?url_ver=Z39.88-2004&rft_id=1417021105&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KARAKTERISTIK+KEFIR+SUSU+DENGAN+INOKULUM%0D%0ARAGI+TAPE&rft.creator=ROSMAIDA+%2C+LA+SINURAT&rft.subject=500+ilmu+pengetahuan+alam+dan+matematika&rft.subject=570+Biologi&rft.description=Kefir+adalah+produk+fermentasi+susu+yang+mempunyai+rasa+khas+(asam+dan%0D%0Aberalkohol).+Penelitian+ini+bertujuan+untuk+mengetahui+karakter+populasi+bakteri%0D%0Aasam+laktat+(BAL)%2C+populasi+khamir%2C+dan+karakter+kimiawi+yaitu+total+asam%2C+pH%0D%0Apada+kefir+susu+sapi+dengan+inokulum+ragi+tape.+Populasi+BAL+dan+populasi+yeast%0D%0Adihitung+dengan+metode+perhitungan+cawan+(Total+Plate+Count)%2C+kadar+total+asam%0D%0Aditentukan+dengan+metode+titrasi+asam%2C+tingkat+keasaman+diukur+menggunakan+pH%0D%0Ameter+dan+kadar+alkohol+ditentukan+dengan+metode+cawan+Micro+Conway%0D%0ADiffusion.+Hasil+penelitian+menunjukkan+karakter+kefir+selama+72+jam+fermentasi%0D%0Ayakni+sebagai+berikut%3Ajumlah+BAL+mengalami+peningkatan+hingga+pada%0D%0Afermentasi+24+jam+sebesar+9%2C01+log+sel%2Fml+(1%2C1x109sel%2Fml)%2C+sampai+48+jam+inkubasi%0D%0Atidak+banyak+mengalami+perubahan.+Selanjutnya+populasinya+menurun+pada+72%0D%0Ajam+fermentasi+dengan+jumlah+sel+sebesar+8%2C07+log+sel%2Fml+(1%2C2x108+sel%2Fml).%0D%0AJumlah+khamir+mengalami+peningkatan+hingga+pada+fermentasi+24+jam+sebesar%0D%0A5%2C88+log+sel%2Fml+(8%2C9x105sel%2Fml)%2C+sampai+72+jam+inkubasi+tidak+mengalami%0D%0Aperubahan.+Total+asam+mengalami+peningkatan+dengan+jumlah+1%2C24%25%2C+pH%0D%0Amengalami+penurunan+4%2C27%2C+kadar+alkohol+mengalami+peningkatan+jumlah%0D%0A0%2C38%25b%2Fv.%0D%0AKata+Kunci+%3A+Bakteri+Asam+Laktat%2C+Kefir+Susu+Sapi%2C+Khamir%2C+Ragi+Tape%0D%0A%0D%0Aabstract%0D%0A%0D%0AKefir+is+a+fermented+milk+product+that+has+the+typical+flavours+(acids+and+alcohol).%0D%0AKefir+is+a+fermented+milk+product+that+is+processed+by+a+number+of+microbes%0D%0Awhich+include+lactic+acid+bacteria+(LAB)+and+yeasts.+The+aim+at+this+study+is+to%0D%0Aknow+the+character+of+the+population+of+lactic+acid+bacteria+(LAB)%2C+a+population+of%0D%0Ayeasts%2C+and+chemical+characters+among+others+total+acid%2C+pH+and+alcohol+levels+in%0D%0Akefir+milk+with+inoculum+ragi+tape.+The+population+of+LAB+and+the+population+of%0D%0Ayeast+is+calculated+with+the+method+of+calculation+of+Total+Plate+Count%2C+the+levels%0D%0Aof+total+acid+titration+method+are+determined+by+the+acid%2C+acidity+is+measured+using%0D%0Aa+pH+meter+and+alcohol+levels+is+determined+by+the+method+of+Conway+Micro%0D%0ADiffusion.+The+results+showed+the+number+of+LAB+has+increased+to+24+hour%0D%0Afermentations+of+9.01+log+cells%2Fml+(1%2C1x109+cells%2Fml)%2C+then+the+number+of+cells%0D%0Adoes+not+change+much+until+the+fermentation+time+is+48+hours+and+72+hours+of%0D%0Afermentation+on+the+decline+of+8.07+log+cells+%2Fml+(1%2C2x108+cells%2Fml)+while+the+yeast%0D%0Aexperiences+increased+from+6+hours+to+24+hours%2C+then+the+amount+of+yeast+is+not%0D%0Amuch+changed+from+the+24+to+72+hours+of+the+highest+number+of+yeasts+during%0D%0Afermentation+48+hours+an+amount+of+6.12+log+cells+%2Fml+(1%2C3x106+cells%2Fml)+and+the%0D%0Aamount+of+yeasts+did+not+decline+at+the+time+of+72+hours.+Total+acid+increased+by%0D%0A1.24%25%2C+pH+decreased+4.27%2C+alcohol+content+increased+by+0.38%25+w+%2F+v.%0D%0AKey+Words%3A+Kefir+Milk%2C+Lactic+Acid+Bacteria%2C+Ragi+Tape%2C+Yeast&rft.publisher=Fakultas+Keguruan+dan+Ilmu+Pendidikan&rft.date=2018-06-25&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F32642%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F32642%2F19%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F32642%2F20%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++ROSMAIDA+%2C+LA+SINURAT++(2018)+KARAKTERISTIK+KEFIR+SUSU+DENGAN+INOKULUM+RAGI+TAPE.++Fakultas+Keguruan+dan+Ilmu+Pendidikan%2C+Universitas+Lampung.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F32642%2F