Total Bacteria of Lactic Acid, Total Acid, pH Value, Syneresis, Total Dissolved Solids and Organoleptic Properties of Yoghurt Back Slooping Method

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Published Oct 30, 2020
https://doi.org/10.20956/at.v13i2.358
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Jurnal Agritechno, Vol. 13, Number 2, Oktober 2020

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Rizki Adrianto
Balai Riset dan Standardisasi Industri Bandar Lampung
Damar Wiraputra
Balai Riset dan Standardisasi Industri Bandar Lampung
Masmulki Daniro Jyoti
Balai Riset dan Standardisasi Industri Bandar Lampung
Arifia Zulaika Andaningrum
Balai Riset dan Standardisasi Industri Bandar Lampung

Abstract

This study aims to determine the total lactic acid bacteria, total acid, pH value, syneresis, and organoleptic properties of yogurt using the back slooping method. Experiments were made by taking bacteria from yogurt products (biocul) with variations in the incubation time of room temperature, 37 oC, 40 oC, 45 oC, and 37 oC to 40 oC. The results of the analysis on total lactic acid bacteria, total acid, pH value, and viscosity of yoghurt with the back slooping method gave different results. Meanwhile, the organoleptic test used the hedonic level of preference, which included aroma, color, texture, and overall acceptance. Total lactic acid bacteria 8,03-8,29 log CFU / ml; total acid 0.95-1.26%; pH value 3.70-4.78; total dissolved solids 10.1-12.0%; Organoleptic test with the level of preference including color, aroma, texture and overall acceptance, obtained a preference score of 4, which means like. Based on the organoleptic test, it can be concluded that the best quality of yogurt with the back-loop method of incubation temperature of yogurt B5 with an incubation temperature of 37 oC to 40 oC

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How to Cite
Adrianto, R., Wiraputra, D., Jyoti, M. D., & Andaningrum, A. Z. (2020). Total Bacteria of Lactic Acid, Total Acid, pH Value, Syneresis, Total Dissolved Solids and Organoleptic Properties of Yoghurt Back Slooping Method. Jurnal Agritechno, 13(2), 105–111. https://doi.org/10.20956/at.v13i2.358
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