Bernanda, Yuliasanjaya (2010) PEMBUATAN YOGHURT SUSU KECAMBAH KACANG HIJAU. Undergraduate thesis, Faculty of Industrial Technology.

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      Mung bean sprouts (bean sprouts) is a vegetable foodstuffs. Excess of bean sprouts as a source of antioxidants, vitamin E and contain essential amino acids. Sprouts have a weakness that is easily damaged during storage. One effort to increase the economic value of the bean sprouts to process it into yogurt. This study aims to determine the influence of starter concentration yogurt and a long fermentation on the quality of mung bean sprout milk yogurt preferred customer. The design used was completely randomized design (CRD), which consists of 2 factors: the concentration of starter (2%, 4%, 6%), and length of fermentation 12 hours, 16 hours, 20 hours. The results showed that the best treatment was the concentration 4% starter and fermentation time of 20 hours which produces yogurt with levels soluble protein 2.449%, 0.565% total acid, pH 4.5, and total BAL 7.65 log cfu / ml. Hedonic test results showed a total of 135.5 ranking sense (love-love), texture 12 (love-love), and the aroma 120.5 (love-love). Results of financial analysis values ​​obtained Brake Event Point (BEP) of 42.5 %, with a capacity of 8287.5 liters / year, Pay Back Period (PP) of the company 2.4 years, Cost benefit ratio of 1.145, NPV Rp. 69,980,040, - and IRR of 24.42%.

      Item Type: Thesis (Undergraduate)
      Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
      Divisions: Faculty of Industrial Technology > Food Technology
      Depositing User: Users 2 not found.
      Date Deposited: 11 May 2011 13:59
      Last Modified: 11 May 2011 13:59

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