CD Skripsi

Variasi Konsentrasi Susu Skim dan Nira Aren terhadap Karakteristik Yoghurt

---

Yoghurt is a product obtained from fermented milk. Milk components containing lactose are used as a source of bacterial proliferation. One of the milk used in making yogurt is skim milk. Skim milk is a substrate used as a medium for growing bacteria. Making yogurt also requires sucrose as an energy source for lactic acid bacteria. Sucrose can also be obtained from palm sap as a sugar substitute in making yogurt. The research aims to get the best concentration of skim milk and aren palm sap in yogurt that has characteristics in accordance with SNI 2981-2009. The treatment in this study were the addition of 5 and 10% (w/v) skim milk concentration and 10, 30 and 50% (v/v) aren palm sap. The data obtained were analyzed by analysis of variance (ANOVA) and Duncan's multiple range test (DMRT) at the 5% level. The best treatment was S2N3 with the addition of 10% skim milk and 50% aren palm sap, which had total LAB of 10.67 log CFU/ml, total titratable acid of 0.31%, total soluble solids of 15.25%, syneresis test of 0.0005%, water holding capacityof 31.10%, acidity of 4.50, and viscosity of 1607.31cp. The results of S2N3 treatment have met the standards of SNI 2981-2009.


Keywords: yoghurt, skim milk, aren palm sap, sucrose, lactic acid bacteria

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

1806124535

Penerbit

Pekanbaru : Univeristas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

-

Bahasa

English

ISBN/ISSN

-

Klasifikasi

1806124535

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Vina

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar