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Title: | Pembuatan Soyghurt Sinbiotik sebagai Makanan Fungsional Dengan Penambahan Kultur Campuran Streptococus thermorhillus, Lactobacillus bulgaricus Dan Lactobacicus acidophilus |
Other Titles: | Jurnal Teknologi Industri Pertanian Vol. 18 No.1 |
Authors: | Nizori, Addion Suwita, Viny Surhain Mursalin Melisa Sunarti, Titi Candra Warsiki, Endang |
Issue Date: | 1998 |
Publisher: | IPB (Bogor Agricultural University) |
Series/Report no.: | Vol. 18 No.1 |
Abstract: | The objective of this research was to study the effect of L. acidophillus concentration on fermented soymilk quality, The experiment used a completely random design with L. acidophillus concentration as a treatment, Three levels of L. acidophillus concentration as probiotic bacteria. i.e.: 1, 2, and 3% (w/w) were used in this research as addition of yoghurt bacterial culture (S. thermophilus and L. bulgaricus). A control is done for yoghurt without L. acidophilus addition. The result showed that the level of L. acidophillus concentration has a significant effect on pH. lactic acid content and sensory analysis (overall performance acceptability). The best treatment is 3% of L. acidophillus with the product properties of pH 4.45, lactic acid content 0,75%, solid content 11.20% and water content 88,80% |
URI: | http://repository.ipb.ac.id/handle/123456789/40320 |
Appears in Collections: | Jurnal Teknologi Industri Pertanian |
Files in This Item:
File | Description | Size | Format | |
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pembuatan soyghurt28.pdf | e-Journal | 495.74 kB | Adobe PDF | View/Open |
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