Pengaruh Lama Penyimpanan Yogurt Susu Kambing Dengan Penambahan Bakteri Streptococcus Thermophilus dan Bakteri Lactobacillus bulgaricus Terhadap pH, Protein dan Bakteri Asam Laktat

Dedhi Yustendi, Sari Wardani, Mulyadi Mulyadi

Abstract


This study aims to determine the effect of storage time for goat's milk yogurt with the addition of streptococcus thermophylus and lactobacillus bulgaricus bacteria on pH, protein values and lactic acid bacteria. This research was conducted in the Dairy Processing Technology Laboratory, Faculty of Agriculture, Syiah Kuala University for 30 days. The research design used was a completely randomized design (CRD) one-way pattern with 4 treatments, namely treatment (P1), namely 1 week storage. Treatment (P2) is 2 weeks of storage. The treatment (P3) was 3 weeks of storage. Treatment (P4) was 4 weeks of storage. The results showed that the storage time for 4 weeks (P4) decreased the pH value by 3.56. While the total Lactic Acid Bacteria (LAB) showed an increase in the number of 4 weeks storage (P4) of 1.852 and still meet the Indonesian National Standard (SNI) 2981: 2009). In the protein value, there was an increase in the storage time of 4 weeks (P4) 5,167, while the protein value in treatment P1 = 4,582, P2 = 4,777 and P3 = 4,387. The protein values obtained at 1-4 weeks of storage still meet SNI Yogurt, > 3.2%.

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