CD Skripsi

Perbandingan Viabilitas Lactobacillus Casei Subsp. Casei R-68 Dengan Lactobacillus Caseistrain Shirotapada Susu Fermentasi Probiotik Selama Proses Penyimpanan Dingin

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To be used as candidate probiotic lactic acid bacteria have to be stable during cold storage. This research was done by experiment with comparing the viability of Lactobacillus casei subsp. casei R-68 with Lactobacillus casei strain Shirota during cold storage. In this case, including M0 (cold storage week 0), M1 (cold storageweek 1), M2 (cold storage week 2), M3 (cold storage week 3), M4 (cold storageweek 4), M5 (cold storage week 5), and M6 (cold storage week 6). The result showed that Lactobacillus casei subsp. casei R-68 stored logical storage averaged for 0-6 weeks for total BAL of 7.42-5.92 log CFU/ml, total lactic acid is 0.34-0.56%, acidity (pH) is 4.70-3.47, lactose level 4.92-2.84%, sucrose content is 4.70-0.67%, and reducing sugar content is 34.36-25.50%. While for Lactobacillus casei strain Shirota obtained average cold storage for 0-6 weeks for total BAL 7.94-6.68 log CFU/ml, total lactic acid 0.31-0.54%, acidity (pH) 5.32-4.17, lactose level is 5.03-3.27%, sucrose content is 4.80-0.84%, and reducing sugar content is 34.51-25.32%.
Keywords : Cold storage, Lactobacillus casei subsp. casei R- 68, Lactobacillus casei strain Shirota, probiotic fermented milk.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0058)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

xi, 44 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0058)

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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