Exploiting Tofu Liquid Waste Become Healthy Food by Lactic Acid Bacteria and Determination of Its Cholesterol Levels in Vitro

Nurjannah, Siti and Lunggani, Arina Tri and Kusdiyantini, Endang (2009) Exploiting Tofu Liquid Waste Become Healthy Food by Lactic Acid Bacteria and Determination of Its Cholesterol Levels in Vitro. In: Seminar Internasional Seminar Lactic acid Bacteria & other Important Microbes, 16 – 17 Januari 2009.

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Abstract

One of the way to overcome problem contamination of Tofu Liquid Waste (TLW) is by exploiting again the waste so that can yield high economic valuable product. The aim of this study is to make functional beverage from Tofu liquid waste with Lactic Acid Bacteria (LAB) . The aim of the research was to make a healthy food (yoghurt) from combination of TLW and fresh milk that fermented by Lactic Acid Bacteria, such as Lactobacillus bulgaricus Streptococcus thermophillus and Lactobacillus bulgaricus and study its activity in degrading cholesterol levels. At the research was conducted by making yoghurt with 5 treatments of TLW concentration (0, 25, 50,75, and 100 ). Result of this research indicate that yoghurt with various of TLW concentration can degrade cholesterol in vitro equal to 63,33 %, so that yoghurt can be made as functional food, Yoghurt with 25% TLW had the good Yoghurt criteria and its organoleptic value not different with control ( %TLW )

Item Type:Conference or Workshop Item (Speech)
Uncontrolled Keywords:Yoghurt, Lactic acid bacteria, Tofu Liquid Waste
Subjects:Q Science > QH Natural history > QH301 Biology
Divisions:Faculty of Science and Mathematics > Department of Biology
ID Code:38682
Deposited By:Mr. Biologi Admin
Deposited On:28 Feb 2013 08:15
Last Modified:28 Feb 2013 08:15

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