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Kembali| NIM (Student Number) | D1E009062 |
|---|---|
| Nama Mahasiswa | ARINIE PUTRIANA SUKMAWARDANI |
| Judul Artikel | NILAI pH, JUMLAH MIKROBA, JUMLAH BAKTERI ASAM LAKTAT KEJU PROBIOTIK YANG DIBUAT DENGAN TIGA LEVEL KULTUR BAKTERI ASAM LAKTAT |
| Abstrak | Penelitian berjudul Nilai pH, Jumlah Mikroba, Jumlah Bakteri Asam Laktat yang dibuat dengan Tiga Level Kultur Bakteri Asam Laktat yang dilaksanakan pada November 2012. Materi yang digunakan dalam penelitian ini adalah 18 liter susu kambing PE PEGUMAS, kultur bakteri Lactobacillus casei dan Bifidobacterium longum. Metode penelitian adalah eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 6 ulangan yaitu P1 : penambahan Lactobacillus casei dan Bifidobacterium longum 2 %, P2 : penambahan Lactobacillus casei dan Bifidobacterium longum 4 %, P3 : penambahan Lactobacillus casei dan Bifidobacterium longum 6 % . Data dianalisis menggunakan analisis variansi. Hasil penelitian menunjukan bahwa penambahan Lactobacillus casei dan Bifidobacterium longum berpengaruh tidak nyata (P>0,05) terhadap nilai pH, jumlah mikroba, dan jumlah bakteri asam laktat. Kesimpulan dari penelitian ini adalah bahwa penambahan Lactobacillus casei dan Bifidobacterium longum (1:1) sampai dengan konsentrasi 6 % berpengaruh tidak nyata terhadap nilai pH, jumlah mikroba, dan jumlah bakteri asam laktat keju. |
| Abstrak (Inggris) | A research entitled “pH Value, Total Microbe, Total Lactic Acid Bacteria of Probiotic Cheese which is made of Three Level of Lactic Acid Bacteria Culture” were conducted on November 2012. The materials were used in this research were 18 liters of goat milk PE PEGUMAS, lactic acid bacteria Lactobacillus casei and Bifidobacterium longum. The method were experimental with completely randomized design (CRD) method which is consisted of 3 treatments and 6 repetitions were P1 : addition of Lactobacillus casei dan Bifidobacterium longum 2 %, P2 : addition of Lactobacillus casei dan Bifidobacterium longum 4 %, P3 : addition of Lactobacillus casei dan Bifidobacterium longum 6 %. The data obtained were analyzed using analysis of variance. The results of analysis of variance showed the addition of Lactobacillus casei and Bifidobacterium longum did not significantly (P > 0,05) affected the pH value, total lactic acid bacteria, and total microbe of cheese. The conclusion was the addition of Lactobacillus casei and Bifidobacterium longum (1:1) in the level up to 6 % not significant on pH value, total lactic acid bacteria, and total microbes of cheese. |
| Kata Kunci | Keju Probiotik, Lactobacillus casei, Bifidobacterium longum, pH Value, Total LAB, Total Microbe. |
| Nama Pembimbing 1 | Dr. Triana Setyawardani S.Pt., MP |
| Nama Pembimbing 2 | Ir. Triana Yuni Astuti, MP |
| Tahun | 2013 |
| Jumlah Halaman | 6 |
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