Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Jurnal Florea
Susanti Susanti
IKIP PGRI MADIUN
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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

Found 1 Documents
Search

 1 
PENGARUH LAMA FERMENTASI TERHADAP KANDUNGAN PROTEIN SUSU KEFIR SEBAGAI BAHAN PENYUSUN PETUNJUK PRAKTIKUM MATA KULIAH BIOKIMIA Susanti Susanti; Sri Utami
Florea : Jurnal Biologi dan Pembelajarannya Vol 1, No 1 (2014)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (56.319 KB) | DOI: 10.25273/florea.v1i1.371

Abstract

Highly content of nutrition in milk a perfect for microba to grow. Microba can pollute the milk fastly so it can not be consume. Fermentation is one way to avoid the milk decay. Fermentation of milk is conducted by inoculating pasteurized milk with kefir grains additional as cultur starter. The objective of this research is knowing the effect of fermentation period toward protein content of kefir milk as material to compile guideline book for lab work in biochemistry class. The research is quantitative with RAL factorial 4x1 in 3 times repetition. The factors of research are fermentation in 0 hour (t1), 12 hours (t2), 24 hours (t3), 36 hours (t4). Research use titration formol to collect the data of  protein content. Anava one tail is used to examine the hypothesis continued with BNT examination. The result of hypothesis shows that sig t (fermentation period) for protein content in kefir milk 0,000 with significance degree is 0,05. It shown that sig t < 0,05. From the result above, the conclusion is fermentation period affect the protein content in kefir milk.
Co-Authors Sri Utami