Electronic Theses and Dissertation
Universitas Syiah Kuala
SKRIPSI
EVALUASI TOTAL MIKROBA DAN PH SUSU FERMENTASI DENGAN MENGGUNAKAN STARTER LAKTOBACILLUS ACIDOPHILUS SELAMA PERIODE INKUBASI
Pengarang
Tiurmasari Harahap - Personal Name;
Dosen Pembimbing
Nomor Pokok Mahasiswa
1005104010016
Fakultas & Prodi
Fakultas Pertanian / Peternakan (S1) / PDDIKTI : 54231
Subject
Penerbit
Banda Aceh : Fakultas Pertanian., 2014
Bahasa
Indonesia
No Classification
1
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TOTAL MICROBIAL and pH EFALUATION OF FERMENTED MILK USING Lactobacillus acidophilus STARTER DURING INCUBATION
BY
TIURMASARI HRP
ABSTRACT
A study has been conducted to determine the total microbial and pH evaluation of fermented milk of during incubation period. This research was conducted at the Laboratory of milk Technology Faculty of Agriculture Syiah Kuala University from 16 June to 20 June 2014. The growth of Lactobacillus acidophilus was observed in one hour periode as long as 5 hoursincubation periode. The treatmens consist of three level of La persentage, 2%, 4%, and 6%, parameters weasured were total cell acid pH of fermented milk. The results of this study showed the addition of 2% La starter with a 4 hour incubation, bacteria La has grown up to 9.10 cfu with a pH of 4.47. The addition of starter Lactobacillus acidophilus 4% and 3 hour incubation bacteria has grown up to 11.20 cfu with a pH of 4.27, mean while the addition of 6% with 2 hour incubation time has grown up to of 10.67 cfu, with pH 4.24. Total percentage of the added starter able to shorten incubation period.
Keywords: total microbial, pH value, lactobacillus acidophilus, daring incubation.
Tidak Tersedia Deskripsi
ANALISA KEASAMAN, TOTAL MIKROBA DAN UJI ORGANOLEPTIK SUSU FERMENTASI DENGAN PENAMBAHAN BUAH KURMA (PHOENIX DACTYLIFERA L) DAN STARTER KOMERSIL (STREPTOCOCCUS THERMOPHILUS DAN LACTOBACILLUS ACIDOPHILUS) (HOIRIAH LUBIS, 2015)
EVALUASI TOTAL MIKROBA DAN PH SUSU FERMENTASI DENGAN MENGGUNAKAN STARTER LAKTOBACILLUS ACIDOPHILUS SELAMA PERIODE INKUBASI (Tiurmasari Harahap, 2015)
PERSENTASE PENGGUNAAN STARTER (LACTOBACILLUS ACIDOPHILUS DAN LACTOBACILLUS CASEI) TERHADAP KEASAMAN DAN SINERESIS SUSU FERMENTASI YANG DITAMBAHKAN PUREE WORTEL (DAUCUS CAROTA L) (Raudhatul Jannah, 2015)
AKTIVITAS ANTIBAKTERI KEFIR SUSU KEDELAI TERHADAP PERTUMBUHAN PROPIONIBACTERIUM ACNE (DESSI ANDRIANI, 2019)
POTENSI BUAH KURMA (PHOENIX DACTYLIFERA) TERHADAP KUALITAS DAN SEABAGAI AGEN ANTIMIKROBA SUSU ACIDOPHILLUS (NENDI JUNAEDI, 2018)