CD Skripsi

Karakteristik Yoghurt Menggunakan Lactobacillus Plantarum Idy L-20 Dan Streptococcus Thermophilus Selama Penyimpanan Dingin

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ABSTRACT
Yogurt is the product of milk fermentation using lactic acid bacteria (LAB) and produces a sour taste. Lactic acid bacteria were used to product yogurt were Lactobacillus plantarum IDY L-20 and Streptococcus thermophilus. The purpose of this research is to get the best time of using Lactobacillus plantarum IDY L-20 and Streptococcus thermophilus as starter that met the standard as a probiotic drink. This research was conducted experiments with Completely Randomized Design (CRD) with five treatments and four repetitions, each treatment was stored during 0 day, 7 days, 14 days, 21 days and 28 days. The experimental parameters in this study consisted of acidity degree, total titrated acid, total LAB, protein content and viscosity. The data obtained were analyzed statistically by Analysis of variance (ANOVA) using IBM SPSS 23. The results showed that yogurt storage using starter Lactobacillus plantarum IDY L-20 and Streptococcus thermophilus significantly affected the degree of titrated acid, total lactic bacteria, protein and viscosity. The best yogurt storage was found in treatment 1 with acidity degree (pH) 4.55, total acid titrated 0.58, total lactic acid bacteria 11.06 log CFU/ml, protein 2.85% and viscosity 224.38 cP, which was close to the National Standard Indonesia yogurt No. 01-2981-2009.
Keywords: Lactobacillus plantarum IDY L-20, stored, yogurt

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606114752

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI PERTANIAN., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606114752

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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