vi
PENGARUH PENGGUNAAN Bifidobacterium longum DALAM BAKTERI STARTER TERHADAP KADAR ASAM LAKTAT,
ASETALDEHID, DAN AKSEPTABILITAS FLAVORED YOGURT KOLOSTRUM
HITO MUSLIM NURPRATAMA
ABSTRAK
Penelitian bertujuan untuk mengetahui pengaruh penggunaan
Bifidobacterium longum dalam bakteri starter pada pembuatan flavored
yogurt kolostrum dengan kadar asam laktat, asetaldehid dan akseptabilitas yang dikehendaki. Penelitian ini menggunakan Rancangan Acak Lengkap dengan lima jenis perlakuan penggunaan B. longum dengan Lactobacillus
bulgaricus dan Streptococcus thermophillus, sebagai bakteri starter yaitu
1:4 (P1 tanpa penambahan B. longum), 1:4:1 (P2), 1:4:2 (P3), 1:4:3 (P4),
1:4:4 (P5), dengan empat ulangan. Hasil penelitian menunjukkan bahwa penggunaan Bifidobacterium longum dalam bakteri starter berpengaruh meningkatkan kadar asam laktat, asetaldehid dan akseptabilitas flavored yogurt kolostrum. Penggunaan bakteri starter L. bulgaricus, S.thermophillus dengan B. longum pada perlakuan 1:4:4 menghasilkan flavored yogurt kolostrum yang dikehendaki, dengan kadar asam laktat 0,84%, asetaldehid 19,64 ppm dan akseptabilitas dengan total penerimaan yang paling disukai.
vii
EFFECT OF USING Bifidobacterium longum IN STARTER CULTURES ON THE LACTIC ACID CONTENT,
ACETALDEHYDE, AND ACCEPTABILITY OF FLAVORED YOGURT COLOSTRUM
HITO MUSLIM NURPRATAMA
ABSTRACT
The objectives of this study was to determine the effect of B. longum in starter cultures for flavored yoghurt colostrum processing due to the lactic acid content, acetaldehyde, and its acceptability. Completely Randomized Design was used in this study. There were five treatments of using B. longum in starter cultures consisted of Lactobacillus bulgaricus and Streptococcus thermophillus, at ratio of 1:4 (P1 or without B. longum), 1:4:1 (P2), 1:4:2 (P3), 1:4:3 (P4), and 1:4:4 (P5). The result indicated that the
lactic acid content, acetaldehyde, and acceptability of flavored yoghurt colostrum were increasing by using B. longum in starter cultures. By using
B. longum in starter cultures at ratio of 1:4:4 produced flavored yoghurt
colostrums as desired, with a lactic acid content of 0,84%, acetaldehyde of 19,64 ppm, and the acceptability was ranging from like very much to like extremely.
