Pengaruh Penambahan Sari Buah Nanas (Ananas Comosus) Terhadap Jumlah Bakteri Asam Laktat (Bal)Dan Nilai ph Soyghurt
Daftar Isi:
- Introduction: The fermentation of is one of the way to his age keep dairy products. Soyghurt is a fermented soybean milk with lactic acid bacteria (LAB) Lactobacillus Bulagricus and Streptococcus Thermophillus bacterias. The development of the product soyghurt made of flour soy based on the nature of the physical chemical. Innovation to improve the flavor ofsoyghurt that with the addition of fruits flavor that is on the fruit pineapples. Research aims: To know the effect of addition of pineapple juice to the number of lactic acid bacteria and pH soyghurt. Research method: This research method was experimental with a completely randomized design using three treatments (0%,15% dan 30%). Analysis of protein content was using the total plate count method, and pH measurement with a pH meter.Statistical analysis was kruskall wallis statistics and if there was effect then continued with Duncan Multiple Range Test (DMRT) with a 95% significance level. Results : The results showed that there was no effect of addition of pineapple juice to the number of lactic acid bacteria. The concentration of 0% of pineapple juice gave the highest number of lactic acid bacteria (2,88 x CFU/ml) were not significantly different from 15% (5,2 x CFU/ml) and 30% (9,35 x CFU/ml) concentrations. The pH was obtained the highest value of pineapple juice with 0% (4,15) concentartion. Conclusions: There was no effect of addition of pineapple juice to the number of lactic acid bacteria but there was effect of the pH value. Suggestion : Based on the number of lactic acid bacteria and pH, it is suggested for the next researchers in order to do the evaluation of sensory test.