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 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 (P<0.01) 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 (P<0.01) showed from pH value and an interaction between both factors was presented. In addition there was significant difference (P<0.05) 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.
Bozanic, R and Tratnick L. 2001. Quality of Cow’s and Goat’s fermented bifido milk during storage. Food technol. Biotechnol. 39 (2) : 109 – 114.
Daeschel, A.H., 1992. Biopreservativea of Animal Origin. CRC, Bocaraton-Florida
Frazier and Westhoff 1978. Food Mikrobiologi 3rd Ed. Tata Mc Graw Hill Publishing Company Ltd, New York.
Ha, M.Y., Kim, S.W., Lee, Y.W., Kim, M.Y., and Kim, S.J. 2003. Kinetic analysis of growth and lactic axcid production in pH control batch cultures of lactobacillus casei KH- 1 using yeast extract/corn steep liquor/glucose medium. Journal Biosience and Bioengenering. Vol. 96. p. 134-140.
Margawani, K.R. 1995. Lactobacillus casei galur Shirota (Bakteri Yakult). Peranannya dalam kesehatan manusia. Bul,. Teknik dan Industri Pangan. Vol no. 2. Hal 93-99.
Salminen, S., Von Wright, A. 1993. Lactic Acid Bacteria. Marcell Dekker Inc., New York.
Standar Nasional Indonesia. No. 01-2981-1992. Yogurt. Pusat Standarisasi Industri. Departemen Perindustrian dan Perdagangan. Jakarta.
Stell, R.G, dan Torrie, J.H. 1993. Prinsip dan prosedur Statistika, Suatu pendekatan Biometrik. PT. Gramedia. Jakarta.
Surono, I.S. 2004. Probiotik, Susu Fermentasi dan Kesehatan, YAPMMI. Jakarta.
Tamimie, A.Y. and Robinson, R.K. 1989. Yogurt Science and Technologi. Pergamos Press.
Titiek, F.D. 1997. Bakteri asam laktat dan manfaatnya sebagai pengawet makanan. Jurnal Litbang Pertanian. XVI : 19 – 20.
- There are currently no refbacks.
Copyright © 2012-2014 Jurnal Agripet Jurusan Peternakan
Fakultas Pertanian Universitas Syiah Kuala.