PENGARUH PENAMBAHAN YAKULT SEBAGAI PENDONOR BAKTERI ASAM LAKTAT TERHADAP PENURUNAN KADAR LAKTOSA DANGKE SUSU SAPI
Abstrak
          Dangke is a typical food community Enrekang, South Sulawesi, made from buffalo milk dikoagulasikan with the enzyme papain contained in papaya latex is added into the milk. In this study dangke made from cow's milk, with the treatment variations addition of drink Yakult as donor Lactic Acid Bacteria (LAB), which aims to ferment lactose which is the main carbohydrate of milk into lactic acid, so that the levels of lactose in dangke downhill and safely consumed by people lactose intolerance.
        Yakult additional variation of 0%, 10%, 20%, and 30% for 300 ml pasteurized cow's milk with a 0.4% papain enzyme is added to all variants. Dangke generated by the lactose levels measured using the reagent Telles Visible spectrophotometry at a wavelength of 520 nm.This type of research is an experimental research with quantitative analysis techniques. This research statistical tests using One Way Annova with α = 0.05. Statistical test results produce sig 0,000 for all variants of treatment, in this case the null hypothesis is rejected because sig <α, and concluded that there was effect of Yakult to reduced levels of lactose dangke cow's milk, with higher levels of average - average all variants of 0%, 10%, 20% and 30% respectively of 1354.0147 ppm ppm 1229.5996, 1091.9489 ppm, and 820.6183 ppm.
Keywords: Dangke, lactose, casein, spectrophotometry, Reagent Telles.
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