YOGHURT

Nurul Fitrah, 2021

Faculty of Mathematics and Natural Sciences, Makassar State University
E-mail : nurulfitrah0101@gmail.com

Abstract
Yogurt is a fermented milk product with the help of lactic acid bacteria. the purpose of this practicum
is to know how to make yogurt. The method used in the yogurt practicum is mixing milk with plain
yogurt using a sterile spoit. The result of the practicum is yogurt that smells like bear breand milk, is
white in color, has a sour taste and the bottom part of the yogurt is thick.
Keyword : Yoghurt, Lactobacillus bulgaricus, Streptococcus thermophilus, BAL,Fermentation
1, PRELIMINARY
Biotechnology comes from Latin One of the conventional
terms, namely Bio (life), teknos (technology = biotechnology products is yogurt that is very
application), and logos (science). That is, the popular with many people, this is none other
study of the application of biological than because of its unique taste, namely milk
principles. According to the European with a slightly sour taste, apart from its unique
Federation of Biotechnology (EFB), taste, of course because the price of its basic
Biotechnology is a combination of natural ingredients is quite affordable, namely liquid
science and engineering science which aims to packaged milk, and because of the
increase the application of living organisms, manufacturing process. which can be said is
cells, parts of living organisms, and / or very easy so that it can be made at home
molecular analogues to produce goods and because the ingredients are easily available,
services. The application of biotechnology will and the manufacturing process only uses
be successful if the integration of several simple kitchen utensils.
disciplines of natural science and technology Yogurt is a milk-based product that
is carried out. These sciences are has been consumed for centuries that has
microbiology, biochemistry, genetics, beneficial effects on health. Over time, yogurt
molecular biology, chemistry, genetic was continuously modified to obtain better
engineering and chemical engineering. nutritional characteristics and effects. Yogurt
Biotechnology is divided into two can lower blood cholesterol levels, maintain
branches, namely conventional biotechnology gastric health and prevent gastrointestinal
and modern biotechnology. Conventional cancer and contains live bacteria as probiotics
biotechnology is biotechnology that uses from foods that are beneficial for the
organisms directly to produce goods and microflora in the digestive tract. In addition,
services that are beneficial to humans through consuming yogurt allows someone who is
the fermentation process. One of the products suffering from a lactose intolerance disorder to
from conventional biotechnology is tempe be able to consume milk
 According to Sekarningrum and
Seveline (2020), the nutritional value of yogurt
is higher than fresh milk along with the
increase in total solids in the yogurt. During
the fermentation process in the manufacture of
yogurt, organic acids will be formed which
gives a distinctive flavor to the yogurt. The
content of yogurt which is rich in protein
(6.30%), fat (6.73%) and vitamin A (80 SI) is
also the cause of the increasing demand for
yogurt.
Based on the explanation regarding
the benefits and the process of making yogurt,
in this study, yogurt was made using milk as
the basic ingredient. The basic ingredients of
this milk are fermented with a mixture of
lactic acid bacteria cultures, namely
Lactobacillus bulgaricus and Streptococcus
thermophillus.
2. LITERATURE REVIEW
Yogurt is one of the oldest fermented
milk products and is quite popular throughout
the world. The shape is similar to porridge or
ice cream but with a slightly sour taste. Apart
from being made from fresh milk, yogurt can
also be made from skim milk (nonfat milk)
which is dissolved in water in a certain ratio
depending on the thickness of the desired
product. Apart from animal milk, recently
yogurt can also be made from a mixture of
skim milk and vegetable milk (Fatmawati,
2013).
Yogurt is a fermented milk product
with the help of lactic acid bacteria. Yogurt
has many benefits for the human body,
including regulating the digestive tract, anti-
diarrhea, anti-cancer, increasing growth, and
regulating blood cholesterol levels. The
characteristics of yogurt such as sour taste and
thick texture make some people dislike it.
Diversification is needed in making yogurt,
namely by making yogurt products that are not
too acidic by stopping the fermentation time at
the desired acidity level and the texture that is
