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Characteristics of Fermentation Drink made from Juice of Winged Bean Sprouts (Psophocarpus tetragonolobus) and Red Sweet Potato (Ipomoea batatas)

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@article{IJASEIT341,
   author = {Novelina Novelina and Kesuma Sayuti and Fitri Nur Rahmadani},
   title = {Characteristics of  Fermentation Drink made from Juice of Winged Bean Sprouts (Psophocarpus tetragonolobus) and Red Sweet Potato (Ipomoea batatas)},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {3},
   number = {6},
   year = {2013},
   pages = {359--362},
   keywords = {weang bean sprout; red sweet potato; fermented drink},
   abstract = {Fermented milk is a product that was produced from fermentation of fresh milk using lactic acid bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus. A variety of plant materials can also be used as raw material in making of  fermentation drinks, such as nuts and tubers. The purpose of this study was to investigate the characteristics of fermentation drink made from juice of winged bean sprout and red sweet potatoes. The treatment in this study is the level of mixing between juice of winged bean sprout with red sweet potatoes , consist of ;A (30:70), B (40:60), C (50:50), D (60:40) and E (70:30). Completely randomized design had been used with 5 treatments and 3 replications. The data colected was pH, viscosity, protein content, fat content, total solids, total acid, ash content, calcium content, total lactic acid bacteria, total plate count and sensory evaluation. Data processing is performed using statistical 8, followed by Tuckey test HSD All-Pair wise Comparisons Test at level of 5%. Mixing of winged bean sprouts with red sweet potato can increase the value of pH, viscosity, protein content, fat content, total solids, total acid, ash content, calcium content, and total lactic acid bacteria. The best product was the product of B (40% winged bean sprout and 60% red sweet potatoes) already meets SNI 7552:2009, contain : 2.36% protein content, fat content of 1.24%, 18.77% total solids, pH was 4, 2, 0.54% total acid, 0.23% ash content, 0.173% calcium content, viscosity was 3.56 DPA,  total  lactic acid bacteria (CFU / ml) was 1.9 x1010 , total plate count was 2.1 x1010 (CFU / ml).},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=341},
   doi = {10.18517/ijaseit.3.6.341}
}

EndNote

%A Novelina, Novelina
%A Sayuti, Kesuma
%A Rahmadani, Fitri Nur
%D 2013
%T Characteristics of  Fermentation Drink made from Juice of Winged Bean Sprouts (Psophocarpus tetragonolobus) and Red Sweet Potato (Ipomoea batatas)
%B 2013
%9 weang bean sprout; red sweet potato; fermented drink
%! Characteristics of  Fermentation Drink made from Juice of Winged Bean Sprouts (Psophocarpus tetragonolobus) and Red Sweet Potato (Ipomoea batatas)
%K weang bean sprout; red sweet potato; fermented drink
%X Fermented milk is a product that was produced from fermentation of fresh milk using lactic acid bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus. A variety of plant materials can also be used as raw material in making of  fermentation drinks, such as nuts and tubers. The purpose of this study was to investigate the characteristics of fermentation drink made from juice of winged bean sprout and red sweet potatoes. The treatment in this study is the level of mixing between juice of winged bean sprout with red sweet potatoes , consist of ;A (30:70), B (40:60), C (50:50), D (60:40) and E (70:30). Completely randomized design had been used with 5 treatments and 3 replications. The data colected was pH, viscosity, protein content, fat content, total solids, total acid, ash content, calcium content, total lactic acid bacteria, total plate count and sensory evaluation. Data processing is performed using statistical 8, followed by Tuckey test HSD All-Pair wise Comparisons Test at level of 5%. Mixing of winged bean sprouts with red sweet potato can increase the value of pH, viscosity, protein content, fat content, total solids, total acid, ash content, calcium content, and total lactic acid bacteria. The best product was the product of B (40% winged bean sprout and 60% red sweet potatoes) already meets SNI 7552:2009, contain : 2.36% protein content, fat content of 1.24%, 18.77% total solids, pH was 4, 2, 0.54% total acid, 0.23% ash content, 0.173% calcium content, viscosity was 3.56 DPA,  total  lactic acid bacteria (CFU / ml) was 1.9 x1010 , total plate count was 2.1 x1010 (CFU / ml).
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=341
%R doi:10.18517/ijaseit.3.6.341
%J International Journal on Advanced Science, Engineering and Information Technology
%V 3
%N 6
%@ 2088-5334

