Penentuan pH dan Kadar Asam Laktat pada Minuman Coklat Hasil Fermentasi yang di Sterilisasi dengan Autoklaf (Determination of pH and Lactic Acid Concentration on Fermented Product of Chocolate Beverage Sterilized by Autoclave)

BR GINTING, EVA CHRISTY (2017) Penentuan pH dan Kadar Asam Laktat pada Minuman Coklat Hasil Fermentasi yang di Sterilisasi dengan Autoklaf (Determination of pH and Lactic Acid Concentration on Fermented Product of Chocolate Beverage Sterilized by Autoclave). Undergraduate thesis, undip.

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Abstract

Autoclave is a closed heating device used for sterilization using temperature and high pressure steam used in microbiology. The pressure used is generally 15 Psi or about 1 atm and with a temperature of 1210C that is done for approximately 15 minutes. Chocolate powder is made from cocoa bean meal that has been separated from chocolate grease. Therefore, cocoa powder is good for health and can be processed into various food products, one of which is fermented chocolate beverage. Chocolate beverage is obtained by means of chocolate powder in brewed with water temperature 80˚C. Then added with lactose as a nutrient source for fermentation culture. Then do the sterilization and added inoculant. The object of this study was to study the pH and lactic acid levels in fermented chocolate beverages by Lactobacillus bulgaricus with the addition of lactose. The analysis to be done on this research is lactic acid and pH on fermented chocolate baverage. Keywords : Fermented Product of Chocolate Beverage, Lactic Acid, pH, Lactobacillus bulgaricus. evachristy2.ec@

Item Type:Thesis (Undergraduate)
Subjects:T Technology > TP Chemical technology
Divisions:Faculty of Engineering > Diploma in Chemical Engineering
Faculty of Engineering > Diploma in Chemical Engineering
ID Code:58579
Deposited By:Ms Siti Sundari Vokasi
Deposited On:22 Dec 2017 10:53
Last Modified:22 Dec 2017 15:46

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