KHUSNIYAH, OCTIA MUTHIBA’UL (2016) PENETAPAN KADAR ASAM LAKTAT PADA YOGHURT DALAM VARIASI WAKTU INKUBASI DENGAN METODE ALKALIMETRI. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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Abstract
Yoghurt is a fermented milk product semi solid form that produced through fermentation of milk using lactic acid bacteria. This study aims to determine the levels of lactic acid in yoghurt a variety of incubation time and compare with SNI fermented milk. The sample used is a yoghurt brand X home circulating in the supermarket at Surakarta. Measuring levels of lactic acid in yogurt with methods alkalimetry. Measurement lactic acid levels do the yogurt 0 weeks, yoghurt incubated in the refrigerator for 2 weeks and 4 weeks. Lactic acid analysis done by two methods: the first step in this research, qualitative analysis on the sample with the reagent FeCl3 is formed yellow solution, the sample with a reagent cuprifil is formed a blue solution, as well as samples with reagents resorcin and H2SO4 is formed brownish red. Based on the results of quantitative analysis research on lactic acid levels gained an average of yoghurt 0 weeks was 0.60 %w/w, Yoghurt incubated in the refrigerator 2 weeks was 0.90 %w/w, while yoghurt were incubated in the refrigerator for 4 weeks was 0.70 %w/w. Lactic acid levels were investigated in accordance with SNI fermented milk . Keywords: yoghurt, lactic acid, alkalimetry
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | yoghurt, lactic acid, alkalimetry |
| Subjects: | R Medicine > RS Pharmacy and materia medica |
| Divisions: | Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan |
| Depositing User: | magdalena kartika ningsih |
| Date Deposited: | 09 Oct 2019 08:22 |
| Last Modified: | 09 Oct 2019 08:22 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/1687 |
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