Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda

Analyze of acidity and amount of lactic acid bacteria of yogurt made from different milk types and lactobacillus casei percentage ABSTRACT. The objective of this experiment is to determine the effect of milk types and percentages of Lactobacillus casei as a starter to the amount of Lactic Acid Bact...

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Main Authors: Yusdar Zakaria, Yurliasni Yurliasni, Mira Delima, Ely Diana
Format: Article
Language:English
Published: Animal Husbandry Department, The Faculty of Agriculture, Syiah Kuala University 2013-10-01
Series:Jurnal Agripet
Subjects:
Online Access:https://jurnal.usk.ac.id/agripet/article/view/817
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author Yusdar Zakaria
Yurliasni Yurliasni
Mira Delima
Ely Diana
author_facet Yusdar Zakaria
Yurliasni Yurliasni
Mira Delima
Ely Diana
author_sort Yusdar Zakaria
collection DOAJ
description Analyze of acidity and amount of lactic acid bacteria of yogurt made from different milk types and lactobacillus casei percentage ABSTRACT. The objective of this experiment is to determine the effect of milk types and percentages of Lactobacillus casei as a starter to the amount of Lactic Acid Bacteria in yogurt and its pH value and Lactic Acid value.  Factorial Completely Randomized Design with two factors and three replications was applied.  The A factor was the milk types that were a1 = Powder Milk, a2 = Fresh Milk and a3 = UHT milk.  The B factor was the percentages of Lactobacillus casei  (b1 = 5% and b2 = 10%).  Parameters observed were the level of lactic acid, the pH value of yogurt and the amount of lactic acid bacteria.  The result showed  significantly difference (P0.01) from the use of milk types and Lactobacillus casei percentages on the lactic acid level, and there are no interaction between factors.  There was also significant different (P0.01) showed from pH value and an interaction between both factors was presented.  In addition there was significant difference (P0.05) showed by the amount of lactic acid bacteria, and an interaction between both factors was also existed.  The research concluded that the higher the percentage of starter, the higher the level of lactic acid and the amount of lactic acid bacteria of yogurt that made from all milk types.  On the contrary, the higher the percentage of starter, the lower the pH value of yogurt.
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spelling doaj.art-8ea13e7797aa4faf952c11da0e2876b02023-09-19T15:24:04ZengAnimal Husbandry Department, The Faculty of Agriculture, Syiah Kuala UniversityJurnal Agripet1411-46232460-45342013-10-01132313510.17969/agripet.v13i2.817793Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang BerbedaYusdar Zakaria0Yurliasni Yurliasni1Mira Delima2Ely Diana3Jurusan Peternakan, Fakultas Pertanian, Universitas Syiah KualaJurusan Peternakan, Fakultas Pertanian, Universitas Syiah KualaJurusan Peternakan, Fakultas Pertanian, Universitas Syiah KualaJurusan Peternakan, Fakultas Pertanian, Universitas Syiah KualaAnalyze of acidity and amount of lactic acid bacteria of yogurt made from different milk types and lactobacillus casei percentage ABSTRACT. The objective of this experiment is to determine the effect of milk types and percentages of Lactobacillus casei as a starter to the amount of Lactic Acid Bacteria in yogurt and its pH value and Lactic Acid value.  Factorial Completely Randomized Design with two factors and three replications was applied.  The A factor was the milk types that were a1 = Powder Milk, a2 = Fresh Milk and a3 = UHT milk.  The B factor was the percentages of Lactobacillus casei  (b1 = 5% and b2 = 10%).  Parameters observed were the level of lactic acid, the pH value of yogurt and the amount of lactic acid bacteria.  The result showed  significantly difference (P0.01) from the use of milk types and Lactobacillus casei percentages on the lactic acid level, and there are no interaction between factors.  There was also significant different (P0.01) showed from pH value and an interaction between both factors was presented.  In addition there was significant difference (P0.05) showed by the amount of lactic acid bacteria, and an interaction between both factors was also existed.  The research concluded that the higher the percentage of starter, the higher the level of lactic acid and the amount of lactic acid bacteria of yogurt that made from all milk types.  On the contrary, the higher the percentage of starter, the lower the pH value of yogurt.https://jurnal.usk.ac.id/agripet/article/view/817aciditylactid acid bacteriamilkyogurt
spellingShingle Yusdar Zakaria
Yurliasni Yurliasni
Mira Delima
Ely Diana
Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda
Jurnal Agripet
acidity
lactid acid bacteria
milk
yogurt
title Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda
title_full Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda
title_fullStr Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda
title_full_unstemmed Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda
title_short Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda
title_sort analisa keasaman dan total bakteri asam laktat yogurt akibat bahan baku dan persentase lactobacillus casei yang berbeda
topic acidity
lactid acid bacteria
milk
yogurt
url https://jurnal.usk.ac.id/agripet/article/view/817
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