Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda
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.
Keywords: acidity; lactid acid
bacteria; milk; yogurt
Penulis: Yusdar Zakaria,
Yurliasni Yurliasni, Mira Delima, Ely Diana
Kode Jurnal: jppeternakandd130026
