PENGARUH VARIASI WAKTU FERMENTASI TERHADAP KADAR LAKTOSA, LEMAK, pH DAN KEASAMAN PADA SUSU SAPI YANG DIFERMENTASI MENJADI YOGURT

  • Yeni Agustina Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman
  • Rudi Kartika Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman
  • Aman S Panggabean Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman

Abstract

Yogurt is a fermentation milk product with bacteria Streptococcus thermophillus and Lactobacillus bulgariccus which has been commonly used in the process of making yogurt. The purpose of this study was to determine the effect of fermentation on the levels of lactose, fat, pH, acidity in yogurt. Determination of lactose in volumetric according Gohr, fat content carried by the Gerber method, using a pH meter pH and acidity values using titration.


Keywords : lactose, fat, pH, acidity, fermentation, yogurt.

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References

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Published
2015-05-22
How to Cite
AGUSTINA, Yeni; KARTIKA, Rudi; PANGGABEAN, Aman S. PENGARUH VARIASI WAKTU FERMENTASI TERHADAP KADAR LAKTOSA, LEMAK, pH DAN KEASAMAN PADA SUSU SAPI YANG DIFERMENTASI MENJADI YOGURT. JURNAL KIMIA MULAWARMAN, [S.l.], v. 12, n. 2, may 2015. ISSN 2476-9258. Available at: <http://jurnal.kimia.fmipa.unmul.ac.id/index.php/JKM/article/view/9>. Date accessed: 19 apr. 2024.
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Vol 12 No 2 (2015)
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