Oktoberno, Ernest (2007) Penentuan Kondisi Optimum Proses Fermentasi Dan Komposisi Bakteri Asam Laktat Isolat Lactobacillus Sp. Sarjana thesis, Universitas Brawijaya.
Abstract
Isolat Lactobacillus sp dapat digunakan sebagai starter bakteri dalam proses fermentasi susu. Proses fermentasi dipengaruhi berbagai faktor, seperti waktu inkubasi, temperatur inkubasi dan konsentrasi starter, serta perbandingan jumlah isolat bakeri yang digunakan. Tujuan dari penelitian ini adalah untuk menentukan kondisi optimum dan pengaruh perbandingan jumlah isolat 15 dan isolat 20 bakteri Lactobacillus sp dari susu sapi Tulungagung terhadap produk asam laktat. Kondisi optimum dari aktivitas isolat dipelajari dengan menentukan jumlah asam laktat yang dihasilkan dengan memberikan variasi waktu inkubasi, temperatur inkubasi dan konsentrasi bakteri starter serta dengan variasi perbandingan jumlah isolat Lactobacillus sp. Asam laktat yang dihasilkan, ditentukan dengan metode volumetri. Hasil penelitian menunjukkan bahwa kondisi optimum fermentasi tercapai pada konsentrasi bakteri starter 20 %, temperatur inkubasi 45 0C dan waktu inkubasi 3 jam. Perbandingan jumlah isolat bakteri tidak menunjukkan beda pengaruh yang nyata (P>0,05), tetapi perbandingan jumlah isolat 15 dan isolat 20 sebesar 1:1 memperlihatkan kecenderungan hasil fermentasi paling tinggi dengan nilai kadar asam laktat sebesar 0,99 % pada konsentrasi bakteri starter 20 %.
English Abstract
Isolate Lactobacillus sp can be used as bacteria starter in milk fermentation process. The fermentation process was affected by various factor, such as incubation time, incubation temperature and starter concentration and also the composition of bacteria isolate. The objective of this research was to determine the optimum condition and the composition effect of isolate 15 and isolate 20 Lactobacillus sp bacteria from Tulungagung cow milk. The optimum condition of isolate activities was determined by measuring lactic acid production due to variation of incubation time, incubation temperature, bacteria concentration and isolate Lactobacillus sp composition variation. Lactic acid concentration was determined by volumetrically method. The research result showed that the fermentation optimum condition was achieved at 20% bacteria starter concentration, incubation temperature 45 0C and 3 hours incubation time,. The isolate composition was not showed significance difference (P>0,05), but the isolate 15 and isolate 20 proportion with ratio 1:1 given the highest fermentation product preference with Lactic acid value 0,99 % at bacteria starter concentration 20 %
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/MIPA/2007/73/050700841 |
| Subjects: | 500 Natural sciences and mathematics > 510 Mathematics |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Matematika |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 03 Jun 2009 13:40 |
| Last Modified: | 09 Mar 2022 01:22 |
| URI: | http://repository.ub.ac.id/id/eprint/151745 |
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