Sifat Kimia, Mikrobiologi dan Organoleptik Yogurt yang Menggunakan Persentase Lactobacillus casei dan Kadar Gula yang Berbeda
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...
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| Format: | Article |
| Language: | English |
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Animal Husbandry Department, The Faculty of Agriculture, Syiah Kuala University
2008-04-01
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| Series: | Jurnal Agripet |
| Subjects: | |
| Online Access: | https://jurnal.usk.ac.id/agripet/article/view/604 |
| _version_ | 1797681190169214976 |
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| author | Yusdar Zakaria |
| author_facet | Yusdar Zakaria |
| author_sort | Yusdar Zakaria |
| collection | DOAJ |
| description | 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 (P0.05) 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. |
| first_indexed | 2024-03-11T23:41:15Z |
| format | Article |
| id | doaj.art-c1f788180b0f41e4860b9dc8edc7894d |
| institution | Directory Open Access Journal |
| issn | 1411-4623 2460-4534 |
| language | English |
| last_indexed | 2024-03-11T23:41:15Z |
| publishDate | 2008-04-01 |
| publisher | Animal Husbandry Department, The Faculty of Agriculture, Syiah Kuala University |
| record_format | Article |
| series | Jurnal Agripet |
| spelling | doaj.art-c1f788180b0f41e4860b9dc8edc7894d2023-09-19T15:24:02ZengAnimal Husbandry Department, The Faculty of Agriculture, Syiah Kuala UniversityJurnal Agripet1411-46232460-45342008-04-0181212410.17969/agripet.v8i1.604594Sifat Kimia, Mikrobiologi dan Organoleptik Yogurt yang Menggunakan Persentase Lactobacillus casei dan Kadar Gula yang BerbedaYusdar Zakaria0Jurusan Peternakan, Fakultas Pertanian, Universitas Syiah KualaChemical, 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 (P0.05) 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.https://jurnal.usk.ac.id/agripet/article/view/604yogurtsugarl. casei |
| spellingShingle | Yusdar Zakaria Sifat Kimia, Mikrobiologi dan Organoleptik Yogurt yang Menggunakan Persentase Lactobacillus casei dan Kadar Gula yang Berbeda Jurnal Agripet yogurt sugar l. casei |
| title | Sifat Kimia, Mikrobiologi dan Organoleptik Yogurt yang Menggunakan Persentase Lactobacillus casei dan Kadar Gula yang Berbeda |
| title_full | Sifat Kimia, Mikrobiologi dan Organoleptik Yogurt yang Menggunakan Persentase Lactobacillus casei dan Kadar Gula yang Berbeda |
| title_fullStr | Sifat Kimia, Mikrobiologi dan Organoleptik Yogurt yang Menggunakan Persentase Lactobacillus casei dan Kadar Gula yang Berbeda |
| title_full_unstemmed | Sifat Kimia, Mikrobiologi dan Organoleptik Yogurt yang Menggunakan Persentase Lactobacillus casei dan Kadar Gula yang Berbeda |
| title_short | Sifat Kimia, Mikrobiologi dan Organoleptik Yogurt yang Menggunakan Persentase Lactobacillus casei dan Kadar Gula yang Berbeda |
| title_sort | sifat kimia mikrobiologi dan organoleptik yogurt yang menggunakan persentase lactobacillus casei dan kadar gula yang berbeda |
| topic | yogurt sugar l. casei |
| url | https://jurnal.usk.ac.id/agripet/article/view/604 |
| work_keys_str_mv | AT yusdarzakaria sifatkimiamikrobiologidanorganoleptikyogurtyangmenggunakanpersentaselactobacilluscaseidankadargulayangberbeda |