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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/1748

Title: VIABILITAS, PEMBENTUKAN ASAM LAKTAT DAN AKTIVITAS PROTEOLITIK KULTUR BAKTERI ASAL LAKTAT ASAL DADIH SELAMA PENYIMPANAN BEKU
Authors: Nurani, Darti
Tedja, Tun
Suryani, Ani
S. Surono, Ingrid
Keywords: lactic acid bacteria
frozen storage
Issue Date: Dec-2000
Publisher: Institut Teknologi Indonesia
Abstract: Dadih is an Indonesian traditional fermented milk of west Sumatra, fermented in bamboo tube. Some srain of lactic acid bacteria isolated from dadih possess probiotic properties; so it is important to study the effect of preservation the lactic acid bacteria isolated from dadih on their viability and biochemical properties and freezing is choosen to maintain those properties. The lactic culture is preserved by freezing at -20 ⁰C by dffirent freezing methodes, frozen in deep freezer (low freezing) and frozen in dry ice-ethanol mixture (fast freezing). Glycerol 10%, dimethylsulfoxide (DMSO)10%, skim milk I0% and buffer phosphat pH 7,0 are used as cryoprotectant. Two frozen storage in this research will be tried in deep freezer at two different temperature, -20 ⁰C and -70 ⁰C. This research found that Lactobacillus casei subsp. casei R-52 added I0% glycerol at fast freezing has stability in viability, proteolitic activity and lactic acid production. There are no significantly different in viability and lactic acid production during 8 weeks frozen storage at -20 ⁰C and -70 ⁰C. Although frozen storage at -70 ⁰C can be maintained proteolitic activity better than at -20⁰C.
URI: http://hdl.handle.net/123456789/1748
ISSN: 0852-7318
Appears in Collections:Teknologi Industri Pertanian (Published)

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