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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/30154

Title: Studi Pertumbuhan Bakteri Probiotik (Lactobacillus casei dan Lactobacillus plantarum B2) pada Medium Fermentasi Sari Kedelai dan Susu Skim
Other Titles: Study of Probiotic Bacteria Growth (Lactobacillus casei and Lactobacillus plantarum B2) in Soy Milk and Skim Milk Fermentation Medium
Authors: Indrawati, Renny
Keywords: probiotic
soy milk
Issue Date: 30-Jun-2011
Abstract: Probiotic food products have been well known as functional food because they can enhance human health by improving the balance of microflora in the gut. The main problem in probiotic products that using milk as fermentation medium is the fact that a number of probiotic organisms grow slowly in milk during product manufacture because many probiotic bacteria show either a lower β-galactosidase (enzyme that catalyzing the hydrolysis of lactose, main carbohydrate in milk) activity or no activities at all. On the other side, soy milk was potentially developed as probiotic beverage because it contains prebiotic oligosaccharides stachyose and raffinose that can promote the growth of probiotic bacteria. The aims of this research were to study the growth ability of probiotic bacteria Lactobacillus casei and Lactobacillus plantarum B2 in soy milk and skim milk as the fermentation medium, and also the proportion of soy milk and skim milk. This research used Completely Randomize Design with two factors and three replications. The first factor is the probiotic isolate species with two levels (Lactobacillus casei, Lactobacillus plantarum B2) and the second factor is the proportion of skim milk and soy milk with three levels (1:0, 1:1, 0:1). The data was analyzed by variants analysis with the interval significance (α) 0,05 and then followed by Least Significant Difference Test (α = 0,05). The best result was chosen by multiple attribute method. The result showed that the species of probiotic isolate (Lactobacillus casei and Lactobacillus plantarum B2) gave significant differences (α = 0,05) to the decrease of pH in the fermentation medium. The proportion of skim milk and soy milk gave very significant differences (α = 0,01) to the increase of titratable acidity, the decrease of pH, the decrease of reducing sugar, and also gave significant differences (α = 0,05) to the decrease of N-amino in the fermentation medium. There was not interaction between the probiotic isolate species treatment and the fermentation medium proportion treatment. The best result is the treatment that used Lactobacillus plantarum B2 in the fermentation medium with 0:1 proportion of skim milk and soy milk for 8 hours of fermentation. This product has characteristics as follows: 1,19x109 CFU/ml of LAB total, 0,394% of titratable acidity, 4,52 of pH, 0,019% of reducing sugars, and 0,01133% of N-amino
URI: http://elibrary.ub.ac.id/handle/123456789/30154
Appears in Collections:Minor Thesis

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STUDI-PERTUMBUHAN-BAKTERI-PROBIOTIK-(Lactobacillus-casei-dan-Lactobacillus-plantarum-B2)-PADA-MEDIUM-FERMENTASI-SARI-KEDELAI-DAN-SUSU-SKIM-(ABSTRAK).docabstrak88 kBMicrosoft WordView/Open
STUDI-PERTUMBUHAN-BAKTERI-PROBIOTIK-(Lactobacillus-casei-dan-Lactobacillus-plantarum-B2)-PADA-MEDIUM-FERMENTASI-SARI-KEDELAI-DAN-SUSU-SKIM-(ABSTRAK).pdfabstrak21.73 kBAdobe PDFView/Open
STUDI-PERTUMBUHAN-BAKTERI-PROBIOTIK-(Lactobacillus-casei-dan-Lactobacillus-plantarum-B2)-PADA-MEDIUM-FERMENTASI-SARI-KEDELAI-DAN-SUSU-SKIM-(ABSTRAK).psabstrak210.16 kBPostscriptView/Open
STUDI-PERTUMBUHAN-BAKTERI-PROBIOTIK-(Lactobacillus-casei-dan-Lactobacillus-plantarum-B2)-PADA-MEDIUM-FERMENTASI-SARI-KEDELAI-DAN-SUSU-SKIM-(DAFTAR-ISI).docdaftar isi87 kBMicrosoft WordView/Open
STUDI-PERTUMBUHAN-BAKTERI-PROBIOTIK-(Lactobacillus-casei-dan-Lactobacillus-plantarum-B2)-PADA-MEDIUM-FERMENTASI-SARI-KEDELAI-DAN-SUSU-SKIM-(DAFTAR-ISI).pdfdaftar isi15.12 kBAdobe PDFView/Open
STUDI-PERTUMBUHAN-BAKTERI-PROBIOTIK-(Lactobacillus-casei-dan-Lactobacillus-plantarum-B2)-PADA-MEDIUM-FERMENTASI-SARI-KEDELAI-DAN-SUSU-SKIM-(DAFTAR-ISI).psdaftar isi186.26 kBPostscriptView/Open
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