Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Srijuliani, Endang
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
GROWTH PATTERN OF MICROBIA TEMPEH YOGHURT WITH ADDITION OF COFFEE EXTRACT (Coffea sp.) Srijuliani, Endang; Suhartatik, Nanik; Wulandari, Yustina Wuri
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v6i2.5342

Abstract

Yogurt is a fermented product processed from milk using Lactobacillus bulgaricus and Streptococcus thermopillus bacteria. Tempeh is a food ingredient that is rich in nutrients. The content found in tempeh such as protein, dietary fiber content, calcium, B vitamins, and iron. This study aims to determine the growth pattern of acid-forming bacteria with the addition of coffee and see the chemical changes in the fermentation of tempeh yogurt with the addition of coffee. The research was conducted using a factorial Completely Randomized Design (CRD) consisting of 2 factors. The first factor is the type of coffee (arabica, robusta and liberica), while the second factor is the length of fermentation (8, 10, and 12 hours). This research started from making tempeh milk, making coffee extract, and making tempeh yogurt plus coffee extract. The resulting yogurt was then analyzed including: total acid-forming bacteria. Chemical analysis of protein content, total sugar content, and pH measurement using a pH meter. The results of the study were the microbial growth test in the range of 7.47-8.66 log CFU / ml. In testing the protein content, the result ranges between 6.33-8.60 %, for testing the total sugar content ranges between 10.66-16.89 % and the pH test ranges from 4.35-5.20. Thus it can be concluded that the addition of coffee extract to tempeh yogurt affects the growth of LAB, protein content, total sugar content and pH.
Co-Authors Nanik Suhartatik Yustina Wuri Wulandari