Penambahan Sari Kurma sebagai Substrat Antibakteri pada Minuman Whey Fermentasi

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan

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Field Value
 
Title Penambahan Sari Kurma sebagai Substrat Antibakteri pada Minuman Whey Fermentasi
 
Creator J. K. Negara
M. Arifin
E. Taufik
T. Suryati
 
Description Whey from cheese is still underutilized in Indonesia which has the potential to cause environmentalpollution. One alternative to whey processing is to make a fermented whey drink with the additionof date palm juice as a mixture. Dates juice is expected to provide additional nutrition for lactic acidbacteria (LAB) in the fermentation process. The purpose of this study was to determine the antibacterialproperties of whey fermented beverage products with the addition of date juice. The study was conductedusing a randomized block design (RBD) with six groups of sampling treatment with P0; 0% as a control(whey: date juice 100: 0 v / v), P2; 10% (90: 10 v / v), P2; 15% (85: 15 v / v) and P3; 20% (80: 20 v / v).The results of this study indicate that the fermented whey drink with the addition of date juice fermentedwith the bacteria Lactobacillus fermentum B111K (L. fermentum) for 24 hours has been shown to have ahigher antibacterial ability at the level of 20% compared to controls who were not given additional datejuice.
 
Publisher Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)
 
Date 2021-01-31
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://journal.ipb.ac.id/index.php/ipthp/article/view/34445
10.29244/jipthp.9.1.36-41
 
Source Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan; Vol. 9 No. 1 (2021): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan; 36-41
2615-594X
2303-2227
 
Language ind
 
Relation http://journal.ipb.ac.id/index.php/ipthp/article/view/34445/21102
 

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