CD Skripsi

Umur Simpan Soyghurt Probiotik Sebagai Filler Cokelat Praline

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The purpose of this study was to determine the shelf life of probiotic soyghurt as a filler of chocolate praline. This research used Completely Randomized Design (CRD) with 5 treatments, the duration of storage, respectively 0,1,2,3 and 4 weeks and three replications. The results showed that the storage time significantly affected the moisture content, total lactic acid bacteria and total lactic acid. Levels of protein and fat were analyzed before storage (LAB) soyghurt were 4.40 and 2.65%. Results of this study showed that storage time probiotic soyghurt as filler chocolate pralines effected on water content, total LAB, and total lactic acid. Storage time 4 weeks resulted soyghurt containing moisture content (85.45%), total LAB (10.34 log cfu / ml), and total lactic acid (0.51%) was still good for consumption. The conclusion of this study was the shelf life of chocolate praline that contains soyghurt as a filler was four weeks.


Keyword: soyghurt, shelf life, chocolate praline, whey, lactic acid bacteria

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03.113 (0024)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Pertanian - Teknologi Hasil Pertanian., 2013

Deskripsi Fisik

vii, 54 hlm.:ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03.113 (0024)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

Yurnalis

Versi lain/terkait

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