Krisdianto, Bimo Cahyo (2019) Pengaruh Penambahan Bakteri Lactobacillus casei dan Zymomonas mobilis Terhadap kandungan Glukosa, Protein, dan Lemak Pada Yogurt. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Yogurt sebagai produk olahan susu yang diproses melalui metode fermentasi telah diteliti selama bertahun-tahun, dimana proses fermentasi ini sudah terbukti sebagai salah satu metode yang paling popular. Dalam penelitian ini, bakteri Lactobacillus. casei dan Zymomonas mobilis ditambahkan ke dalam yogurt dengan tujuan mempelajari kandungan glukosa, protein, dan lemak. Sebagai kontrol, yogurt yang tidak diberi tambahan mikroba probiotik memiliki nilai pH sebesar 4,300, kadar glukosa sebesar 0,280%, kadar protein sebesar 0,017%, dan kadar kadar lemak sebesar 0,860%. Penambahan bakteri L. casei menghasilkan yogurt dngan nilai pH sebesar 4,000 dan kadar glukosa sebesar 0,920%, kadar protein sebesar 0,026%, dan kadar lemak sebesar 6,220%, sedangkan dengan penambahan bakteri Z. mobilis menghasilkan yogurt dengan Nilai pH sebesar 4,300 dan kadar glukosa, protein, dan lemak secara berturut-turut adalah 0,480%, 0,016%, dan 7,300%. Dengan demikian, berdasarkan penelitian ini dapat disimpulkan bahwa penambahan bakteri L. casei dan Z. mobilis ke dalam yogurt dapat meningkatkan nilai nutrisi yogurt.
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Yogurt as a dairy product processed through the fermentation method has been studied for many years and this fermentation product was proven as one of the most popular. In this research, Lactobacillus casei and Zymomonas mobilis bacteria were added in yogurt with the purpose of studying the content of glucose, protein, and lipid. As control, plain yogurt was also being investigated. The result in plain yogurt content was reported as 4,300 of pH, 0,280% of glucose, 0,017% of protein, and 0,860% of lipid. The addition of L. casei, the yogurt had 4,000 of pH, 0,920%, 0,026%, and 6,220% for glucose, protein and lipid content. While, by the addition of Z. mobilis, the content analysis presented as 4,300 of pH and 0,480%, 0,016%, and 7,300% for glucose, protein and lipid, respectively. Thus, based on this research, it can be concluded that the addition of L. casei and Z. mobilis into yogurt was able to escalate the nutritional value of yogurt.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Additional Information: | RSKi 579.332 Kri p-1 2019 |
| Uncontrolled Keywords: | Yogurt, Lactobacillus casei, Zymomonas mobilis, uji glukosa, uji protein, uji lemak. |
| Subjects: | Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry Q Science > QP Physiology > QP517.B5 Biodegradation. |
| Divisions: | Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis |
| Depositing User: | Bimo Cahyo Krisdianto |
| Date Deposited: | 07 Apr 2022 06:26 |
| Last Modified: | 07 Apr 2022 06:26 |
| URI: | http://repository.its.ac.id/id/eprint/62310 |
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