Purwaningsih, Purwaningsih and Rosida, I.N. and Djaafar, T.F. and Marwati, T. and Wikandari, R. and Rahayu, E.S. (2021) Organoleptic, chemical, and microbiological characteristics of goat milk yogurt using Lactobacillus plantarum T14 and T35 with the addition of stevia sweetener. In: Adapting Agricultural Production to Covid-19.
Full text not available from this repository. (Request a copy)Abstract
Yogurt is a functional food that is in demand by the public. The high sucrose content in yogurt can cause health problems, especially for people with diabetes mellitus. Making goat milk yogurt using stevia as a sweetener is one solution. The purpose of this study was to know the organoleptic, chemical, and microbiological characteristics of goat milk yogurt fermented using Lactobacillus plantarum T14 and T35, which added with stevia sweetener. This research was conducted using a Factorial Completely Randomized Design. The first factor was the strain of lactic acid bacteria (LAB), namely Lactobacillus plantarum T14 and Lactobacillus plantarum T35. The second factor was the concentration of stevia, namely 0; 0.25; and 0.5. The yogurt processing was carried out by adding goat milk with 10 skim milk and 1 (v/v) LAB inoculum, then incubated at 37 °C for 16 hours. We found that goat milk yogurt with a Lactobacillus plantarum T14 and a stevia concentration of 0.25 was the most preferred. The your contents of protein, water, fat, titrated acid, and ash content were 6.48-6.57; 78.11-80.45; 5.03-5.16; 0.56-0.61;and 1.50-1.55, respectively. The log increase of Lactobacillus plantarum T14 and T35 about 1.48-1.54 and 0.17-0.45, respectively. © 2021 Published under licence by IOP Publishing Ltd.
Item Type: | Conference or Workshop Item (Paper) |
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Additional Information: | Cited by: 0; All Open Access, Gold Open Access |
Uncontrolled Keywords: | Agriculture; Bacilli; Fermented milk; Food supply; Integrated circuits; Lactic acid; Sugar substitutes; Ash contents; Completely randomized designs; Diabetes mellitus; Goat milks; Lactic acid bacteria; Lactobacillus plantarum; Microbiological characteristics; Skim milks; Dairies |
Subjects: | S Agriculture > S Agriculture (General) |
Divisions: | Faculty of Agricultural Technology > Food and Agricultural Product Technology |
Depositing User: | Sri JUNANDI |
Date Deposited: | 02 Oct 2024 21:56 |
Last Modified: | 02 Oct 2024 21:56 |
URI: | https://ir.lib.ugm.ac.id/id/eprint/4093 |