PENGARUH LAMA INKUBASI TERHADAP TOTAL BAKTERIDAN SENSORIS SUSU KUDA, KAMBING, DAN SAPI FERMENTASI DENGAN BAKTERI Bifidobacterium longum
This research aims to determine the effect of different time of incubation and different milk on the growth of bacteria and sensory milk fermented with starter bacteria Bifidobacterium longum. Milk is used as a medium to grow bacteria are dairy cows, goats and mare�s milk, whereas incubation at th...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| _version_ | 1797034460141584384 |
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| author | , WIDITYA TRI NUGRAHA , Prof. Dr. Ir. Tridjoko Wisnu Murti, DEA |
| author_facet | , WIDITYA TRI NUGRAHA , Prof. Dr. Ir. Tridjoko Wisnu Murti, DEA |
| author_sort | , WIDITYA TRI NUGRAHA |
| collection | UGM |
| description | This research aims to determine the effect of different time of
incubation and different milk on the growth of bacteria and sensory milk
fermented with starter bacteria Bifidobacterium longum. Milk is used as a
medium to grow bacteria are dairy cows, goats and mare�s milk, whereas
incubation at the 0, 3, 6 and 9 hours. Variables was observed include
acidity, pH, protein, the number of bacteria. The sensory testing performed
while in fermented milk treatment to 9 hours of incubation. Number of
starter bacteria to be added as much as 10% v/v at each milk. Data of
acidity, pH, protein and the number of bacteria calculated using a Factorial
Completely Randomized design, while the sensory test data with Kindependent
Kruskal Wallis test. The results showed differences in the
type of milk and the effect of incubation at significantly (P<0.05) on acidity,
pH and the amount of growth, but the effect was not significant (P>0.05) of
the protein in the difference h of incubation. Interaction between the
different types of milk as fermentation media and incubation at significantly
(P<0.05) against acidity and pH, but the was not significant (P>0.05) of the
protein and the amount of bacterial growth. Final pH value of the milk
cows, goats and horses in a row (5.03. 5.74, 3.91) with the acidity values
(0.37, 0.34, 0.36%), protein (26.5, 67.56, 42.82 mg/ml) and the number of
bacteria (37.108, 44.108, 62.108 cell/ml). The resulting taste at all 9 shows
that the majority of respondents expressed a bitter taste preference for
lower levels of milk fermented with starter bacteria Bifidobacterium
longum. Conclusions of the study indicate that differences in the type of
milk and the long incubation effect on bacterial growth and sensory of
fermented milk. |
| first_indexed | 2024-03-13T23:12:04Z |
| format | Thesis |
| id | oai:generic.eprints.org:125886 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:12:04Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1258862016-03-04T08:44:20Z https://repository.ugm.ac.id/125886/ PENGARUH LAMA INKUBASI TERHADAP TOTAL BAKTERIDAN SENSORIS SUSU KUDA, KAMBING, DAN SAPI FERMENTASI DENGAN BAKTERI Bifidobacterium longum , WIDITYA TRI NUGRAHA , Prof. Dr. Ir. Tridjoko Wisnu Murti, DEA ETD This research aims to determine the effect of different time of incubation and different milk on the growth of bacteria and sensory milk fermented with starter bacteria Bifidobacterium longum. Milk is used as a medium to grow bacteria are dairy cows, goats and mare�s milk, whereas incubation at the 0, 3, 6 and 9 hours. Variables was observed include acidity, pH, protein, the number of bacteria. The sensory testing performed while in fermented milk treatment to 9 hours of incubation. Number of starter bacteria to be added as much as 10% v/v at each milk. Data of acidity, pH, protein and the number of bacteria calculated using a Factorial Completely Randomized design, while the sensory test data with Kindependent Kruskal Wallis test. The results showed differences in the type of milk and the effect of incubation at significantly (P<0.05) on acidity, pH and the amount of growth, but the effect was not significant (P>0.05) of the protein in the difference h of incubation. Interaction between the different types of milk as fermentation media and incubation at significantly (P<0.05) against acidity and pH, but the was not significant (P>0.05) of the protein and the amount of bacterial growth. Final pH value of the milk cows, goats and horses in a row (5.03. 5.74, 3.91) with the acidity values (0.37, 0.34, 0.36%), protein (26.5, 67.56, 42.82 mg/ml) and the number of bacteria (37.108, 44.108, 62.108 cell/ml). The resulting taste at all 9 shows that the majority of respondents expressed a bitter taste preference for lower levels of milk fermented with starter bacteria Bifidobacterium longum. Conclusions of the study indicate that differences in the type of milk and the long incubation effect on bacterial growth and sensory of fermented milk. [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , WIDITYA TRI NUGRAHA and , Prof. Dr. Ir. Tridjoko Wisnu Murti, DEA (2013) PENGARUH LAMA INKUBASI TERHADAP TOTAL BAKTERIDAN SENSORIS SUSU KUDA, KAMBING, DAN SAPI FERMENTASI DENGAN BAKTERI Bifidobacterium longum. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=66067 |
| spellingShingle | ETD , WIDITYA TRI NUGRAHA , Prof. Dr. Ir. Tridjoko Wisnu Murti, DEA PENGARUH LAMA INKUBASI TERHADAP TOTAL BAKTERIDAN SENSORIS SUSU KUDA, KAMBING, DAN SAPI FERMENTASI DENGAN BAKTERI Bifidobacterium longum |
| title | PENGARUH LAMA INKUBASI TERHADAP TOTAL BAKTERIDAN SENSORIS SUSU KUDA, KAMBING, DAN SAPI FERMENTASI DENGAN BAKTERI Bifidobacterium longum |
| title_full | PENGARUH LAMA INKUBASI TERHADAP TOTAL BAKTERIDAN SENSORIS SUSU KUDA, KAMBING, DAN SAPI FERMENTASI DENGAN BAKTERI Bifidobacterium longum |
| title_fullStr | PENGARUH LAMA INKUBASI TERHADAP TOTAL BAKTERIDAN SENSORIS SUSU KUDA, KAMBING, DAN SAPI FERMENTASI DENGAN BAKTERI Bifidobacterium longum |
| title_full_unstemmed | PENGARUH LAMA INKUBASI TERHADAP TOTAL BAKTERIDAN SENSORIS SUSU KUDA, KAMBING, DAN SAPI FERMENTASI DENGAN BAKTERI Bifidobacterium longum |
| title_short | PENGARUH LAMA INKUBASI TERHADAP TOTAL BAKTERIDAN SENSORIS SUSU KUDA, KAMBING, DAN SAPI FERMENTASI DENGAN BAKTERI Bifidobacterium longum |
| title_sort | pengaruh lama inkubasi terhadap total bakteridan sensoris susu kuda kambing dan sapi fermentasi dengan bakteri bifidobacterium longum |
| topic | ETD |
| work_keys_str_mv | AT widityatrinugraha pengaruhlamainkubasiterhadaptotalbakteridansensorissusukudakambingdansapifermentasidenganbakteribifidobacteriumlongum AT profdrirtridjokowisnumurtidea pengaruhlamainkubasiterhadaptotalbakteridansensorissusukudakambingdansapifermentasidenganbakteribifidobacteriumlongum |