PENGARUH KEDALAMAN MEDIUM FERMENTASI TERHADAP POPULASI BAKTERI DAN KEASAMAN YOGURT KEDELAI HITAM YANG DIBUAT MENGGUNAKAN INOKULUM CASPIAN SEA YOGURT

• Main Authors: , INDRIANA WIJAYA, , Dr. Ir. Tyas Utami, M.Sc
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2014
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/132758/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=73301
• Institution: Universitas Gadjah Mada

The aim of this study were to know the effect of fermentation medium�s depth on bacteria population (lactic acid bacteria and aectic acid bacteria) and acidity of black soybean yogurt that was made by using Caspian Sea Yogurt Inoculum. Black soy bean was extracted using distillated water with ratio 1:5 (b/v). Black soybean milk was inoculated with 55 (b/v) Caspian Sea Yogurt culture and incubated at 30oC. 5 methods of fermentation that used in this study were fermentation used 1 liter measure glass with variation fermentation medium volume (200, 400, 600, 800, dan 1000 ml) at 6 and 12 hours, fermentation used 1 liter measure glass with 32,5 cm fermentation medium�s depth (6 and 12 hours), fermentation used 3 liter measure glass (18 hours), and fermentation used cylinder plastic which was immersed in water (6 and 12 hours). The result showed that fermentation of black soybean milk up to 100 cm fermentation medium�s depth, there was no difference pH value, % lactic acid, and population of lactic acid bacteria and acetic acid bacteria at 6 and 12 hours fermentation. Total amount of acetic acid bacteria population was higher than lactoc acid bacteria.