Dibyanti, Prakasita (2014) Pengaruh Penambahan Berbagai Konsentrasi Kultur Dan Waktu Inkubasi Terhadap Ph, Kadar Keasaman, Viskositas Dan Sineresis Set Yogurt. Sarjana thesis, Universitas Brawijaya.
Abstract
Yogurt adalah susu fermentasi. Pembuatan yogurt dilakukan dengan melakukan fermentasi dan penambahan bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus. Kedua jenis bakteri ini merombak laktosa atau gula susu menjadi asam laktat, yang selain memberi cita rasa khas pada yogurt, juga bersifat sebagai pengawet. Yogurt juga mampu memproduksi aneka vitamin yang sangat diperlukan tubuh, yaitu asam folat, asam nikotinat, asam pantotenat, biotin, vitamin B6, dan vitamin B12. Kandungan lemak yogurt menjadi lebih rendah dibandingkan susu segarnya sehingga cocok diminum oleh mereka yang sedang berdiet rendah kalori. Penelitian ini dilaksanakan di Laboratorium Teknologi Hasil Ternak (THT) Fakultas Peternakan. Analisis viskositas sampel set yogurt yang telah diinkubasi dilaksanakan di Laboratorium Mutu Produksi Hasil Pertanian Fakultas Teknologi Hasil Pertanian Universitas Brawijaya Malang. Penelitian dimulai pada tanggal 20 Agustus 2013 sampai 5 September 2013.
English Abstract
The purpose of this study was to determine the difference between addition various concentrations of culture and incubation period on pH, acidity, viscosity and syneresis set yoghurt as well as to determine the percentage improvement in culture and incubation period in generating a good yoghurt sets. The method used in this study was factorial experiment with completely randomized design (CRD) with process milk sterilization. Then milk is added starter with treatment P1 (1 %), P2 (2 %) and P3 (3 %) were incubated in an incubator at a temperature of 42 °C during Q1 (4 hours), Q2 (6 hours) and Q3 (8 hours). Subsequently observed pH, acidity, viscosity, and syneresis set yogurt. The results showed that the addition of various concentrations of culture highly significant different on the increase in viscosity and total acid levels and decreased pH tertitrasi and syneresis (P<0.01). The conclusion of this study was, the addition of culture with incubation periode can increase the levels of acidity and viscosity and can decrease pH and syneresis set yoghurt.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2014/6/051400158 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Hasbi |
| Date Deposited: | 24 Jan 2014 09:08 |
| Last Modified: | 20 Oct 2021 08:10 |
| URI: | http://repository.ub.ac.id/id/eprint/137324 |
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