Dublin Core
Title
Pengaruh Suplementasi Tepung Terigu terhadap Pertumbuhan dan Laju Pengasaman Probiotik Lactobacillus acidophilus
Description
This study aimed to determine the effect of the addition of wheat flour as a potential prebiotic on growth and acidification rate of probiotic Lactobacillus acidophilus (L. acidophilus) in fermented milk. The study was conducted by adding the flour with concentrations 1, 3 and 5% in the fermentation medium with 15% skim milk. Observed growth parameters including the total number of probiotic bacteria, decreasing pH and increasing acidity during the fermentation process. The results showed that the addition of wheat flour speed up the fermentation time, accelerate the process of decline in pH, increasing the acidity and increase the total number of probiotic bacteria.This study shows that wheat flour supplemented in fermented milk could enhance the growth characteristics of probiotics L. acidophilus. Keywords: probiotics, L. acidophilus, growth, wheat flour
Creator
Mariana, Elmy; Jurusan Peternakan, Fakultas Pertanian, Universitas Syiah Kuala, Darussalam, Banda Aceh
Susanti, Hilda; Fakultas Peternakan, Universitas Andalas, Kampus Limau Manis, Padang
Source
Jurnal Teknologi dan Industri Pertanian Indonesia; Vol 4, No 3 (2012): September - December 2012
2442-7020
2085-4927
Publisher
Agricultural Faculty
Date
2012-10-15
Contributor
Jurusan Peternakan, Fakultas Pertanian, Universitas Syiah Kuala, Darussalam, Banda Aceh
Fakultas Peternakan, Universitas Andalas, Kampus Limau Manis, Padang
Relation
http://jurnal.unsyiah.ac.id/TIPI/article/view/738/692
Format
application/pdf
Language
eng
Type
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
Identifier
http://jurnal.unsyiah.ac.id/TIPI/article/view/738
10.17969/jtipi.v4i3.738