PENGARUH VARIASI WAKTU FERMENTASI TERHADAP KADAR LAKTOSA, LEMAK, pH DAN KEASAMAN PADA SUSU SAPI YANG DIFERMENTASI MENJADI YOGURT
Abstrak: Yogurt is a
fermentation milk product with bacteria Streptococcus thermophillus and
Lactobacillus bulgariccus which has been commonly used in the process of making
yogurt. The purpose of this study was to determine the effect of fermentation
on the levels of lactose, fat, pH, acidity in yogurt. Determination of lactose
in volumetric according Gohr, fat content carried by the Gerber method, using a
pH meter pH and acidity values using titration.
Penulis: Yeni Agustina, Rudi
Kartika, Aman S Panggabean
Kode Jurnal: jpkimiadd150416
