Pengaruh Penambahan Pati Sagu Modifikasi Ikat Silang Terhadap Kualitas Yoghurt Set
| Main Author: | Mahardika, MuhammadFirsetiyandi |
|---|---|
| Format: | Thesis NonPeerReviewed |
| Terbitan: |
, 2015
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| Subjects: | |
| Online Access: |
http://repository.ub.ac.id/137640/ |
Daftar Isi:
- The aim of this research was to find out the best concentration of cross-linked sago starch on set yoghurt qualities in terms of total plate count, pH, protein level, and protein profile. The materials used this research were fresh milk, yoghurt starter and cross-linked sago starch. The method used in this research was an experimental laboratory using completely randomized design (CRD) with four treatments and five replications. The treatments were consisted of: P0 (without cross-linked sago starch), P1 (cross-linked sago starch 2%), P2 (cross-linked sago starch 4%), P3 (cross-linked sago starch 6%). The variables observed were total plate count, pH, protein content, and protein profile. Data were analyzed by Analysis of Variance (ANOVA) and continued by honestly significant difference. Results showed that there were significant difference effect (P<0.01) on total plate count, pH, protein content, and protein profile. This research can be concluded that the addition of cross-linked sago starch 4% was the best for making set yoghurt as the highest value on total plate count was 3.50±0.056 CFU/mL, pH was 3.72±0.011, protein content was 1.99±0.026 %, and protein profile was The result from SDS-PAGE there were connected by low pH from set yoghurt to made a lot of coagulate the casein, the best molecules weight for β-casein was 27.41 kDa. Suggested was to use 4% cross-linked sago starch to produce the best quality of set yoghurt.