PENGGUNAAN BAKTERI PROBIOTIK (Lactococcus lactis DAN Lactobacillus bulgaricus) DAN PENAMBAHAN SERBUK KOLANG-KALING (Arenga pinnata Merr.) DALAM PEMBUATAN PUDING SUSU KERBAU

RAMADHANI, AMALIA IKA and Wijaya, Agus and Hamzah, Basuni (2020) PENGGUNAAN BAKTERI PROBIOTIK (Lactococcus lactis DAN Lactobacillus bulgaricus) DAN PENAMBAHAN SERBUK KOLANG-KALING (Arenga pinnata Merr.) DALAM PEMBUATAN PUDING SUSU KERBAU. Undergraduate thesis, Sriwijaya University.

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Abstract

The obejctive of the research was to determine the effect of the use of lactic acid bacteria (Lactococcus lactis and Lactobacillus bulgaricus) and sugar palm fruit powder on physical, chemical, microbiological and sensory characteristics of buffalo milk pudding. This research was conducted in November 2019 to Juni 2020 at the Agricultural Product Processing Laboratory, Agricultural Product Chemical Laboratory, Agricultural Microbiology Laboratory and Sensory Laboratory of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Indralaya, South Sumatra. This research was conducted by using a Factorial Complete Randomized Design with two factors and each treatment analysis was repeated three times. Two factors were investigated, namely addition of probiotics starter (Lactococcus lactis 5% and Lactobacillus bulgaricus 5%) and the second factor was addition of sugar palm fruit powder (1%, 2% and 3%). Observed parameters were physical characteristic (viscosity), chemical characteristics (pH, water content and ash content), sensory properties (flavor, texture and overall acceptability) and the best parameter treatment were protein content, lipid content and total lactic acid bacteria. The research showed that the treatment with both Lactococcus lactis and Lactobacillus bulgaricus and sugar palm fruit powder addition had significant effect only on viscocity. Treatment of A2B1 (addition of starter Lactobacillus bulgaricus 5% and addition of sugar palm fruit powder 1%) was the best treatment based on the hedonic test (flavor and overall acceptability) with the following characteristics: viscosity value 19.09 x 103 cPa.s, moisture content 64.15% , ash content 2.30%, protein content 7.28%, fat content 1.58%, pH value 5.25, total LAB 5.6 x 107 CFU/mL and hedonic score for flavor, texture and overall acceptability were 3.16; 2.8 and 3.48 respectively.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Bakteri Probiotik, puding susu kerbau, kolang-kaling
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 6679 not found.
Date Deposited:	28 Jul 2020 07:45
Last Modified:	28 Jul 2020 07:45
URI:	http://repository.unsri.ac.id/id/eprint/31842

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