PUTRI, ISYA MAHARANI (2018) PENETAPAN KADAR LEMAK PADA PRODUK YOGHURT NABATI DENGAN METODE EKSTRAKSI SOXHLET. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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Abstract
Yoghurt is one of products of fermented diary. It is derived from Turkish word jugurt which means sour. It requires Lactobacillus bulgaricus and Streptococcus thermophilus bacteria, during the production, to clot the milk up, and turn it into yoghurt. The aim of this research are to determine the fat estimation in vegetable-based yogurt products compared to SNI, to socialize that corn-based, soybeanbased, and redbeans-based milk can be processed to make yogurt which contains similar nutritions as dairy-based yoghurt Firstly, corn, soybeans, and red beans are processed into milk. Secondly lactic acid bacteria is added, during fermentation. Soxhlet extraction method with ether solvent is used to determine fat estimation in vegetable-based yoghurt The result of the research indicates that fat estimation in vegetable-based yoghurt products are as follows: corn-based 1.66%, soybean-based 2.46%, and red beans-based 2.30%. It surpasses SNI requirement, 0.6-2.9%. Keywords: Vegetable Yoghurt, Fat, Soxhlet Extraction.
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | Vegetable Yoghurt, Fat, Soxhlet Extraction. |
| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan |
| Depositing User: | B Supri Yadi |
| Date Deposited: | 23 Feb 2019 03:30 |
| Last Modified: | 23 Feb 2019 03:30 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/729 |
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