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Pembuatan Cocoghurt Probiotik Dengan Variasi Penambahan Sukrosa Menggunakan Starter Lactobacillus Casei Subsp. Casei R-68 Dan Streptococcus Thermophilus Fncc 0040

Cocoghurt is one type of fermented milk from raw coconut milk produced by using the starter Lactobacillus casei subsp. casei R-68 and Streptococcus thermophilus FNCC 0040. The purpose of this study was to obtain the best sucrose concentration on the quality of cocoghurt. This study used a Completely Randomized Design (CDR) with five treatments and three replications. The treatments performed were G1 (without the addition of sucrose), G2 (addition of 2.5% sucrose), G3 (addition of 5% sucrose), G4 (addition of 7.5% sucrose), and G5 (addition of 10% sucrose). The data found were statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan`S New Multiple Range Test (DNMRT) at a 5% level. The results show that the addition of sucrose significantly affected the degree of acidity (pH), total lactic acid, total lactic acid bacteria (LAB), fat, protein, total solids, the sensory test of aroma, taste and hedonic, but did not significantly affect the ash content, the sensory test of color and texture. The best treatment was G3 (addition of 5% sucrose), that the already met Indonesian yoghurt standard (SNI 10-2981-2009) with fat content 19.67%, total solids 38.69%, protein 4.99%, ash 0.77%, total lactic acid 1.53%, and total lactic acid bacteria 9.69 log CFU.ml-1. Cocoghurt had the characteristic of being slightly white, tasting slightly sour, with slightly an aroma of coconut milk, the texture was rather thick and rather preferred by the panelists.
Keywords: Cocoghurt, coconut milk, Lactobacillus casei subsp. casei R-68, Streptococcus thermophilus FNCC 0040, sucrose

Ketersediaan
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Perpustakaan Universitas Riau 06 03. 120 (0005)
06 03. 120 (0005)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
06 03. 120 (0005)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian.,
Deskripsi Fisik
v, 52 hlm.; ill.; 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
06 03. 120 (0005)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERTANIAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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