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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Format: | Article |
Language: | English |
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Animal Husbandry Department, The Faculty of Agriculture, Syiah Kuala University
2013-10-01
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Series: | Jurnal Agripet |
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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. |
first_indexed | 2024-03-11T23:41:02Z |
format | Article |
id | doaj.art-8ea13e7797aa4faf952c11da0e2876b0 |
institution | Directory Open Access Journal |
issn | 1411-4623 2460-4534 |
language | English |
last_indexed | 2024-03-11T23:41:02Z |
publishDate | 2013-10-01 |
publisher | Animal Husbandry Department, The Faculty of Agriculture, Syiah Kuala University |
record_format | Article |
series | Jurnal Agripet |
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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