KARAKTERISTIK YOGURT YANG TERBUAT DARI BERBAGAI JENIS SUSU DENGAN PENAMBAHAN KULTUR CAMPURAN Lactobacillus bulgaricus DAN Streptococcus thermophillus
ABSTRACT-Yoghurt is one of fermented milk product with the addition of lactic acid microbes such as Lactobacillus bulgaricus and Streptococcus thermophillus. The aim of this experiment is determining the characteristics of yogurt made from five different dairy ingredients, each of them are added wit...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Fakultas Keguruan dan Ilmu Pendidikan Universitas Sebelas Maret
2013-08-01
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| Series: | Bioedukasi: Jurnal Pendidikan Biologi |
| Subjects: | |
| Online Access: | https://jurnal.uns.ac.id/bioedukasi/article/view/2644 |
| _version_ | 1797648262399787008 |
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| author | Umi Fatmawati Faisal I. Prasetyo Mega Supia T.A Ardiyanti Nur Utami |
| author_facet | Umi Fatmawati Faisal I. Prasetyo Mega Supia T.A Ardiyanti Nur Utami |
| author_sort | Umi Fatmawati |
| collection | DOAJ |
| description | ABSTRACT-Yoghurt is one of fermented milk product with the addition of lactic acid microbes such as Lactobacillus bulgaricus and Streptococcus
thermophillus. The aim of this experiment is determining the characteristics of yogurt made from five different dairy ingredients, each of them are added with a mixture of bacteria Lactobacillus bulgaricus and Streptococcus
thermophillus. The dairy ingredients used are: fresh cow's milk, skim milk, UHT milk, soy bean milk, and goat's milk. Starter was given with mixing two species of lactic acid bacteria with the ratio 1:1 and the provision of starter concentration is 5% (v / v). The parameters’ have been observed for lactic acid levels, pH and total number of microbes carried out during 14 days of storage. To examine the effect of different kinds of milk and storage time toward the changes in lactic acid level, pH and total number of microbes, we analyzed with ANAVA by two factorial test and if there are any significant effect, it followed by DMRT test. The results obtained from yogurt product quality were yoghurt made from UHT milk was the best quality because it has the lowest average pH of 4,67, the highest lactic acid content of 1,2 % and most stable total microbial 3,05 x108 cells / ml during the preservation time. |
| first_indexed | 2024-03-11T15:28:36Z |
| format | Article |
| id | doaj.art-e8c4eee573d94d11a98b0cde32503eba |
| institution | Directory Open Access Journal |
| issn | 1693-265X 2549-0605 |
| language | English |
| last_indexed | 2024-03-11T15:28:36Z |
| publishDate | 2013-08-01 |
| publisher | Fakultas Keguruan dan Ilmu Pendidikan Universitas Sebelas Maret |
| record_format | Article |
| series | Bioedukasi: Jurnal Pendidikan Biologi |
| spelling | doaj.art-e8c4eee573d94d11a98b0cde32503eba2023-10-27T09:42:16ZengFakultas Keguruan dan Ilmu Pendidikan Universitas Sebelas MaretBioedukasi: Jurnal Pendidikan Biologi1693-265X2549-06052013-08-01621910.20961/bioedukasi-uns.v6i2.26442018KARAKTERISTIK YOGURT YANG TERBUAT DARI BERBAGAI JENIS SUSU DENGAN PENAMBAHAN KULTUR CAMPURAN Lactobacillus bulgaricus DAN Streptococcus thermophillusUmi Fatmawati0Faisal I. Prasetyo1Mega Supia T.A2Ardiyanti Nur Utami3Program Studi Pendidikan Biologi FKIP Universitas Sebelas Maret Surakarta Jl. Ir. Sutami No.36A Kentingan SurakartaProgram Studi Pendidikan Biologi FKIP Universitas Sebelas Maret Surakarta Jl. Ir. Sutami No.36A Kentingan SurakartaProgram Studi Pendidikan Biologi FKIP Universitas Sebelas Maret Surakarta Jl. Ir. Sutami No.36A Kentingan SurakartaProgram Studi Pendidikan Biologi FKIP Universitas Sebelas Maret Surakarta Jl. Ir. Sutami No.36A Kentingan SurakartaABSTRACT-Yoghurt is one of fermented milk product with the addition of lactic acid microbes such as Lactobacillus bulgaricus and Streptococcus thermophillus. The aim of this experiment is determining the characteristics of yogurt made from five different dairy ingredients, each of them are added with a mixture of bacteria Lactobacillus bulgaricus and Streptococcus thermophillus. The dairy ingredients used are: fresh cow's milk, skim milk, UHT milk, soy bean milk, and goat's milk. Starter was given with mixing two species of lactic acid bacteria with the ratio 1:1 and the provision of starter concentration is 5% (v / v). The parameters’ have been observed for lactic acid levels, pH and total number of microbes carried out during 14 days of storage. To examine the effect of different kinds of milk and storage time toward the changes in lactic acid level, pH and total number of microbes, we analyzed with ANAVA by two factorial test and if there are any significant effect, it followed by DMRT test. The results obtained from yogurt product quality were yoghurt made from UHT milk was the best quality because it has the lowest average pH of 4,67, the highest lactic acid content of 1,2 % and most stable total microbial 3,05 x108 cells / ml during the preservation time.https://jurnal.uns.ac.id/bioedukasi/article/view/2644lactobacillusstreptococcusmilkyogurtlactid acid |
| spellingShingle | Umi Fatmawati Faisal I. Prasetyo Mega Supia T.A Ardiyanti Nur Utami KARAKTERISTIK YOGURT YANG TERBUAT DARI BERBAGAI JENIS SUSU DENGAN PENAMBAHAN KULTUR CAMPURAN Lactobacillus bulgaricus DAN Streptococcus thermophillus Bioedukasi: Jurnal Pendidikan Biologi lactobacillus streptococcus milk yogurt lactid acid |
| title | KARAKTERISTIK YOGURT YANG TERBUAT DARI BERBAGAI JENIS SUSU DENGAN PENAMBAHAN KULTUR CAMPURAN Lactobacillus bulgaricus DAN Streptococcus thermophillus |
| title_full | KARAKTERISTIK YOGURT YANG TERBUAT DARI BERBAGAI JENIS SUSU DENGAN PENAMBAHAN KULTUR CAMPURAN Lactobacillus bulgaricus DAN Streptococcus thermophillus |
| title_fullStr | KARAKTERISTIK YOGURT YANG TERBUAT DARI BERBAGAI JENIS SUSU DENGAN PENAMBAHAN KULTUR CAMPURAN Lactobacillus bulgaricus DAN Streptococcus thermophillus |
| title_full_unstemmed | KARAKTERISTIK YOGURT YANG TERBUAT DARI BERBAGAI JENIS SUSU DENGAN PENAMBAHAN KULTUR CAMPURAN Lactobacillus bulgaricus DAN Streptococcus thermophillus |
| title_short | KARAKTERISTIK YOGURT YANG TERBUAT DARI BERBAGAI JENIS SUSU DENGAN PENAMBAHAN KULTUR CAMPURAN Lactobacillus bulgaricus DAN Streptococcus thermophillus |
| title_sort | karakteristik yogurt yang terbuat dari berbagai jenis susu dengan penambahan kultur campuran lactobacillus bulgaricus dan streptococcus thermophillus |
| topic | lactobacillus streptococcus milk yogurt lactid acid |
| url | https://jurnal.uns.ac.id/bioedukasi/article/view/2644 |
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