MAHENDRA, RANGGA (2018) PENGARUH JENIS SUSU NABATI DAN KONSENTRASI STARTER TERHADAP PERTUMBUHAN BAKTERI ASAM LAKTAT (Lactobacillus bulgaricus) DAN BEBERAPA KOMPONEN MUTU YOGHURT. S1 thesis, Universitas Mataram.
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Abstract
This study aims to determine the effect of types of vegetable milk and starter concentration on the growth of lactic acid bacteria (lactobacillus bulgaricus) and some quality yoghurt. The design used was Completely Randomized Design (CRD) with 2 factors and it was repeated 3 times. First factors (types of milk) were soy milk and green bean milk. and the second factors (Lactobacillus bulgaricus starter concentration), was 1%, 3% and 5%. The observed parameters were Lactic Acid Bacteria (LAB) growth test (Lactobacillus bulgaricus), protein content, total lactic acid, viscosity and organoleptic test of color, flavor and aroma (hedonic test and scoring). Data was analyzed using Co-Stat software with 5% significance differences. The treatments that were significantly different was then analyzed using Honestly Significance Difference (HSD). The results showed the type of vegetable milk were significantly different on total protein, viscosity and organoleptic test of color, flavor and aroma (hedonic test and scoring), but they were not significantly different on LAB growth (Lactobacillus bulgaricus) and total lactic acid. The treatment of starter concentration of Lactobacillus bulgaricus were significantly different on the growth of LAB (Lactobacillus bulgaricus), total protein, total lactic acid, viscosity, flavor and aromatic organoleptic test (hedonic test and scoring), but they were significantly different on color organoleptic test (hedonic test and scoring). Making of vegetable milk yoghurt with soy milk and use of starter concentration of Lactobacillus bulgaricus 3% gave the best result which can produce LAB growth of 6.5 x CFU/gram; total protein 3.06%; total lactic acid 0.58%; viscosity 11722.2 cp, and organoleptic parameters (taste, color and odor) were preferred by panelists.
| Item Type: | Thesis (S1) |
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| Keywords (Kata Kunci): | Fermentasi, Lactobacillus bulgaricus, Mutu, Susu Nabati. |
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Matematika dan ilmu Pengetahuan Alam |
| Depositing User: | Saprudin Saprudin |
| Date Deposited: | 20 Jul 2018 02:32 |
| Last Modified: | 20 Jul 2018 02:32 |
| URI: | http://eprints.unram.ac.id/id/eprint/6203 |
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