PENGARUH LAMA PENYIMPANAN SELAMA DISTRIBUSI DAN PEMASARAN TERHADAP VIABILITAS BAKTERI ASAM LAKTAT DAN TINGKAT KEASAMAN PADA YOGURT MURBEI HITAM (Morus nigra L.)
Abstract: Yoghurt is the
product from coagulation of milk that is produced from fermentation process of
lactic acid bacteria (LAB), Lactobacillus bulgaricus (LB) and Streptococcus
thermophilus (ST). Usually during storage and distribution, the viability of LB
and ST decrease. Marketing and distribution method which is done by small scale
industry is using combination storage on coolbox with 15oC-20oC during 10 hours
and followed by storage on refrigerator with 5oC during 14 hours. The purpose
of the research observe the effect of storage time on such condition. The research
purposed to observe the effect of storage time during distribution and
marketing on the viability of Lactic Acid Bacteria (ST and LB) and acidity
levels in black mulberry yogurt. The research based on RBD (Randomized Block
Design) single factor: the long of storage during distribution and marketing
(1; 5; 9; 13; 17 and 21 days) with 4 replications. The parameters observed were
pH, total acid and viability LAB (ST and LB). The data obtained were analyzed
statistically with Analysis of Variance (ANOVA) and Duncan Multiple Range Test
(DMRT) (α = 0.05). The long of storage during distribution and marketing gave
significant affect on the viability of lactic acid bacteria and the acidity of
the black mulberry yogurt. The longer of storage time, the lower LAB viability
and pH, but higher total acid. The value of black mulberry yoghurt ALT LAB
after 21 days of storage 9.1484 log cfu / ml with a pH value of yogurt 3.814,
acidity Soxhlet Henkel 95.03 oSH and total of lactic 2.14%. Black mulberry
yogurt during 13 days of storage and distribution is qualified to SNI with
9.5148 ALT log cfu/mL and a total of lactid acid 1.97%.
Penulis: Hana Meliana Oktavia,
Netty Kusumawati, Indah Kuswardhani
Kode Jurnal: jppertaniandd151016
