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PERBANDINGAN KARAKTERISTIK YOGHURT DENGAN PENAMBAHAN STARTER Bifidobacterium, Lactobacillus Sp, Streptococcus Dan Bulgaricus

Nasytha, Alfi Rahmatika (2020) PERBANDINGAN KARAKTERISTIK YOGHURT DENGAN PENAMBAHAN STARTER Bifidobacterium, Lactobacillus Sp, Streptococcus Dan Bulgaricus. Undergraduate (S1) thesis, Universitas Muhammadiyah Malang.

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Abstract

Yoghurt or fermented milk drink is a beverage product derived from cow’s milk which has a slightly acidic taste as a result of fermentation by lactic acid bacteria at temperatures and controlled environmental conditions. Lactic acid bacteria that can be used can come from various types such as bifidobacterium, lactobacillus, streptococcus dan bulgaricus. The purpose of this study is to determine the comparison of physical, chemical and organoleptic characteristics between yoghurt by using the addition of starter Bifidobacteriu, Lactobacillus, Streptococcus Dan Bulgaricus. Data analysis method used in this research is descriptive analysis by comparing the result of several previous studies. The result of the study show that the Ph test of all yoghurt shows that according to SNI. The viscosity test showed the highest result on the addition of Bifidobacterium and the lowest on the Lactobacillus . Acid test obtained the highest result on the lactobacillus. Organoleptic test of falvor and color, lactobacillus has a highest value compared to other starters.

Item Type: Thesis (Undergraduate (S1))
Student ID: 201310220311152
Thesis Advisors: Mochammad Wachid (0721068201), Warkoyo (0003036402)
Keywords: Yoghurt, Bifidobacterium, Lactobacillus Sp, Streptococcus , Bulgaricus.
Subjects: L Education > LC Special aspects of education
Depositing User: 201310220311152
Date Deposited: 10 Jun 2020 10:18
Last Modified: 10 Jun 2020 10:18
URI : http://eprints.umm.ac.id/id/eprint/62779

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