Kadar Laktosa, Gula Reduksi, dan Nilai pH Yoghurt dengan Penambahan Bekatul Selama 15 Hari Penyimpanan Refrigerasi

Authors

  • Dyah Laksito Politeknik Negeri Jember
  • Rizza Wijaya
  • Rizki Amalia Nurfitriani Politeknik Negeri Jember

DOI:

https://doi.org/10.25047/jipt.v3i2.1914

Keywords:

Rice bran, Reducing Sugar, Lactose Content, pH Value, Yoghurt

Abstract

This study aimed to determine the effect of 15 days refrigeration storage on lactose content, reducing sugars, and the pH value of yoghurt by addition of rice bran. The experimental design used a completely randomized design (CRD) for 4 treatments and 5 replications. The treatments consisted of T0 (without storage), T1 (5 storage days), T2 (10 storage days), and T3 (15 storage days). The results showed that lactose content, reducing sugar, and pH value of yoghurt were analyzed by analysis of variance (ANOVA). If there were significant differences, then further tested by Duncan's Multiple Range Test. Yoghurt by addition of rice bran stored for 15 days in the refrigerator could reduce lactose content and pH values and increased the level of reducing sugar, so that be able to maintain the quality and freshness of yoghurt.

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Published

10-07-2020

How to Cite

Laksito, D., Wijaya, R., & Nurfitriani, R. A. (2020). Kadar Laktosa, Gula Reduksi, dan Nilai pH Yoghurt dengan Penambahan Bekatul Selama 15 Hari Penyimpanan Refrigerasi. Jurnal Ilmu Peternakan Terapan, 3(2), 38–43. https://doi.org/10.25047/jipt.v3i2.1914

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