KUALITAS ”KISHK” TEPUNG UBI JALAR (Ipomoea batatas)- YOGURT YANG DIFERMENTASI DENGAN Lactobacillus bulgaricus DAN Streptococcus thermophilus

Danang Prasetyohadi, Ir. Nurliyani, MS.,; Ir. RA. Rihastuti, MS

2010 | Skripsi | S1 PETERNAKAN

THE QUALITY OF ”KISHK” SWEET POTATO FLOUR (Ipomoea batatas)-YOGURT FERMENTED BY Lactobacillus bulgaricus AND Streptococcus thermophilus Danang Prasetyohadi 2004/176287/PT/04805 ABSTRACT The objective of this experiment was to investigate the effect of the ratio of sweet potatoes flour and yogurt, and sucrose addition to the quality of Kishk. Yogurt was prepared by pasteurizing milk with sucrose 0% and 5%. It was then inoculated with starter (Lactobacillus bulgaricus and Streptococcus thermophilus), and incubated at temperature 37°C for six hours. Sweet potato flour and yogurt were then mixed with a ratio of 1:2 and 1:4, and incubated at 37°C for 24 hours, followed by drying at temperature of 50°C for 46 hours to produce Kishk. Data was collected, including pH, acidity, lactose content, water content and total levels of lactic acid bacteria. Subsequently data were analyzed using analysis of variance 2 x 2 (two factor of treatment and two factor of the addition of sucrose). The data showed no effect of ratio differences of 1:2 and 1:4 on pH value, acidity, lactose and total lactic acid bacteria, the avarage of 3.69; 2.042%; 2.495%; and 2 x 107 cfu/g, respectively. The difference ratio of flour and yogurt was only significant effect (P <0.05) on moisture content. Key Words: Kishk, Sucrose, Lactobacillus bulgaricus, Streptococcus thermophilus.

THE QUALITY OF ”KISHK” SWEET POTATO FLOUR (Ipomoea batatas)-YOGURT FERMENTED BY Lactobacillus bulgaricus AND Streptococcus thermophilus Danang Prasetyohadi 2004/176287/PT/04805 ABSTRACT The objective of this experiment was to investigate the effect of the ratio of sweet potatoes flour and yogurt, and sucrose addition to the quality of Kishk. Yogurt was prepared by pasteurizing milk with sucrose 0% and 5%. It was then inoculated with starter (Lactobacillus bulgaricus and Streptococcus thermophilus), and incubated at temperature 37°C for six hours. Sweet potato flour and yogurt were then mixed with a ratio of 1:2 and 1:4, and incubated at 37°C for 24 hours, followed by drying at temperature of 50°C for 46 hours to produce Kishk. Data was collected, including pH, acidity, lactose content, water content and total levels of lactic acid bacteria. Subsequently data were analyzed using analysis of variance 2 x 2 (two factor of treatment and two factor of the addition of sucrose). The data showed no effect of ratio differences of 1:2 and 1:4 on pH value, acidity, lactose and total lactic acid bacteria, the avarage of 3.69; 2.042%; 2.495%; and 2 x 107 cfu/g, respectively. The difference ratio of flour and yogurt was only significant effect (P <0.05) on moisture content. Key Words: Kishk, Sucrose, Lactobacillus bulgaricus, Streptococcus thermophilus.

Kata Kunci : Kishk, Sucrose, Lactobacillus bulgaricus, Streptococcus thermophilus