PEMBUATAN PUDING SUSU KERBAU PROBIOTIK MENGGUNAKAN LACTOBACILLUS LACTIS DAN KARAGENAN

SARI, DINDA ERINA and Hamzah, Basuni and Wijaya, Agus (2020) PEMBUATAN PUDING SUSU KERBAU PROBIOTIK MENGGUNAKAN LACTOBACILLUS LACTIS DAN KARAGENAN. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of the research was to determine the effect of carrageenan addition and lactic acid bacteria (LAB)(Lactobacillus lactis) use on the physical, chemical, microbiological and organoleptic characteristics of probiotic buffalo milk pudding. This study used a Factorial Completely Randomized Design (RALF) with two factors, namely carrageenan addition (0.75, 1.25 and 1.75 %) and Lactobacillus lactis use (3.0 and 6.0%). All experiment were conducted in triplicates. The observed parameters were physical (texture or hardness), chemical (pH analysis, water content, ash content), organoleptic (overal acceptability, aroma and hardness or texture) characteristics. Furthermore, chemical (protein content and fat content) and microbiological (total LAB) characteristics were analyzed only for the best parameters. The results showed that carrageenan addition had significant effects on water content, texture and pH values, whereas L. lactis use had significant effects on texture and pH values. On the other hand, interaction of the factors showed significant effects on ash content, texture, pH values, and sensory characteristics, including texture, overall appearance and aroma. Based on hedonic test, probiotic pudding made of 1.25% carrageenan and 3.0% L. lactis was found to be the best treatment with the following characteristics: texture value of 38.37 gf, water content 70.41%, ash content 1.19%, protein content 5.21%, fat content 3.55%, pH value 5.19, total LAB 2.5 x 107 CFU /g, and hedonic average scores (aroma 2.96, texture 2.84 and overall acceptability 3.08).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	pembuatan puding, bakteri probiotik
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 6678 not found.
Date Deposited:	28 Jul 2020 07:13
Last Modified:	28 Jul 2020 07:13
URI:	http://repository.unsri.ac.id/id/eprint/31831

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