KADAR PROTEIN PRODUK YOGHURT MENGGUNAKAN VARIASI BAHAN NABATI DENGAN SPEKTROFOTOMETRI UV-VIS

SARI, REFI WULAN DANA (2018) KADAR PROTEIN PRODUK YOGHURT MENGGUNAKAN VARIASI BAHAN NABATI DENGAN SPEKTROFOTOMETRI UV-VIS. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Yoghurt is the product of cow's milk through fermentation process of lactic acid. Lactic acid bacteria usually use in yoghurt products consist of Streptococcus thermopilus and Lactobacillus bulgaricus. Protein is one of the food groups contained in large quantities, the protein is instrumental in become of biomolecules than the energy source. This research aimed to determine level the protein in yoghurt products using kind of vegetable materials such as sweet corn, red beans and soybeans. This research is done by using plant material of sweet corn, red bean and soybean, then processed into yoghurt. Wavelength used is 541 nm, operating time, calibration curve and protein level determination using UV-Vis Spectrophotometry method. Based on the results of the study, protein content of yoghurt products of varieties of sweet corn, red beans and soybean ingredients, respectively, obtained protein content of 3,85%; 6,15%;8,93%. Keywords : Yoghurt, Protein, Spectrophotometery UV-Vis

Item Type:	Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords:	Yoghurt, Protein, Spectrophotometery UV-Vis
Subjects:	R Medicine > R Medicine (General)
Divisions:	Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan
Depositing User:	B Supri Yadi
Date Deposited:	25 Feb 2019 03:24
Last Modified:	25 Feb 2019 03:24
URI:	http://repo.setiabudi.ac.id/id/eprint/1125

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