Sifat Kimia, Mikrobiologi dan Organoleptik Yogurt yang Menggunakan Persentase Lactobacillus casei dan Kadar Gula yang Berbeda
ABSTRACT: The objective of
this study is to know quality of yogurt with variant of percentage
Lactobacillus casei and sugar level. The parameter of this study were the crude
protein applying the Kjeldhal method, the crude fat applying the Gerber method,
the sum of amount of alive of micro-organism applying the plate count method
and the organoleptic applying the square of. The result of this study showed
that the different of sugar level is significant (P<0.05) on crude protein
and crude fat, however the different of percentage L casei not significant (P
> 0,05) on all parameter. The interaction is only found between two factors
on crude fat. The highest of the rate amount of alive microorganism, crude
protein and acetic acid are found in yogurt using 10% L. casei and 15% sugar
level. From organoleptic test, it’s found that yogurt using 10% L. casei and
15% sugar level is the most prevered kind of yogurt.
Keywords: Yogurt; Sugar; L.
Casei
Penulis: Yusdar Zakaria
Kode Jurnal: jppeternakandd080037
