| Judul | Pengaruh kombinasi strarter bakteri Lactobacillus bulgaricus, Streptococcus thermophilus dan Lactobacillus plantarum terhadap sifat mutu susu fermentasi., Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner, Bogor,21-22 Agustus 2007. / Sunarlim, Roswita ; Setiyanto, Hadi (Balai Besar Penelitian dan Pengembangan Pascapanen Bogor) Poeloengan, Masniari (Balai Besar Penelitian Veteriner Bogor) / Poeloengan, Masniari |
| Pengarang | Poeloengan, Masniari Sunarlim, Roswita Setiyanto, Hadi |
| Penerbitan | 2007 |
| Catatan | ABSTRAK :Dadih is a kind of traditional product from west Sumatra, while yoghurt is sour milk product made through process by Lactobacillus bulgaricus and Streptococcus thermophilus. The most bacteria from dadih is Lactobacillus plantarum. Therefore starter bacteria can be combined and become the best quality and the best flavor fermented milk. First step was to identify its concentration. After that four kinds of combination of starter bacteria of Lactobacillus plantarum from dadih were made with: 1) Streptococcus and compared with thermophilus; 2) Lactobacillus bulgaricus; 3) Streptococcus thermophilus and Lactobacillus bulgaricus; 4) Lactobacillus plantarum alone and compared with Yoghurt. The characteristics observed were: nutritive value, physical quality, total lactic acid bacteria, and organoleptic test (hedonic test and scoring test). Statistic analysis was done based on Randomized block design with four treatments of combination of starter bacteria without yoghurt in three replications. Organoleptic |
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| 082 | # | # | $a --/1341 |
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| 100 | 0 | # | $a Poeloengan, Masniari |
| 245 | 1 | # | $a Pengaruh kombinasi strarter bakteri Lactobacillus bulgaricus, Streptococcus thermophilus dan Lactobacillus plantarum terhadap sifat mutu susu fermentasi., Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner, Bogor,21-22 Agustus 2007. / Sunarlim, Roswita ; Setiyanto, Hadi (Balai Besar Penelitian dan Pengembangan Pascapanen Bogor) Poeloengan, Masniari (Balai Besar Penelitian Veteriner Bogor) /$c Poeloengan, Masniari |
| 260 | # | # | ,$c 2007 |
| 500 | # | # | $a ABSTRAK :Dadih is a kind of traditional product from west Sumatra, while yoghurt is sour milk product made through process by Lactobacillus bulgaricus and Streptococcus thermophilus. The most bacteria from dadih is Lactobacillus plantarum. Therefore starter bacteria can be combined and become the best quality and the best flavor fermented milk. First step was to identify its concentration. After that four kinds of combination of starter bacteria of Lactobacillus plantarum from dadih were made with: 1) Streptococcus and compared with thermophilus; 2) Lactobacillus bulgaricus; 3) Streptococcus thermophilus and Lactobacillus bulgaricus; 4) Lactobacillus plantarum alone and compared with Yoghurt. The characteristics observed were: nutritive value, physical quality, total lactic acid bacteria, and organoleptic test (hedonic test and scoring test). Statistic analysis was done based on Randomized block design with four treatments of combination of starter bacteria without yoghurt in three replications. Organoleptic test used non parametric for Friedman test. The results showed that concentration of starter bacteria was 3 percent. Nutritive value, viscosity and total lactic acid bacteria were not significantly different among 4 treatments. Streptococcus thermophilus produced the lowest pH value, but the highest total titrated acid. Four concentrations starter bacteria and yoghurt did not produce significant difference for hedonic test and scoring test for odor, but color and viscosity were significantly different from yoghurt. Texture for hedonic test and scoring test were disliked and soft was resulted from treatment of combination Lactobacillus plantarum without Streptococcus thermopilus and scoring test for criteria taste is less sour. Hedonic test for taste was significantly disliked for yoghurt and treatment of Lactobacillus plantarum alone. / Dadih merupakan produk pangan tradisional khas Sumatera Barat, sedangkan yoghurt yang juga produk olahan susu asam berasal dari proses fermentasi susu oleh bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus. Staeter bakteri dadih berasal dari banyak jenis namun terbanyak dari Lactobacillus plantarum. Dengan diupayakan penggabungan starter bakteri ini, diharapkan diperoleh susu fermantasi yang bermutu baik dan cita rasanya disukai. Setelah diperoleh persentase starter bakteri yang terbaik kemudian dilakukan perlakuan empat macam kombinasi starter bakteri dari Lactobacillus plantarum asal dadih dengan penambahan : 1) Streptococcus thermophilus, 2) Lactobacillus bulgaricus, 3) Streptococcus thermophilus dengan Lactobacillus bulgaricus, 4) hanya Lactobacillus plantarum tunggal serta 5) yoghurt. Parameter yang diamati adalah nilai gizi, sifat mutu fisik, total bakteri asam laktat dan uji organoleptik dengan uji hedonik dan uji skoring.Analisis statistik yang digunakan adalah rancangan. Kelompok dengan empat macam perlakuan kombinasi starter bakteri tanpa yoghurt, diulang sebanyak tiga kali. Uji organoleptik menggunakan metode non parametrik berdasarkan uji Friedman. Hasil yang diperoleh untuk persentase starter bakteri adalah 3 persen. Nilai gizi, viskositas dan total bakteri asam laktat adalah tidak berbeda nyata diantara ke empat kombinasi perlakuan dengan Lactobacillus plantarum. Kombinasi Lactobacillus plantarum dengan starter bakteri yang ada Streptococcus thermophilus diperoleh nilai pH terendah, dengan derajat keasaman tertinggi.Diantara ke empat kombinasi strater bakteri dan yoghurt ternyata tidak terdapat perbedaan yang nyata pada uji hedonik dan uji skoring untuk kriteria aroma, namun kriteria warna dan kekentalan berbeda nyata dengan yoghurt. Kriteria tekstur untuk uji hedonik dan uji skoring adalah kurang disukai dan kurang halus pada perlakuan kombinasi starter Lactobacillus plantarum yang tidak ciitambahkan Streptococcus thermophilus termasuk uji skoring untuk kriteria rasa adalah kurang asam. Pada uji hedonik untuk kriteria rasa adalah kurang disukai secara nyata pada yoghurt dan perlakuan Lactobacillus plantarum tunggal. |
| 700 | 0 | # | $a Setiyanto, Hadi |
| 700 | 0 | # | $a Sunarlim, Roswita |
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