Pengaruh Lama Penyimpanan Pada Suhu Dingin Terhadap Nilai Ph, Total Asam Dan Jumlah Bakteri Asam Laktat Yoghurt Tepung Suweg (Amorphallus Campanulatus)

wirawati, indah and , Eni Purwani, S.Si., M.Si (2019) Pengaruh Lama Penyimpanan Pada Suhu Dingin Terhadap Nilai Ph, Total Asam Dan Jumlah Bakteri Asam Laktat Yoghurt Tepung Suweg (Amorphallus Campanulatus). Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Yogurt is a product derived from milk that has been fermented with the use of Streptococcus thermophilus and Lactobacillus bulgaricus bacteria, through the stages of the pasterization process with or without the addition of other food ingredients or permitted. The purpose of storage in this study is to determine the effect of storage time on cold temperatures on the pH value, total acid and the total amount of lactic acid bacteria yogurt flour suweg. Type of experimental research. Yogurt added by suweg flour as much as 6% and stored at cold temperatures with a storage time of 0, 7, 14, and 21 days. Data were analyzed using Kruskal Wallis. The results showed that there was no effect between the pH value, the total acid level and the amount of lactic acid bacteria yogurt suweg flour stored at cold temperatures. The highest pH value is at 0 day storage of 4.19 and the lowest is at 14th day storage of 4.12. The highest total acid level is at the 21st day storage of 0.6% and the lowest is at the 0th day storage of 0.52%. The average levels of the total yogurt lactic acid bacteria suweg flour with storage time on total lactic acid bacteria in flour suweg yogurt from 0-14 days tend to be stable ie 4.5 x 107 - 3.3 x 107, but on day 21 experienced decrease is 3.3 x 105.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: Storage duration, pH, total acid level, total amount of lactic acid bacteria, suweg flour yogurt.
Subjects: R Medicine > R Medicine (General)
Divisions: Fakultas Ilmu Kesehatan > Gizi
Depositing User: INDAH WIRAWATI
Date Deposited: 16 Feb 2019 07:21
Last Modified: 16 Feb 2019 07:23
URI: http://eprints.ums.ac.id/id/eprint/71604

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