PENGARUH PENGGUNAAN STARTER YOGHURT PADA LEVEL TERTENTU TERHADAP KARAKTERISTIK YOGHURT YANG DIHASILKAN

Prasetyo, Heru (2010) PENGARUH PENGGUNAAN STARTER YOGHURT PADA LEVEL TERTENTU TERHADAP KARAKTERISTIK YOGHURT YANG DIHASILKAN. Other thesis, Universitas Sebelas Maret.

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    Abstract

    10 Milk was a food that has high nutritional value because it has such a complete nutrient content of lactose, fat, protein, various vitamins, and minerals. Milk was easily damaged by microorganisms, to overcome this problem needs to be done processing and preservation, such as by fermentation of milk into yoghurt. Distillate products was a result of curing which has the taste of milk produced by fermentation of the bacteria Lactobacillus bulgaricus and Streptococcus thermophillus. This study aimed to know the effect the utilization of yoghurt starter at a certain level on the characteristics of the resulting yoghurt and yoghurt starter know the level of use that have an optimal effect on the characteristics of the resulting yogurt. This research was conducted at the Central Laboratory of Biology and Natural Sciences sub Laboratory Soil Biology Laboratory of Faculty of Agriculture Sebelas Maret University at October 2 nd to December 15 th 2009. This study uses milk from PFH cows. Starter used are Lactobacillus bulgaricus and Streptococcus thermophillus. The design used was Completely Randomized Design (CRD) one way classification with three treatments, each treatment consisted of five replications. The treatment given in the form of P1 (starter 3%), P2 (starter 5%) and P3 (starter 7%). Variables include the study of alcohol test, pH test, acidity test, the lactose content of the test, determining the number of bacteria and organoleptic test. The results showed that the everage of four treatment are P1, P2 and P3 respectively for alcohol testing of all treatments occurred clotting (+); pH test 4.32, 4.14, 410; acidity test (% 100 ml) 1.72, 1.76, 1.85; test lactose content (gr/100 ml) 3.17, 3.05, 3.01, total plate count (10 9 )(CFU/ml) 1, 1, 2,5. Yogurt on P1 has the appropriate acidity to the taste panelists, rather soft texture, flavor and favorite level rather liked by the panelists. P2 has an acidity high enough with the acidity of P3 as well as soft texture, flavor favored by level preferences rather liked. Results of this study showed that the use of starter at the 3% level preferred by panelists. Results of analysis of variance showed that the use of yoghurt starter until the level of 7% did not effected yoghurt characterics. Use of lactic acid bacteria starter at the level of 3% is more advisable. Key words: cow's milk, yogurt, lactic acid bacteri

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    S Agriculture > SF Animal culture
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > Peternakan
    Depositing User: Andika Setiawan
    Date Deposited: 22 Jul 2013 03:52
    Last Modified: 22 Jul 2013 03:52
    URI: https://eprints.uns.ac.id/id/eprint/7658

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