YOGHURT PRODUTION WITH LACTOBACILLUS BULGARICUS MIKROORGANISM





Erlangga Alban Putranto

ABSTRACT

Putranto, Erlangga Allban(2023). Yoghurt Prodution with Lactobacillus Bulgaricus Mikroorganism.Bandung : Pandu junior high school, Yayasan salib suci. Will making yogurt with Lactobacillus bulgaricus microorganism work?



The method used in this practicum is a quantitative experimental method. This experiment was carried out so that we can find out how the microorganism Lactobacillus bulgaricus works when the delayed process is taking place This experiment was carried out using biotechnology in the food sector using fermentation techniques. Fermentation is one of the ancient techniques of food preservation. This process is still used today to produce a variety of foods or drinks, such as tempeh, sauerkraut (sauerkraut), pickles, wine, yogurt, kefir, kimchi, cheese, and kombucha. The conclusion that I got from this fermentation project is that I can understand the meaning of fermentation and can observe how the Lactobacillus bulgaricus microbe works.

keyword: Yogurt Mikroorganism fermentation

ABSTRACT Putranto, Erlangga Allban (2023). Produksi Yoghurt dengan Mikroorganisme Lactobacillus Bulgaricus. Bandung : SMP Pandu, Yayasan Salib Suci. Apakah pembuatan yogurt dengan mikroorganisme Lactobacillus bulgaricus akan berhasil?



Metode yang digunakan dalam praktikum ini adalah metode eksperimen kuantitatif. Eksperimen ini dilakukan agar kita dapat mengetahui cara kerja mikroorganisme Lactobacillus bulgaricus saat proses tunda berlangsung.

Percobaan ini dilakukan dengan menggunakan bioteknologi di bidang pangan dengan menggunakan teknik fermentasi. Fermentasi adalah salah satu teknik kuno pengawetan makanan. Proses ini masih digunakan sampai sekarang untuk menghasilkan berbagai makanan atau minuman, seperti tempe, sauerkraut (sauerkraut), asinan, anggur, yoghurt, kefir, kimchi, keju, dan kombucha.

Kesimpulan yang saya dapatkan dari proyek fermentasi ini adalah saya dapat memahami pengertian fermentasi dan dapat mengamati cara kerja mikroba Lactobacillus bulgaricus.

1. introduction

BACKGROUND Because the materials needed are easy to find, another reason is that I've made them. and I want to know whether making yogurt with Lactobacillus bulgaricus microorganisms will work or vice versa

PROBLEM FORMULATION Will making yogurt with the microorganism Lactobacillus bulgaricus work?

RESEARCH PURPOSE To find out whether making yogurt with Lactobacillus bulgaricus microorganism s will be successful

My sketch

Hypothesis

The result of fermenting yogurt for 24 hours will produce the right thickness and acidity of yogurt

THEORY Yogurt is a dairy product made by a fermentation process using lactic acid bacteria Lactobacillus bulgaricus and Streptococcus thermophillus with or without the addition of other lactic acid bacteria. The word yogurt comes from the Turkish language, namely jugurt/yogurut which means sour milk. Microorganisms are simple living things formed from one or several cells, in the form of plants or animals that usually live as parasites or saprophytes, for example bacteria, molds, and fermenting amoebae. the process of chemical change, from complex compounds to simpler ones with the help of enzymes produced by microbes. Enzyme activities that play a role in the fermentation process include amylase, protease and lipase enzymes

Tools and ingredients 1.Stove 2.Milk 3.Pan 4.Spoon 5.Tupperware 6.Plain Yogurt 7.Gloves 8.Thermometer 9.Mango 10.Whipe

My labels

steps 1.The milk have to be heated to 80-85* then wait until the temperature becomes 35 The yoghurt have to be put in the pan and then stir until smooth The yoghurt have to be put into the tupperware and let it stay for 24 hours The flavoring have to be put into the yoghurt that has been fermented

My Product

T= 12,7 D= 4,9 R= d/2= 4,9/2=2,45

V tabung

V=π ..t = 22/7. 2,45. 2,45 . 12,7 = 239,59

L permukaan tabung 2. π . r(r+t) = 2. 22/7 . 2.45 (2,45+12,7) =233,31

L tutup

2. π . r (r+t) =2. 22/7 . 1,4 . 2,4

= 8,8 . 2,4

= 21,12

V tutup

V= π . t = 22/7 1,4. 1,4

=22/7 . 0.28

= 6.16

Analysis

CONCLUSION

My analysis of making yogurt with the microorganism Lactobacillus bulgaricus can be successful because it is carried out in an anaerobic process because no air enters the milk and uses sterile tools and materials

i managed to prove that the yogurt fermentation by lactobacillus bilgaricus mikrooganism is succesfull beacuse when the milk and plain yogurt got fermented the yogurt become thick