CD Skripsi

Evaluasi Mutu Susu Fermentasi Probiotik Dengan Variasi Susu Skim Yang Menggunakan Bakteri Lactobacillus Casei Subsp. Casei R-68

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Skim milk fermented by Lactobacillus casei subsp. casei R-68 is expected to produce fermented milk with more complete nutritional value and health benefits. This study used a Completely Randomized Design (CRD) with 5 treatments and 4 replications thus obtaining 20 experimental units. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the F count is greater than or equal to F table then continued with DNMRT test at 5% level. The result of the present study indicate that initial pH of probiotic fermented milk 5.02-5.45 and titrable acidity 1.06-0.56% after fermentation. Fat content and total solid non fat of fermented milks 0.38-0.93% and 10.17-14.73%. Protein contens of fermented milks were 2.14%-7.45% and ash content 0.05-0.16%. The results show that the addition of skim milk significantly affected the taste, color and consistency of probiotic fermented milk. Overall acceptance test scorred indicate that the panelists “rather like to like” for probiotik fermented milk produced. The best treatment based on the nutritional value, economic value and sensoric evaluation was SS15 (addition 15% concentration of skim milk).
Keywords: Fermentation, Lactobacillus casei subsp. casei R-68 and skim milk.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 115 (0052)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Pertanian - Teknologi Hasil Pertanian., 2015

Deskripsi Fisik

vi, 66 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 115 (0052)

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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