UNIVERSITAS AIRLANGGA



Detail Article

Veterinaria Medika

ISSN 1979-1305

Vol. 1 / No. 2 / Published : 2008-06

Order : 5, and page :23 - 28

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Original Article :

Increasing yoghurt flavour dan texture from goats milk by adding inoculan consentration

Author :

  1. Sri Chusniati*1
  2. Mustofa Helmi Effendi*2
  1. Fakultas Kedokteran Hewan Universitas Airlangga
  2. Fakultas Kedokteran Hewan Universitas Airlangga

Abstract :

The aim of the study was to show that yoghurt from goats milk can be made as an alternative milk preservative and prepare yoghurt which good quality in texture and flavour. The experiment used two treatment on yoghurt from goats milk. First treatment was adding inoculan consentration such as 1%, 2%, 4%, 6% and 8%. The inoculan was contain the starter of yoghurt. The second treatment was managing incubation temperature, such as : 30oC and 40oC. Duration time of incubation temperature was 10 - 12 hours for 30oC and 6 - 8 for 40oC. The parameters were observed the nutrient value: such as protein value, fat value and lactic acid value; and organoleptic test : such as hedonic test and ranking test. Result of the experiment showed the lactic acid value of yoghurt was affected (p<0,05) by incubation temperature. The best quality of yoghurt was produced by adding inoculan consentration 4% on 40oC. Based on the results of the experiment, it can be concluded that increasing yoghurt quality was by adding inoculan consentration 4% on 40oC with duration time 6 hours.

Keyword :

Yoghurt, goats milk, inoculan, ., .,


References :

Buchanan, R.E. and N.E. Gibbons,(1974) Bergeys manual of Determinative Bacteriology Baltimore : The Williams and Wilkins Co.

Eckles, C.H., W.B. Combs and H. Macy,(1973) Milk and Milk Product New York : Mc Graw Hill Book Company, Inc.





Archive Article

Cover Media Content

Volume : 1 / No. : 2 / Pub. : 2008-06
  1. Prevalence Rate Of Bovine Mastitis From Several Dairy Herds In East Java
  2. The Sambiloto Leaf As An Active Subtance Of Dipping Solution On A Dairy Cattle Mastitis
  3. Protein Characterization Of Insulin Like Growth Factor – I Complex Of Goat Seminal Plasma As An Capacitation Medium Of Sperm
  4. The Influence Of Infected Oocyst Of Eimeria Tenella On Meat Quality Of Broilers
  5. Increasing Yoghurt Flavour Dan Texture From Goats Milk By Adding Inoculan Consentration
  6. The Sensitivity Test Of Several Antimicrobial Agents To Escherichia Coli That Caused Mastitis In Dairy Cows At Around Of Suka Makmur Dairy Cooperative Grati Pasuruan
  7. Sex Determination From Mandible By Angular Morphometric Methods On Goat (capra Spp.)
  8. Identification Of Protein Growth Differentiation Factor-9 (gdf-9) Isolated From Oocytes Dominant Follicles Of Bovine Ovum
  9. Effect Of Teratogenic Insecticide Carbofuran At Chicken Embryo
  10. The Addition Of Heparin And Hypotaurine In Capacitation Medium Earle’s Balanced Salt Solution (ebss) On Embryo Development In Vitro Fertilization Of Dairy Cattle
  11. The Influence Of 60% Ethanol Fraction And Water Fraction Of Justicia Gendarussa Burm.f Leaf On Pegion (columba Livia) Emetic Activity
  12. Biosynthesis And Regulation Of Sex Pheromones (z)-9-tricosene In The Housefly, Musca Domestica
  13. Detection Of Rabbits Serum Antibody Which Were Immunized By Sarcoptes Scabiei Var. Caprae

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