PENGARUH FERMENTASI PADA NILAI PH SUSU JAGUNG KETAN UNGU DAN JAGUNG KETAN PUTIH YANG DIFERMENTASI DENGAN LACTOBACILLUS CASEI DAN LACTOBACILLUS BREVIS
| dc.contributor.author | Martini, Martini | |
| dc.contributor.supervisor | Budiari, Setyani | |
| dc.contributor.supervisor | Yuharmen, Yuharmen | |
| dc.date.accessioned | 2023-07-28T03:40:50Z | |
| dc.date.available | 2023-07-28T03:40:50Z | |
| dc.date.issued | 2023-05 | |
| dc.description.abstract | A decrease in pH is one indicator of the growth of microbes in forming organic acids. This study aims to determine the effect of the type of lactic acid bacteria and the fermentation time on the pH value of purple glutinous corn milk and fermented white glutinous corn milk. Purple glutinous corn milk and white glutinous corn milk are made from 10% skim milk, 20% sucrose, 0.2% monosodium glutamate (MSG), and 0.2% vitamin B6 through the pasteurization step at 90oC for 10 minutes, inoculation of bacteria (Lactobacillus casei and Lactobacillus brevis) as much as 2% and incubated at 37oC for 0, 24, 48 and 72 hours. The pH values of purple glutinous corn milk and white glutinous corn milk were measured using a pH meter (Hanna Instruments H12211, USA). The results showed that the effect of the type of lactic acid bacteria and the time of fermentation gave significantly different pH values (p<0.05) for fermented purple glutinous corn milk and white glutinous corn milk. | en_US |
| dc.description.sponsorship | Fakultas Matematika dan Ilmu Pengetahuan Alam | en_US |
| dc.identifier.citation | Perpustakaan | en_US |
| dc.identifier.other | Elfitra | |
| dc.identifier.uri | https://repository.unri.ac.id/handle/123456789/11075 | |
| dc.language.iso | en | en_US |
| dc.publisher | Elfitra | en_US |
| dc.subject | fermentation | en_US |
| dc.subject | pH | en_US |
| dc.subject | corn milk | en_US |
| dc.title | PENGARUH FERMENTASI PADA NILAI PH SUSU JAGUNG KETAN UNGU DAN JAGUNG KETAN PUTIH YANG DIFERMENTASI DENGAN LACTOBACILLUS CASEI DAN LACTOBACILLUS BREVIS | en_US |
| dc.type | Article | en_US |