IEEE

Novelina Novelina,Kesuma Sayuti and Fitri Nur Rahmadani,"Characteristics of  Fermentation Drink made from Juice of Winged Bean Sprouts (Psophocarpus tetragonolobus) and Red Sweet Potato (Ipomoea batatas)," International Journal on Advanced Science, Engineering and Information Technology, vol. 3, no. 6, pp. 359-362, 2013. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.3.6.341.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Novelina, Novelina
AU  - Sayuti, Kesuma
AU  - Rahmadani, Fitri Nur
PY  - 2013
TI  - Characteristics of  Fermentation Drink made from Juice of Winged Bean Sprouts (Psophocarpus tetragonolobus) and Red Sweet Potato (Ipomoea batatas)
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 3 (2013) No. 6
Y2  - 2013
SP  - 359
EP  - 362
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - weang bean sprout; red sweet potato; fermented drink
N2  - Fermented milk is a product that was produced from fermentation of fresh milk using lactic acid bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus. A variety of plant materials can also be used as raw material in making of  fermentation drinks, such as nuts and tubers. The purpose of this study was to investigate the characteristics of fermentation drink made from juice of winged bean sprout and red sweet potatoes. The treatment in this study is the level of mixing between juice of winged bean sprout with red sweet potatoes , consist of ;A (30:70), B (40:60), C (50:50), D (60:40) and E (70:30). Completely randomized design had been used with 5 treatments and 3 replications. The data colected was pH, viscosity, protein content, fat content, total solids, total acid, ash content, calcium content, total lactic acid bacteria, total plate count and sensory evaluation. Data processing is performed using statistical 8, followed by Tuckey test HSD All-Pair wise Comparisons Test at level of 5%. Mixing of winged bean sprouts with red sweet potato can increase the value of pH, viscosity, protein content, fat content, total solids, total acid, ash content, calcium content, and total lactic acid bacteria. The best product was the product of B (40% winged bean sprout and 60% red sweet potatoes) already meets SNI 7552:2009, contain : 2.36% protein content, fat content of 1.24%, 18.77% total solids, pH was 4, 2, 0.54% total acid, 0.23% ash content, 0.173% calcium content, viscosity was 3.56 DPA,  total  lactic acid bacteria (CFU / ml) was 1.9 x1010 , total plate count was 2.1 x1010 (CFU / ml).
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=341
DO  - 10.18517/ijaseit.3.6.341

RefWorks

RT Journal Article
ID 341
A1 Novelina, Novelina
A1 Sayuti, Kesuma
A1 Rahmadani, Fitri Nur
T1 Characteristics of  Fermentation Drink made from Juice of Winged Bean Sprouts (Psophocarpus tetragonolobus) and Red Sweet Potato (Ipomoea batatas)
JF International Journal on Advanced Science, Engineering and Information Technology
VO 3
IS 6
YR 2013
SP 359
OP 362
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 weang bean sprout; red sweet potato; fermented drink
AB Fermented milk is a product that was produced from fermentation of fresh milk using lactic acid bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus. A variety of plant materials can also be used as raw material in making of  fermentation drinks, such as nuts and tubers. The purpose of this study was to investigate the characteristics of fermentation drink made from juice of winged bean sprout and red sweet potatoes. The treatment in this study is the level of mixing between juice of winged bean sprout with red sweet potatoes , consist of ;A (30:70), B (40:60), C (50:50), D (60:40) and E (70:30). Completely randomized design had been used with 5 treatments and 3 replications. The data colected was pH, viscosity, protein content, fat content, total solids, total acid, ash content, calcium content, total lactic acid bacteria, total plate count and sensory evaluation. Data processing is performed using statistical 8, followed by Tuckey test HSD All-Pair wise Comparisons Test at level of 5%. Mixing of winged bean sprouts with red sweet potato can increase the value of pH, viscosity, protein content, fat content, total solids, total acid, ash content, calcium content, and total lactic acid bacteria. The best product was the product of B (40% winged bean sprout and 60% red sweet potatoes) already meets SNI 7552:2009, contain : 2.36% protein content, fat content of 1.24%, 18.77% total solids, pH was 4, 2, 0.54% total acid, 0.23% ash content, 0.173% calcium content, viscosity was 3.56 DPA,  total  lactic acid bacteria (CFU / ml) was 1.9 x1010 , total plate count was 2.1 x1010 (CFU / ml).
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=341
DO  - 10.18517/ijaseit.3.6.341