Edhi Nurhartadi, A. Nursiwi, Rohula Utami, Erina Widayani
{"title":"潜伏期和蔗糖浓度对奶酪旁边的益生菌饮料的特性的影响","authors":"Edhi Nurhartadi, A. Nursiwi, Rohula Utami, Erina Widayani","doi":"10.20961/jthp.v11i2.29056","DOIUrl":null,"url":null,"abstract":"lactose, proteins and minerals. This study aims to determine the effect of variations in incubation time andsucrose concentration on the probiotic drink characteristics made from whey. This study uses CompletelyRandomized Design (CRD) with two factors, variation of incubation time (24 and 36 hours) and sucroseconcentration of (8%; 10%; 12%) on the probiotic whey drink. Probiotic starter cultures used are Lactobacillusacidophillus and Bifidobacterium longum IFO ATCC 13951 15 708 with ratio of 1: 1. Analysis was performedon viscosity, lactic acid levels, pH, antioxidant activity, total lactic acid bacteria and sensory characteristics.The results showed that the selected formula based on hedonic test is probiotic whey drink with 36-hourincubation time and 12% sucrose concentration. Probiotic whey drink has characteristics namely viscosity 6.578cP, 0.453% lactic acid levels, pH 4.36, the antioxidant activity of 19.409%, and total lactic acid bacteria 7.4 x109 cells / ml.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"42 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"PENGARUH WAKTU INKUBASI DAN KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK DARI WHEY HASIL SAMPING KEJU\",\"authors\":\"Edhi Nurhartadi, A. Nursiwi, Rohula Utami, Erina Widayani\",\"doi\":\"10.20961/jthp.v11i2.29056\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"lactose, proteins and minerals. This study aims to determine the effect of variations in incubation time andsucrose concentration on the probiotic drink characteristics made from whey. This study uses CompletelyRandomized Design (CRD) with two factors, variation of incubation time (24 and 36 hours) and sucroseconcentration of (8%; 10%; 12%) on the probiotic whey drink. Probiotic starter cultures used are Lactobacillusacidophillus and Bifidobacterium longum IFO ATCC 13951 15 708 with ratio of 1: 1. Analysis was performedon viscosity, lactic acid levels, pH, antioxidant activity, total lactic acid bacteria and sensory characteristics.The results showed that the selected formula based on hedonic test is probiotic whey drink with 36-hourincubation time and 12% sucrose concentration. Probiotic whey drink has characteristics namely viscosity 6.578cP, 0.453% lactic acid levels, pH 4.36, the antioxidant activity of 19.409%, and total lactic acid bacteria 7.4 x109 cells / ml.\",\"PeriodicalId\":31982,\"journal\":{\"name\":\"Jurnal Teknologi Industri Hasil Pertanian\",\"volume\":\"42 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-08-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Jurnal Teknologi Industri Hasil Pertanian\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.20961/jthp.v11i2.29056\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Teknologi Industri Hasil Pertanian","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.20961/jthp.v11i2.29056","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
PENGARUH WAKTU INKUBASI DAN KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK DARI WHEY HASIL SAMPING KEJU
lactose, proteins and minerals. This study aims to determine the effect of variations in incubation time andsucrose concentration on the probiotic drink characteristics made from whey. This study uses CompletelyRandomized Design (CRD) with two factors, variation of incubation time (24 and 36 hours) and sucroseconcentration of (8%; 10%; 12%) on the probiotic whey drink. Probiotic starter cultures used are Lactobacillusacidophillus and Bifidobacterium longum IFO ATCC 13951 15 708 with ratio of 1: 1. Analysis was performedon viscosity, lactic acid levels, pH, antioxidant activity, total lactic acid bacteria and sensory characteristics.The results showed that the selected formula based on hedonic test is probiotic whey drink with 36-hourincubation time and 12% sucrose concentration. Probiotic whey drink has characteristics namely viscosity 6.578cP, 0.453% lactic acid levels, pH 4.36, the antioxidant activity of 19.409%, and total lactic acid bacteria 7.4 x109 cells / ml.
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