Purnomo, Risca Juniar Berlianti (2019) Pengaruh Penambahan Gelombang Audiosonik Terhadap Fermentasi Yogurt Dengan Bakteri Streptomyces sp. Other thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Pada penelitian ini, dilakukan penambahan gelombang audiosonik dan bakteri Streptomyces sp. yang ditambahkan ke dalam yogurt dengan tujuan untuk mengetahui perubahan pH serta nilai kandungan nutrisi yang meliputi glukosa, protein, dan lemak pada yogurt. Yogurt yang diberi tambahan audiosonik dengan penambahan bakteri Streptomyces sp. pada frekuensi 2000 Hz memiliki nilai pH sebesar 2,9 dan pada frekuensi 8000 Hz memiliki nilai pH sebesar 2,73. Kadar glukosa pada yogurt yang diberi tambahan bakteri Streptomyces sp. pada frekuensi 2000 Hz sebesar 0,240% dan pada frekuensi 8000 Hz sebesar 0,258%. Kadar protein pada yogurt yang diberi tambahan bakteri Streptomyces sp. pada frekuensi 2000 Hz sebesar 0,326% dan pada frekuensi 8000 Hz sebesar 0,326%. Kadar lemak pada yogurt yang diberi tambahan bakteri Streptomyces sp. pada frekuensi 2000 Hz sebesar 26,47% dan pada frekuensi 8000 Hz sebesar 14,05%. Berdasarkan penelitian ini dapat disimpulkan bahwa penambahan gelombang audiosonik dengan bakteri Streptomyces sp. dapat mempengaruhi kandungan nutrisi pada yogurt.
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In this study, the addition of audiosonic waves and Streptomyces sp. were done to the fermentation process of yogurt with the aim to determine the change in pH and the value of nutrient content including glucose, protein, and fat. The audiosonic waves given were 2000 Hz and 8000 Hz. At frequency of 2000 Hz, the yogurt had pH value of 2,9 and at 8000 Hz, it had pH value of 2,73. The glucose level at 2000 Hz was 0,240% and at 8000 Hz was 0,258%. Protein levels was measured and it showed at frequency 2000 Hz as 0,326% and 8000 Hz as 0,326%. The considered fat content at 2000 Hz was 26,47% and at 8000 Hz was 14,05%. Based on this study, it can be concluded that the addition of audiosonic waves along with Streptomyces sp. can affect the nutritional content of yogurt.
| Item Type: | Thesis (Other) |
|---|---|
| Additional Information: | RSKi 637.147 6 Pur p-1 2019 |
| Uncontrolled Keywords: | yogurt, gelombang audiosonik, Streptomyces sp., uji glukosa, uji protein, uji lemak |
| Subjects: | Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry T Technology > TP Chemical technology > TP156 Crystallization. Extraction (Chemistry). Fermentation. Distillation. Emulsions. |
| Divisions: | Faculty of Natural Science > Chemistry > 47201-(S1) Undergraduate Thesis |
| Depositing User: | Risca Juniar Berlianti Purnomo |
| Date Deposited: | 02 Jan 2024 07:31 |
| Last Modified: | 02 Jan 2024 07:31 |
| URI: | http://repository.its.ac.id/id/eprint/65177 |
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