Paadana, Argadewi Sukma and , Dodik Lutfianto, S.Pd., M.Si (2021) Total Bakteri Asam Laktat, Viskositas, Dan Daya Terima Pada Yoghurt Dengan Penambahan Filtrat Ubi Jalar Ungu. Skripsi thesis, Universitas Muhammadiyah Surakarta.
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Abstract
Yogurt is one of the dairy products with a fermentation process that has a sour taste. The fermentation process of yogurt needs the help of lactic acid bacteria. Lactobacillus bulgaricus and Streptococcus thermophilus are lactic acid bacteria that are often used in the yogurt making. Lactic acid bacteria in its growth requires a source of carbohydrates that can be obtained from purple sweet potato starch. The study aimed to find out the total lactic acid bacteria, viscosity, and the receiving test product of yogurt with the addition of varying purple sweet potato filtrate. The research design was a completely randomized design (CRD) with 4 additional treatments of purple sweet potato filtrate; 0%, 6%, 8%, and 10%. Total LAB test, viscosity was analyzed using One Way Annova and continued with Duncan test, while acceptability test was analyzed using Krusikal Wallis and continued with Mann-Whitney test. The highest total LAB was obtained from yogurt with the addition of 10% purple sweet potato filtrate, which was 6.452 logCFU/ml. The highest LAB viscosity value was obtained from yogurt with the addition of 10% purple sweet potato filtrate, which was 150.5 cP. Yogurt with the addition of purple sweet potato filtrate are the most preferred by panelists, namely the addition of 6% sweet potato filtrate (aroma and taste of yogurt). There was an effect on the addition of purple sweet potato filtrate which varied on the total lactic acid bacteria, color, and taste of yogurt, but there was no effect on the viscosity, aroma, and texture of yogurt.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | yoghurt, ubi jalar ungu, bakteri asam laktat, viskositas, daya terima. |
| Subjects: | R Medicine > R Medicine (General) R Medicine > RN Nutrition |
| Divisions: | Fakultas Ilmu Kesehatan > Gizi |
| Depositing User: | ARGADEWI SUKMA PRADANA |
| Date Deposited: | 18 Oct 2021 04:53 |
| Last Modified: | 02 Sep 2022 01:42 |
| URI: | http://eprints.ums.ac.id/id/eprint/94870 |
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