PENGARUH SUHU DAN JUMLAH INOKULUM TERHADAP PERUBAHAN KIMIA, FISIK DAN MIKROBIOLOGIS YOGURT SUSU KEDELAI HITAM DENGAN INOKULUM CASPIAN SEA YOGURT
| Main Authors: | , Shinta Maharani, , Dr. Ir. Tyas Utami, M.Sc. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/130987/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=71422 |
Daftar Isi:
- In present study, yogurt was prepared using unpeeled black soybean inoculated by Caspian Sea Yogurt. Its main microorganism were Lactococcus lactis subsp. cremoris and Acetobacter orientalis with ability to produce exopolisaccharide, thus potentially producing more viscous yogurt, applicable in Indonesia due to their optimum growth temperature of +25-30oC. Research objective was to measure the effect of temperature and inoculum amount on pH, titratable acid percentage, lactic and acetic acid bacteria growth, viscousity, and exopolisaccharide content of black soybean milk yogurt. Yogurt was prepared from black soybean milk with ratio of soybean:water of 1:10 added with 8% succrose. Fermentation was conducted for 18 hours at various temperature (24, 26, 28, 30 and 32oC) and inoculum amount (1, 2, 3, 4, 5 and 10%). Fastest pH decrease and acidity increase were obtained at fermentation temperature of 30oC and 5% addition of Caspian Sea Yogurt. Inoculum amount had no significant effect on lactic and acetic acid bacteria growth. Lactic and acetic acid bacteria growth were 3 and 2 log cycle increased with final colony number of 2.7x108 and 5.1x108 CFU/ml, respectively. Viscousity and exopolysaccharide content of yogurt prepared using fermentation temperature of 30oC and Caspian Sea 5% addition increased during 12 hours fermentation up to 2702.5 cP and 2529.65 mg crude EPS/kg black soybean milk yogurt.