Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea) terhadap Pertumbuhan Bakteri Asam Laktat pada Pembuatan Yogurt Telang

Authors

  • Lana Santika Nadia Universitas PGRI Yogyakarta
  • Adi Sutakwa Universitas PGRI Yogyakarta
  • Suharman Suharman Universitas PGRI Yogyakarta

DOI:

https://doi.org/10.12928/jfc.v3i1.3123

Keywords:

asam laktat, bakteri asam laktat, bunga telang, yogurt

Abstract

Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh penambahan ekstrak bunga telang dan penambahan susu skim pada pertumbuhan bakteri asam laktat. Rancangan perconaan yang digunakan adalah Rancangan Acak Lengkap dengan perlakuan tanpa dan penambahan ekstrak bunga telang (1% v/v). Pembuatan yogurt dan yogurt telang menggunakan susu skim (SS), susu pasteurisasi (SP), susu UHT(SU), susu pasteurisasi dengan penambahan 5% (b/v) bubuk skim (SPS), dan susu UHT dengan penambahan 5% (b/v) bubuk skim (SUS). Hasil analisa total BAL menunjukkan tidak berbeda nyata dan semua variabel tersebut sesuai dengan Standar SNI 2981:2009. Kesimpulannya, Penambahan ekstak bunga telang tidak menghambat pertumbuhan bakteri asam laktat namun juga tidak meningkatkan pertumbuhan BAL. Namun, asam laktat meningkat dengan penambahan ekstrak bunga telang. Dengan menambahkan susu skim dapat pula meningkatkan asam laktat pada yogurt.

Author Biographies

Lana Santika Nadia, Universitas PGRI Yogyakarta

Fakultas Pertanian, Universitas PGRI Yogyakarta

Adi Sutakwa, Universitas PGRI Yogyakarta

Fakultas Pertanian, Universitas PGRI Yogyakarta

Suharman Suharman, Universitas PGRI Yogyakarta

Fakultas Pertanian, Universitas PGRI Yogyakarta

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Published

2020-07-01

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