PRODUKSI STARTER YOGHURT YANG RESISTEN TERHADAP RESIDU ANTIBIOTIKA PENICILLIN PADA SUSU DAN APLIKASINYA PADA PEMBUATAN YOGHURT

Ratna , Yulistiani (2009) PRODUKSI STARTER YOGHURT YANG RESISTEN TERHADAP RESIDU ANTIBIOTIKA PENICILLIN PADA SUSU DAN APLIKASINYA PADA PEMBUATAN YOGHURT. Jurnal Penelitian Ilmu-Ilmu Teknik, 9 (1). pp. 1-10. ISSN 1411-9102

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    Abstract

    The presence of antibiotic residues in milk other than harmful to humans, also cause failure in the process of making yogurt. Through modifications to the standard procedures for making yogurt fermentation successfully contain and eliminate antibiotic residues in milk, but according to Yulistiani and Raharjo (2006), the total 4 5content of lactic acid bacteria is still low at 10 - 10 CFU / ml. The research aims to: 1). Produces yogurt starter resistant penicillin antibiotic residue levels in milk; 2). Assessing the use of starter concentration (which is resistant to penicillin antibiotics residues content) and determine the concentration of the best starter for the application in the manufacture of yogurt from milk beresidu antibiotics penicillin and 3). Produce yogurt from milk beresidu penicillin antibiotics in accordance with quality standards Food Drug Administration (FDA), total lactic acid bacteria when consumed yogurt 7must contain at least 10 CFU / ml. The results showed that the production of yoghurt starter resistant to penicillin antibiotics in milk can be done by the yogurt starter adaptation process in several levels of the antibiotic penicillin in stages. Application concentration yogurt starter (which is resistant to the antibiotic penicillin) for 5.0% -12.5% in the penicillin antibiotics beresidu milk 6.0 IU / ml and 10.0 IU / ml can produce a total of yogurt with lactic acid bacteria (9.371 log CFU / ml - 9.528 log CFU / ml). Concentration of starter yogurt (which is resistant to the antibiotic penicillin) have real impact on the total lactic acid bacteria, total acid, pH and soluble protein content. Residual Penicillin 10.0 IU / ml and 5.0% concentration of the starter is the best treatment for application in the manufacture of yoghurt of milk beresidu penicillin antibiotics.

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: UPN Jatim Journal > Jurnal Penelitian Ilmu-Ilmu Teknik
    Depositing User: Users 2 not found.
    Date Deposited: 10 Mar 2012 10:35
    Last Modified: 10 Mar 2012 10:35
    URI: http://eprints.upnjatim.ac.id/id/eprint/2810

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