Penentuan Kadar Asam Laktat pada Fermentasi Susu Ketela Pohon (Manihot Utilissim) oleh Lactobacillus bulgaricus dengan Penambahan Sukrosa dan Laktosa (Determination of Lactic Acid Concentration in Cassava Fermentation by Lactobacillus Bulgaricus With Addition of Sucrose & Lactose)

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. The hot vapor produced by an autoclave is sourced from the hot vapor produced by fire or electricity. Cassava milk is obtained by grinding cassava kernels that have been boiled in water. The grinding results are then filtered to obtain the filtrate which is then pasteurized and flavored to enhance the taste. The content of carbohydrate extracts in cassava milk is influenced by cassava varieties, the amount of water added, the duration and condition of storage, fineness of the mill, and heat treatment. The object of this research is to study the level of lactic acid in cassava milk fermentation by Lactobacillus bulgaricus with the addition of sucrose and lactose. The analysis to be performed on the product is lactic acid levels. Keywords : Lactobacillus bulgaricus, Fermentation, Cassava Milk, Lactic Acid.