Sifat Kimia, Mikrobiologi dan Organoleptik Yogurt yang Menggunakan Persentase Lactobacillus casei dan Kadar Gula yang Berbeda

Yusdar Zakaria

Abstract


Chemical, microbiological and organoleptical of yogurt using the different of percentage lactobacillus casei and sugar level

ABSTRACT. The objective of this study is to know quality of yogurt with variant of percentage Lactobacillus casei and sugar level. The parameter of this study were the crude protein applying the Kjeldhal method, the crude fat applying the Gerber method, the sum of amount of alive of micro-organism applying the plate count method and the organoleptic applying the square of. The result of this study showed that the different of sugar level is significant (P<0.05) on crude protein and crude fat, however the different of percentage L casei not significant (P > 0,05) on all parameter. The interaction is only found between two factors on crude fat. The highest of the rate amount of alive microorganism, crude protein and acetic acid are found in yogurt using 10% L. casei and 15% sugar level. From organoleptic test, it’s found that yogurt using 10% L. casei and 15% sugar level is the most prevered kind of yogurt.


Keywords


Yogurt; Sugar; L. Casei

Full Text:

PDF

References


Deeth, H.C. and Tamime, A.Y., 1981. Yogurt: Nutritive and Therapeutic Aspects. Journal of Food Protection. Vol. 44. No. 1. Pages 78 -86

Rahman, A.S., Fardiaz, W., Rahayu, P., Suliantari. dan C.C. Nurwitri., 1992. Tehnologi Pengolahan Susu. Depdikbud Dirjen PT. Pusat Antar Universitas Pangan dan Gizi IPB. Bogor.

Salminen. S. and Von Wright, A., 1993. Lactic Acid Bacteria. Marcel Dekker., Inc. New York.

Standar Nasional Indonesia. No. 01-2981-1992. Yogurt. Pusat Standarisasi Industri. Departemen Perindustrian dan Perdagangan. Jakarta.

Steel, R.G.D. dan Torrie, J.H., 1991. Prinsip dan prosedur Statistika. Gramedia. Jakarta.

Tamime, A.Y. and Robinson, R.K., 1989. Yogurt Science and Technology. Pergamon Press. Oxford. England. pp. 365 -373.

Webb, B. H., Johnson, A. H. and Alford, J. A., 1983. Fundamentals of Dairy Chemestry. 2nd. Ed. West Port Avi Publishing Company.

Yantiyati, W., 1997. Bakteri Asam Laktat dan Kesehatan Manusia. Warta Biotek. Puslitbang Bioteknologi. LIPI.. Toxicol. 13: 17-21.




DOI: https://doi.org/10.17969/agripet.v8i1.604

Refbacks

  • There are currently no refbacks.


Copyright (c)




Creative Commons LicenseISSN: 1411-4623E-ISSN: 2460-4534
Copyright© 2000-2020 | ISSN: 1411-4623 | EISSN: 2460-4534 
Jurnal Agripet is licensed under a Creative Commons Attribution 4.0 International License.

 

Published by: 
Animal Husbandry DepartmentThe Faculty of Agriculture, Syiah Kuala University 
associated with Animal Scientist's Society of Indonesia (HILPI)
Jl. Tgk. Hasan Krueng Kalee No. 3, Kopelma Darussalam,
Banda Aceh, 23111, Indonesia.
Phone: +62-81383736633
Email: samadi177@unsyiah.ac.id & info.agripet@gmail.com


Online Submissions & Guidelines Editorial Policies | Contact Statistics Indexing | Citations