Pengaruh Penambahan Sukrosa Terhadap Yoghurt Susu Kacang Tolo Menggunakan Kultur Campuran Bakteri Asam Laktat Sebagai Makanan Pokok
Keywords:
Yoghurt winged bean, pH, Total acid, Total lactic acid bacteriaAbstract
Tolo bean milk yogurt is a functional food derived from vegetable milk made from beans Tolo that contains protein, lysine, aspartic acid and glutamic acid are relatively high, so good for vegetarians and people with lactose intolerance, and can improve intestinal microflora. Yogurt is a functional food containing lactic acid bacteria which can reduce cholesterol levels and increase endurance. Have believed that functional foods can prevent or decrease the likelihood of disease. This study aimed to analyze the quality of microbiological and chemical quality of yogurt peanut Tolo seen from the influence of sucrose. This study is a pure experiment, with variable effect is the addition of sucrose (4%, 6%, 8% and 10%). Variable quality affected are chemical (pH, total acid) and microbiological quality (total lactic acid bacteria). Analysis of the data is tabulated and presented in a descriptive narrative. Values of pH, total acid levels, and BAL are affected by the treatment, Treatment P3 and P4 by the addition of sucrose 8% and 10% had the lowest pH value of 3.3 and a total acid content of the highest 1% and has a total of lactic acid bacteria highest.
Downloads
References
Bachyar. 2002.Penilaian Status Gizi.Buku Kedokteran EGC. Jakarta.
Chandan, R.C. & Shahani, K.M. 1993. Yoghurt. Di dalam Hui (ed.). Dairy Science and Technology Handbook-Product Manufacturing. New York.
[Depkes] Departemen Kesehatan. 2008. Laporan Hasil Riset Kesehatan Dasar Indonesia. Jakarta: Badan Penelitian dan Pengembangan Kesehatan, Departemen Kesehatan RI.
Dewan Standarisasi Nasional 1992 SNI Yoghurt (SNI 01-2981-1992.1992). Dewan Standarisasi Nasional, Jakarta
Evelyn, P. 2009. Anatomi dan Fisiologi Untuk Paramedis. PT. Gramedia Pustaka Utama.Jakarta.
Fardiaz S 1992 Mikrobiologi Pangan 1. Penerbit PT Gramedia Pustaka Utama. Jakarta
Fathir, F.N. 2009. Pembuatan yoghurt sinbiotik dari susu kambing peranakan etawa menggunakan kultur campuran bakteri asam laktat sebagai pangan fungsional pencegah diare. Institut Pertanian Bogor. Bogor
Firmansyah.R 2013.Pembuatan Yogurt dari Kacang Tunggak (Vigna Unguiculata) dengan Starter Lactobacillus Bulgarius dan Streptococcus thermophilus Menggunakan Fermentor. Universitas Diponegoro. Semarang
Haryoto 1996 Susu dan Yogurt Kecipir. Teknologi Tepat Guna. Kanisius. Yogyakarta
Muchtadi, D dan Wijaya, C.H., 1996. Makanan fungsional: pengenalan dan perancangan. Hand-out kursus singkat Makanan fungsional dan keamanan pangan. PAU Pangan dan Gizi, UGM. Jogjakarta.
Munadi, Y. 2008. Media Pembelajaran Sebuah Pendekatan Baru. Ciputat: Gaung Persada press.
Murgiyanta. Dampak Pemberian Tablet Sulfas Ferrosus Terhadap Produktivitas Pekerja Wanita Pencetak Batu Bata Yang Anemia Di Kecamatan Pagar Merbau Kabupaten Deli Serdang Tahun 2006 [Skripsi]. Medan: Universitas Sumatera Utara. 2006.
Nizori A, Suwita V, Surhaini et al 2007 Pembuatan Soygurt Sinbiotik sebagai Makanan Fungsional dengan Penambahan Kultur Campuran. Jurnal Teknologi Industri Pertanian Vol.18 (1).28-33
Novia, Diana. 2012. Pembuatan Yoghurt Nabati melalui Fermentasi Susu Kacang Merah (Phaseolus vulgaris) Menggunakan Kultur Backslop. Universitas Indonesia. Jakarta
Rahayu ES 2010 Probiotik untuk Kesehatan dan Kecantikan. Foodreview Vol.V no.8 Agustus 2010. PT Media Pangan Indonesia. Bogor
Rahman AS, S Fardiaz, WP Rahayu, Suliantri dan CC Nurrwitri 1992 Teknologi Fermentasi Susu. Departemen Pendidikan dan Kebudayaan Direktorat Jendral Pendidikan Tinggi Pusat Antar Universitas Pangan dan Gizi. Institut Pertanian Bogor, Bogor
Sadikin Somaadmadja. 1990. Sumber Daya Nabati Asia Tenggara I. Yogyakarta
Sari NK 2007 Tren dan Potensi Susu Sapi dalam Food Review bulan Maret 2007. PT Media Pangan Indonesia, Bogor.
