EFFECT OF VARIATION OF BACTERI STARTER CONCENTRATION AND LENGTH OF FERMENTATION ON UHT MILK YOGURT
Keywords:
Fermentation, yogurt, bacterial starter, biokul, yakultAbstract
Yogurt is a fermented beverage formed due to bacteria that break down the sugar in milk, lactose, into lactic acid. Low pH can inhibit pathogenic microorganisms, spoilers, and toxin-producing microorganisms will die. The function of probiotic bacteria contained in yogurt is its ability to kill bad bacteria found in the digestive tract. In this test, the bacterial starter used was plain and yakult yogurt containing Streptococcus thermophilus and Lactobacillus bulgaricus with a concentration of 2% and 5% of the volume of milk used with a fermentation/incubation time of 12 hours and 24 hours. Based on sample tests with variations in bacterial starter concentrations and different fermentation periods, it was found that yogurt with a bacterial starter with a concentration of 2% had a lower level of acidity, a slightly sour aroma, and a thinner viscosity texture than yogurt using a bacterial starter with a concentration of 5%, a distinctive aroma of yogurt that was more sour and a plain taste typical of yogurt and more sour than the 2% concentration. The aroma of yogurt is caused by the amount of lactic acid bacteria that are fermented in it. Likewise, the texture of yogurt is influenced by the use of ingredients and fermentation time. The
longer the fermentation time, the thicker the texture. Based on the test results of 12 hours and 24 hours fermentation time, the level of viscosity, aroma, and taste at 24 hours fermentation time is higher than 12 hours fermentation time.
References
Nur Istianah, Agustin K.W, FeronikaH.S., 2018. Teknologi Bioproses. UB Press. Malang
Prabowo, A. 2011. Pengawetan Dedak Padi dengan Cara Fermentasi. Palembang: Litbang.
Pambayun, R. 2005. Makanan Fermentasi Tradisional Indonesia, Nilai gizi dan Kajian Manfaatnya. Prosiding Widya Karya Nasional Khasiat Makanan Tradisional, Jakarta.
Rahayu, E. S. 2004. Makanan Fermentasi Dan Probiotik. Yogyakarta: Pusat Studi Pangan DanGizi Universitas Gadjah Mada.
Fatmawati U., Faisal I. Prasetyo, Mega Supia T.A, Ardiyanti Nur Utami. 2013. Karakteristik Yogurt Yang Terbuat Dari Berbagai Jenis Susu Dengan Penambahan Kultur Campuran Lactobacillus bulgaricus Dan Streptococcus thermophillus. BIOEDUKASI. Vol 6 (2): Hal 1-9.
Widagdha, Satriyananda, et al, 2015, Pengaruh Penambahan Sari Anggur (Vitis vinifera L.) dan Lama Fermentasi Terhadap Karakteristik Fisiko Kimia Yoghurt, Jurnal Pangan dan Agroindustri, Vol 3, no. 1.
Syainah, Ermina, Sari Novita, dan Rusmini Yanti. 2014. Kajian pembuatan yoghurt dari berbagai jenis susu dan inkubasi yang berbeda
terhadap mutu dan daya terima. Jurnal Skala Kesehatan. Vol 5 (1): Hal 1-8.
Permadi, S. N., Legowo, A. M., Pramono, Y. B., & Al-Baarri, A. N. 2018. Perubahan Kadar Keasaman, Intensitas Aroma, Dan Kesukaan
Yogurt Drink Setelah Fortifikasi Ekstrak Salak. Jurnal Teknologi Hasil Pertanian. Vol 6(1): Hal 46-50.
Indratininingsih, Widodo, Salasia, S I O, E Wahyuni. 2004. Produksi yoghurt shiitake (yoshitake) sebagai pangan kesehatan berbasis susu. Jurnal Teknologi dan Industri Pangan 95(1).
Adrianto Rizki, Damar Wiraputra, Masmulki Daniro Jyoti, Arifia Zulaika Andaningrum. 2020. Total Bakteri Asam Laktat, Total Asam, Nilai Ph, Sineresis, Total Padatan Terlarut Dan Sifat Organoleptik Yoghurt Metode Back Slooping.Jurnal Agritechno, Vol. 13, No. 2, ISSN Online: 2656-2413 ISSN Print: 1979-7362 .
Jannah, A. M., Legowo, A. M., Pramono, Y. B., & Al-baarri, A. N. (2014). Total Bakteri Asam Laktat,pH,Keasaman,Citarasa dan Kesukaan
Yogurt Drink dengan Penambahan Ekstrak Buah Belimbing. Aplikasi Teknologi Pangan 3, 3(2), 7–11.
Hidayat, I.R. 2013. Total Bakteri Asam Laktat, Nilai pH Dan Sifat Organoleptik Drink Yoghurt Dari Susu Sapi Yang Diperkaya Dengan Ekstrak Buah Mangga. Animal Agriculture Journal. Vol. 2 (1): 160 –167.
Ginting, Nurzainah & Pasaribu, Elsegustri. 2005. Pengaruh Temperatur Dalam Pembuatan Yoghurt dari Berbagai Jenis Susu Dengan
Menggunakan Lactobacillus Bulgaricus dan Streptococcus Thermophilus. Jurnal Agribisnis
Peternakan. Vol.1 (2)
Sulistyarsi, Ani., Pujiati dan Ardh, Muh Waskito. 2016. Pengaruh Konsentrasi dan Lama Inkubasi terhadap Kadar Protein Crude Enzim Selulase dari Kapang Aspergillus niger. Proceeding Biology Education Conference (ISSN: 2528-5742), Vol 13(1): 781-786.
Muawanah, A. 2007. Pengaruh Lama Inkubasi dan Variasi Jenis Starter Terhadap Kadar Gula, Asam Laktat, Total Asam dan pH Yoghurt Susu Kedelai. Jurnal Kimia VALENSI. Vol 1(1): Hal 1–6.
