AKTIVITAS ANTIBAKTERI DAN SIFAT ORGANOLEPTIK YOGURT SUSU JAGUNG MANIS DENGAN PENAMBAHAN SUKROSA

sapti widiningsih(1*), joko teguh isworo(2)


(1) Program Studi SI Teknologi Pangan Universitas Muhammadiyah Semarang
(2) Program Studi SI Ilmu Gizi Universitas Muhammadiyah Semarang
(*) Corresponding Author

Abstract


Sweet corn milk yogurt with the addition of sucrose is one of the fermentation product of lactic acid bacteria. The purpose of this study was to determine the effect of adding sucrose to the antibacterial activity and organoleptic properties. This study uses a single factor completely randomized design with repeated 4 times, the materials used are sweet corn, plain yogurt, skim milk and sucrose concentrations 0%, 1%, 2%, 3% and 4%. The variables measured were the antibacterial activity using diffusion test and organoleptic properties to the assessment of test scoring panelists. Results showed was significant of adding sucrose to the antibacterial activity of E. coli (8.91 mm) and Salmonella thyphi (9.99 mm). Cs Not significantly of the organoleptic test on fragrance, color and viscosity, however the highest score of sweet corn milk yogurt on the addition of 4% sucrose.


Keywords


sweet corn yogurt, antibacterial activity, organoleptic properties

Full Text:

PDF PDF

References


Aak. 1993. Teknik bercocok tanam jagung. Yogyakarta. Canisius

Alokomi, H.L,E,Skyita dan M,Saarela. 2000. Lactic acid permeabilizes gram negative bacterin by disrupting outer membrane. Appl and Environ Microbiol. 66 (5).

Ardiansyah. 2005. Daun beluntas sebagai bahan antibakteri dan antioksidan. Artikel IPTEK- Bidang Biologi, Pangan dan Kesehatan

Buckle, K.A, R.A Edward, G.H Fleet and M.Wooton. 1985. Ilmu Pangan, (Diterjemahkan oleh Purnomo H dan Adiono) Jakarta; UI Press.

Koswara. 2009. Teknologi Pembuatan Yogurt. eBook Pangan.com

Lismayana. 2010. Diskripsi Minuman Yogurt Jagung.

Poeloengan, M. 2008. Pengujian Yogurt Probiotik pada Pertumbuhan Bakteri. Di dalam Prosiding Prospek Industri Sapi Perah Menuju Perdagangan Bebas 2020. Jakarta, 21 April 2008. Hlm 304

Rachmawati. 2000. Mempelajari Perubahan Mikrobiologi selama Fermentasi Rebon (Masin) serta Identifikasi Bakteri Asam Laktat. (Skripsi). Jurusan Teknologi Pangan dan Gizi. Fakultas Teknologi Pertanian. Institut Pertanian Bogor.

Winarno, F.G, S.Fardiaz. D.Fardiaz. 1980. Pengantar Teknologi Pangan. PT Gramedia Pustaka Utama. Jakarta

Yusmarini dan R. Efendi. 2004. Evaluasi Mutu Soygurt yang dibuat dengan Penambahan beberapa jenis gula. Jurnal Natur Indonesia 104 - 110


Article Metrics

Abstract view : 910 times
PDF - 113 times PDF - 108 times

DOI: https://doi.org/10.26714/jpg.2.2.2011.39-46

Refbacks

  • There are currently no refbacks.


Copyright (c) 2018 Jurnal Pangan dan Gizi



Jurnal Pangan dan Gizi 
ISSN (print) 2086-6429 | 2086-6429  (online)
Organized by Department of Food Science and Technology, Universitas Muhammadiyah Semarang, Semarang, Indonesia
Published by Prodi Teknologi Pangan Universitas Muhammadiyah Semarang
W : https://jurnal.unimus.ac.id/index.php/JPDG 
E : jurnalpangan@unimus.ac.id, nurrahman@unimus.ac.id

Jumlah Pengunjung :

 View My Stats

 

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.