CD Skripsi

Pembuatan Minuman Probiotik Halal Menggunakan Lactobacillus Plantarum Tmw 1.1623 Dan Streptococcus Thermophilus Sebagai Starter

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ABSTRACT
This study aims to get the best concentration of halal yogurt starter using Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus grown using a halal starter. This research was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications.. The treatments in this study produced fermented milk using in oculum concentrations of 3, 5, 7, and 9% (V/V). The ratio of Lactobacillus. plantarum TMW 1.1623 and Streptococcus. Thermophilus, activated and propagatec in halal media as starter yoghurt was 1:1. Parameters observed in this study were the degree of acidity affected, total titrated acid, viscosity, reducing sugar content, and total LAB of yoghurt. The results showed that the inoculum concentration significantly affected the pH, total titrated acid, viscosity, reduction sugar, and total lactic acid (LAB) of yoghurt. The best treatment in this study was the use of an inoculum concentration of 3% (P1) in the manufacture of yogurt that had a pH of 5.51, a titrated acid total of 0.69%, a viscosity of 554.33 cP, a reduction sugar content of 0.15% and a total BAL of 10.73 log CFU/ml.

Keywords: Probiotics, Lactobacillus plantarum, Streptococcus thermophilus, yoghurt

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606115898

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI HASIL PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606115898

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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