Sartono. Hubungan Konsumsi Makanan, Dan Kadar Hemoglobin (Hb) Dengan Prestasi Belajar Siswa SLTP Kota PalembangTesis. Yogyakarta: Univ. Gadjah Mada, 2006
Sayung Kabupaten Demak [Tesis]. Semarang: Universitas Diponegoro. 2006.
Shinta, A. Hubungan Antara Kadar Hemoglobin Dengan Prestasi Belajar Siswi SMP Negeri 25 Semarang [Skripsi]. Semarang: Fakultas Kesehatan Masyarakat Universitas Negeri. 2005.
Sinaga, E., 2005. Hubungan antara kadar Hb dengan prestasi belajar pada murid SD Negeri No. 173728 Lobutua Kecamatan Palipi Kabupaten Samosir Tahun 2005. Jurnal Mutiara Kesehatan Indonesia 1(2): 15-21
Suhardjo. 1996. Berbagai Cara Pendidikan Gizi. Bumi Aksara.Jakarta.
Surono IS 2004 Probiotik, Susu Fermentasi dan Kesehatan. Yayasan Pengusaha Makanan dan Minuman Seluruh Indonesia (YAPMMI) TRICK, Jakarta
Syaifulina T 2008 Skripsi Aktivitas antagonistik kultur starter yoghurt dan kefir terhadap bakteri E.coli selama proses fermentasi dan penyimpanan dingin. Program studi Teknologi Hasil Ternak Fakultas Peternakan. Institut Pertanian Bogor, Bogor
Triyono A 2010 Mempelajari Pengaruh Maltodekstrin dan Susu Skim terhadap Karakteristik Yoghurt Kacang Hijau (Psaseolus radiatus L) Seminar Rekayasa Kimia dan Proses. ISSN: 1411-4216
Wahyudi A dan Samsundari S 2008 Bugar dengan Susu Fermentasi. UMM Press. Malang
Wulansari, Yulia. Estimasi Kerugian Ekonomi Akibat Anemia Gizi Besi diberbagai Provinsi di Indonesia dan Biaya Penanggulangan melalui Suplementasi. [Skripsi]. Bogot: Institut Pertanian Bogor. 2006.
Yulianasari, A.I., Faktor-faktor yang mempengaruhi kejadian anemia pada remaja dan dewasa di DKI Jakarta Tahun 2007 [Skripsi]. Bogor: Institut Pertanian Bogor.2009.
Downloads
Published
How to Cite
Issue
Section
License
Copyright notice
Ownership of copyright
The copyright in this website and the material on this website (including without limitation the text, computer code, artwork, photographs, images, music, audio material, video material and audio-visual material on this website) is owned by JURNAL INFO KESEHATAN and its licensors.
Copyright license
JURNAL INFO KESEHATAN grants to you a worldwide non-exclusive royalty-free revocable license to:
- view this website and the material on this website on a computer or mobile device via a web browser;
- copy and store this website and the material on this website in your web browser cache memory; and
- print pages from this website for your use.
- All articles published by JURNAL INFO KESEHATAN are licensed under the Creative Commons Attribution 4.0 International License. This permits anyone to copy, redistribute, remix, transmit and adapt the work provided the original work and source is appropriately cited.
JURNAL INFO KESEHATAN does not grant you any other rights in relation to this website or the material on this website. In other words, all other rights are reserved.
For the avoidance of doubt, you must not adapt, edit, change, transform, publish, republish, distribute, redistribute, broadcast, rebroadcast or show or play in public this website or the material on this website (in any form or media) without appropriately and conspicuously citing the original work and source or JURNAL INFO KESEHATAN prior written permission.
Permissions
You may request permission to use the copyright materials on this website by writing to jurnalinfokesehatan@gmail.com.
Enforcement of copyright
JURNAL INFO KESEHATAN takes the protection of its copyright very seriously.
If JURNAL INFO KESEHATAN discovers that you have used its copyright materials in contravention of the license above, JURNAL INFO KESEHATAN may bring legal proceedings against you seeking monetary damages and an injunction to stop you using those materials. You could also be ordered to pay legal costs.
If you become aware of any use of JURNAL INFO KESEHATAN copyright materials that contravenes or may contravene the license above, please report this by email to jurnalinfokesehatan@gmail.com
Infringing material
If you become aware of any material on the website that you believe infringes your or any other person's copyright, please report this by email to jurnalinfokesehatan@gmail.com.
