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- W574336721 abstract "The research was carried out to investigate the quality of milk fermented in the ampel bamboo. Thisresearch used Completely Randomized Design with four treatments, i.e. treatments A (no added culture oflactic acid bactery/LAB), B(added LAB with strain Lactobacillus bulgaricus and Streptococcusthermophilus (L/S), ratio 1:1), C (added LAB with strain Lactobacillus bulgaricus and Streptococcusthermophilus (L/S), ratio 2:1) and D (added LAB with strain Lactobacillus bulgaricus and Streptococcusthermophilus (L/S), ratio 1:2). Each treatment was replicated 6 times. The observed variable were thelactic acid bacteria, protein, fat and water content, pH value and also total of bacteria (colony/g).The results of the experiment indicated that the highest pH value of fermented milk (P<0.05) wasreached by treatment A (4.87), followed by B (4.61), D (4.52) and C (4.39). The highest lactic acid production(P<0.05) was reached by treatment C (1.05 %) is followed by D (1.03 %); B (0.92%) and A (0.80%),respectively. The highest water content in the fermented milk (P<0.05) was in the treatment A (87.53%).While, treatment B (86.34%), C (86.34%) and D (86.19%) did not significantly different . In comparation tocontrol adding the bactery inoculum into the ampel bamboo resulted that the highest protein content and thelatic acid bactera were about (3.53%) and (6.31 x 107 colony/g), respectively. While the amount of fat did notdifferent significantly. It can be concluded that the milk fermented in the ampel bamboo added by LABculture ratio L/S (1:2) was resulted better performance.Keywords : Fermentation, Milk, Bamboo ampel." @default.
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- W574336721 date "2008-06-01" @default.
- W574336721 modified "2023-09-23" @default.
- W574336721 title "The Quality of Fermented Milk in The Ampel Bamboo Added by Lactobacillus bulgaricusand Streptococcus thermophilus" @default.
- W574336721 hasPublicationYear "2008" @default.
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