CD Skripsi

Aplikasi Enkapsulasi Lactobacillus Plantarum Tmw 1.1623 Dan Streptococcus Thermophilus Dengan Metode Freeze Drying Sebagai Starter Pembuatan Yoghurt

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ABSTRACT
Yoghurt is milk fermented using lactic acid bacteria. In this study, lactic acid bacteria (LAB) used in making yoghurt were Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus as starters encapsulated by freeze drying method. This study aimed to obtain yoghurt quality that complies with National Standard Indonesia requirements by using the best concentration of yoghurt starter that was encapsulated by freeze drying method. This research was conducted experimentally using a completely randomized design with four treatments and four replications. The treatments in this study were starter concentrations (3, 5, 7, and 9%) which had been encapsulated by the freeze drying method. The data obtained were analyzed statistically using analysis of variance and continued with Duncan's multiple range test (DMRT) at the 5% level. The results of this study indicate that the different concentrations of starter L. plantarum TMW 1.1623 and S. thermophilus that have been encapsulated by the freeze drying method affect pH, reducing sugar content, and viscosity, but have no effect on the total LAB and total acid titrated of yoghurt produced. The best starter concentration treatment was obtained from P1 (3% yoghurt starter (v/v)) with total LAB 10.96 log CFU/ml, pH 5.14, total acid titrated 0.565%, reducing sugar content 0.622%, and viscosity 788.58 cP of the resulting yoghurt.
Keywords: Encapsulation, freeze drying, starter, yoghurt

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706113877

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian- Teknologi Pertanian., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706113877

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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