Aplikasi Kultur Sel Terimobilisasi pada pembuatan Yoghurt serta Uji Ketahanan Pada PH Asam dan Garam Bile

Chrisnasari, Ruth and Rasubala, Irene and Pantjajani, Tjandra (2014) Aplikasi Kultur Sel Terimobilisasi pada pembuatan Yoghurt serta Uji Ketahanan Pada PH Asam dan Garam Bile. Jurnal Ilmiah Sains & Teknologi, 8 (1). ISSN 0216-1540

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Abstract

Yoghurt is a fermented food which posses numerous benefit for human health because of its probiotic bacteria. Probiotic bacteria in yoghurt usually have a low survivability in human gastroingestinal tract due to the low Ph in stomach and the presence of bile of bile salt in small intestine. The aims of this study were to know the effect of culture cells immobilization toward its survivability against low Ph and bil salt as well as to yoghurt nutritional composition. The result showed that immobilization could improve cell survivability against both low Ph and bile salt compared to the free cells. Nutritional composition of yoghurt containing immobilized cells has higher reduction sugar,lower lactic acid, and lower total titrated aci compared to the free cells

Item Type: Article
Uncontrolled Keywords: Yoghurt, Cell cultures, lmmobilization, Lov pH, Bile Salr
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Technobiology > Department of Biology
Depositing User: Eko Setiawan 194014
Date Deposited: 28 Jun 2016 08:09
Last Modified: 28 Jun 2016 08:36
URI: http://repository.ubaya.ac.id/id/eprint/28061

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