneliti menggunakan metode fermentasi dengan
menggunakan mediator bibit water kefir. Uji organoleptik dilakukan pada 90
panelis secara acak yang dibagi menjadi tiga kali pengulangan menggunakan
metode kuesioner dengan variabel rasa, aroma, warna, dan tekstur. Hasil uji
organoleptik dianalisis menggunakan software SPSS 26. Berdasarkan hasil analisis
yang sudah dilakukan, produk kreasi water kefir ekstrak sawo dengan waktu
fermentasi 12 jam merupakan sample yang paling diminati. Uji minat pasar
dilakukan kepada 30 orang panelis untuk mendapatkan data tentang harga, minat
pasar, dan media promosi. Berdasarkan hasil uji minat pasar, disimpulkan bahwa
produk water kefir ekstrak buah sawo layak dipasarkan melalui media online seperti
Instagram dan sosial media serta offline dengan cara konsinyasi. Hasil uji
laboratorium menunjukkan kadar Vitamin C (Ascorbic acid) kurang dari 0,0025%
dan kandungan alkohol (Etanol) sebesar 9,09%. | en_US |
| dc.language.iso | id | en_US |
| dc.publisher | Universitas Ciputra Surabaya | en_US |
| dc.subject | Fermentasi | en_US |
| dc.subject | Sawo | en_US |
| dc.subject | Water Kefir | en_US |
| dc.title | KREASI MINUMAN RENDAH ALKOHOL WATER KEFIR MENGGUNAKAN BAHAN BAKU EKSTRAK BUAH SAWO | en_US |
| dc.type | Thesis | en_US |
| dc.identifier.nidn | 0710028402 | |
| dc.identifier.kodeprodi | 93202 | |
| dc.identifier.nim | 40216089 | |
| dc.identifier.dosenpembimbing | Moses Soediro | |
