Pengaruh Konsentrasi Tepung Suweg Terhadap Kadar Lemak dan Total Bakteri Asam Laktat Yoghurt

Aulia, Asha and -, Eni Purwani, S.Si., M.Si (2018) Pengaruh Konsentrasi Tepung Suweg Terhadap Kadar Lemak dan Total Bakteri Asam Laktat Yoghurt. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

ASHA AULIA. J310140106 THE INFLUENCE OF SUWEG FLOUR CONCENTRATION ON THE FAT CONTENT AND YOGURT TOTAL OF ACID LACTAT BACTERIA Backgound : Yogurt is a fermented beverage from milk by using Streptococcus thermophilus and Lactobacillus bulgaricus bacteria in the process of making it, so we can get a distinctive smell, taste, and acidity. The addition of suweg flour concentration in yogurt is expected to support the use of suweg tuber flour as a food additive. The less of fat and glycemic index content also high fiber content can control cholesterol and sugar levels in the blood. Objective : The purpose of this study is to determine the effect of suweg flour concentration on fat content and the total of yogurt’s lactic acid bacteria. Reseach Methods : This research was conducted by adding concentrations 0%, 2%, 4%, and 6% of suweg flour into milk which was then fermented into yogurt. Then the fat content and total bacteria from lactate (BAL) was seen by using weighing samples and colony counters, and while the statistical analysis was conducted by using Kruskall Wallis test. Results : The result of this research shows no significant effect on fat content and total yogurt’s lactic acid bacteria which is added by different suweg flour concentration. The highest average fat content of suweg yogurt was found in the addition of suweg flour as much as 6% is 0.875%, and the lowest as much as 0% is 0.250%. The highest total number of lactic acid bacteria was found in the addition of suweg flour as much as 6%, is 3.9 × CFU / ml and the lowest was 4% is 1.6 × CFU / ml.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	concentration, fat content, lactic acid bacteria, suweg flour yogurt Literature : 39 (1992-2017)
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	ASHA AULIA
Date Deposited:	07 Nov 2018 02:29
Last Modified:	03 Sep 2022 04:31
URI:	http://eprints.ums.ac.id/id/eprint/68305

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