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All Journal Jurnal Kimia Mulawarman
Yeni Agustina
Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman
Chemistry

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PENGARUH VARIASI WAKTU FERMENTASI TERHADAP KADAR LAKTOSA, LEMAK, pH DAN KEASAMAN PADA SUSU SAPI YANG DIFERMENTASI MENJADI YOGURT Yeni Agustina; Rudi Kartika; Aman S Panggabean
JURNAL KIMIA MULAWARMAN Vol 12 No 2 (2015)
Publisher : Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman

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Abstract

Yogurt is a fermentation milk product with bacteria Streptococcus thermophillus and Lactobacillus bulgariccus which has been commonly used in the process of making yogurt. The purpose of this study was to determine the effect of fermentation on the levels of lactose, fat, pH, acidity in yogurt. Determination of lactose in volumetric according Gohr, fat content carried by the Gerber method, using a pH meter pH and acidity values using titration.Keywords : lactose, fat, pH, acidity, fermentation, yogurt.
Co-Authors Aman S Panggabean Rudi Kartika, Rudi