| dc.contributor |
Fakultas Matematika dan Ilmu Pengetahuan Alam |
|
| dc.creator |
Marlina, Lela |
|
| dc.creator |
Darusman, Fitrianti |
|
| dc.creator |
Shalannandia, Widad Aghnia |
|
| dc.creator |
Lantika, Uci Ary |
|
| dc.date |
2020-08-27 |
|
| dc.date.accessioned |
2021-03-15T03:41:13Z |
|
| dc.date.available |
2021-03-15T03:41:13Z |
|
| dc.identifier |
http://karyailmiah.unisba.ac.id/index.php/farmasi/article/view/24532 |
|
| dc.identifier |
10.29313/.v6i2.24532 |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/28695 |
|
| dc.description |
Abstract. Yogurt is a dairy product which fermented by lactic acid bacteria. The functional value of yogurt can be increased by adding natural ingredients to stimulate the growth of probiotic bacteria in the intestine. The increase in the total amount of acid in the fermentation process triggers a decrease in pH to the range of casein isoelectric points which causes a decrease in water binding capacity. Efforts to prevent the decrease in water holding capacity are carried out by adding a stabilizer. There are several types of stabilizers used in the yogurt manufacturing. All stabilizers used are selected according to the characteristics of the stabilizer. Selection of the right stabilizer can increase visicosity and decrease syneresis, thus making the organoleptic yogurt yield better.Keywords: Milk, StablizerYogurt.Abstrak. Yogurt merupakan produk olahan susu yang difermentasikan oleh bakteri asam laktat. Nilai fungsional yogurt dapat ditingkatkan dengan penambahan fortifikan bahan alam untuk menstimulasi pertumbuhan bakteri probiotik dalam saluran pencernaan. Peningkatan jumlah total asam pada proses fermentasi memicu turunnya pH sampai kisaran titik isoelektrik kasein yang menyebabkan penurunan daya ikat air. Upaya pencegahan turunnya daya ikat air dilakukan dengan penambahan bahan penstabil (stabilizer). Ada beberapa jenis stabilizer digunakan dalam proses pembuatan yogurt. Semua stabilizer yang digunakan dipilih sesuai karakteristik dari stabilizer tersebut. Pemilihan stabilizer yang tepat dapat meningkat visikositas dan menurunkan sineresis sehingga membuat hasil organoleptic yogurt menjadi lebih baik. Kata kunci: Stabilizer, Susu, Yogurt. |
|
| dc.format |
application/pdf |
|
| dc.language |
eng |
|
| dc.publisher |
Universitas Islam Bandung |
|
| dc.relation |
http://karyailmiah.unisba.ac.id/index.php/farmasi/article/view/24532/pdf |
|
| dc.rights |
Copyright (c) 2020 Prosiding Farmasi |
|
| dc.source |
Prosiding Farmasi; Vol 6, No 2, Prosiding Farmasi (Agustus, 2020); 1125-1129 |
|
| dc.source |
Prosiding Farmasi; Vol 6, No 2, Prosiding Farmasi (Agustus, 2020); 1125-1129 |
|
| dc.source |
2460-6472 |
|
| dc.source |
10.29313/.v6i2 |
|
| dc.subject |
Farmasi |
|
| dc.subject |
Stabilizer, Susu, Yogurt. |
|
| dc.title |
Review: Jenis-Jenis Stabilizer pada Yogurt |
|
| dc.type |
info:eu-repo/semantics/article |
|
| dc.type |
info:eu-repo/semantics/publishedVersion |
|
| dc.type |
Peer-reviewed Article |
|
| dc.type |
Kuantitatif |
|