Jurnal Kimia Mulawarman
Vol 12 No 2 (2015)

PENGARUH VARIASI WAKTU FERMENTASI TERHADAP KADAR LAKTOSA, LEMAK, pH DAN KEASAMAN PADA SUSU SAPI YANG DIFERMENTASI MENJADI YOGURT

Yeni Agustina (Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman)
Rudi Kartika (Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman)
Aman S Panggabean (Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman)

Article Info

Publish Date
22 May 2015

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.

Copyrights © 2015




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
Jurnal Kimia Mulawarman
Website

Abbrev

JKM

Publisher

Universitas Mulawarman

Subject

Chemistry

Description

Journal of Kimia Mulawarman is a peer-reviewed, open access journal that publishes original research articles, review articles, as well as short communication in all areas of chemistry, including educational chemistry and applied ...