not thick so that it is easy to drink (Nugroho
and Rahayu, 2016).
Yogurt can be made in several ways,
namely adding fermentation process enzymes
or adding microbes that can ferment milk.
These microbes are naturally present in milk,
we only need to inoculate the selected ones
because these microbes are naturally present in
milk, we only have to inoculate them into pure
cultures to be reproduced and added to
fermented milk (Nugroho and Rahayu, 2016).
Yogurt is a fermented milk product
that usually uses Streptococcus thermophilus
and Lactobacillus bulgaricus as the starter
bacteria. During its development, yogurt is
used as an alternative food as a functional food
to meet the needs of people who want to have
a healthy life but in easy ways. Functional
food itself means food that naturally or has
gone through a process, contains a compound
which according to scientific studies is
considered to have a physiological function
and is beneficial to health (Sekarningrum and
Seveline, 2020).
The principle of making yogurt is milk
fermentation by adding Lactobacillus
bulgaricis and Streptococcus thermophillius
bacteria. With this fermentation, the taste of
yogurt will become sour, because of the
change from lactose to lactic acid by these
bacteria. Both types of bacteria will break
down lactose into lactic acid and various
components and flavors. Lactobacillus
bulgaricus plays a greater role in the formation
of aroma, while Streptococus thermophyllus
plays a greater role in the formation of the
flavor of yogurt (Hala and Ali, 2019).
Yogurt is made by inoculating a
starter using a mixture of Lactobacillus
bulgaricus and Streptococcus thermophilus.
Both types of lactic acid bacteria (LAB) work
synergistically to ferment milk. Improving the
quality of yogurt can be done by adding
natural ingredients which function to increase
its durability and nutritional value in yogurt.
One of the natural alternative ingredients that
is very effective at preventing damage and
inhibiting the growth of milk bacteria is honey
(Krisnaningsih and Yulianti, 2015).
Yogurt fermentation process takes
place through the breakdown of milk protein.
Bacterial cells use lactose from milk for
carbon and energy and break down the lactose
into simple sugars. The fermentation process
will eventually convert glucose into the end
product of lactic acid (Hala and Ali, 2019).
LAB has been widely used as a starter
culture in the food fermentation industry. The
main contribution of LAB in the fermentation
process is the ability to produce lactic acid
from available carbon sources and causes
rapid acidification of food which is one of the
methods of food preservation. LAB used in
fermentation products produces a number of
antibacterial substances including organic
acids, hydrogen peroxide, and bacteriocins
(Widodo, 2019).
3. METODE PENELITIAN
3.1 Time and place
This practicum was conducted at the
2nd floor Biology Laboratory, Department
of Biology, Faculty of Mathematics and
Natural Sciences, Makassar State
University on April 2, 2021 at 13.00-17.50
WITA.
3.2 Tools And Materials
The tools used in this practicum are 3
bottles of you c, 50 ml measuring cup, 5 ml
sterile spoit, Bunsen, enkas. The ingredients
used are 1 liter ultra full cream fresh milk,
plain yogurt, 70% alcohol.
3.3 Work Procedures
Prepare all the necessary tools,
sterilize the enkas by turning on the Bunsen,
sterilize all the tools that will be used to make
yogurt so that no microorganisms can
contaminate the tools and materials to be used,
measure the volume of fresh milk to be used as
much as 83 ml using a measuring cup. Do it in
a sterile manner, put the milk in your C bottle
perfectly to avoid the entry of microorganisms,
then take 5 ml of plain yogurt using a sterile
spoit and put it in a jar that already contains
milk, close the jar tightly and incubate it for
one night, then observe the changes. that
occurs in terms of smell, taste, color,
thickness, and elasticity.
4. RESULT AND DISCUSSION
The observations in this practicum were the
results of the yogurt incubation for 24 hours.
Table 4.1 Results of Yogurt Incubation
Observation.
Table 4.1 Results of Yogurt Incubation
Observation. Bottle 1
 Obse Observation Result Day Like Mil Whit still not
rvati Sme Taste Color consist elastic 1 Milk k e liquid chewy
on ll ency ity Day like A Yello Thick not
day 2 sour little wish er chewy
Day Like Milk white still not milk sour white than
1 Mil liquid chewy milk
k

Day Like A Yello Thicke Not

2 sour little wish r than chewy
milk sour white milk

Table 4.1 Results of Yogurt Incubation

Observation. Bottle 2
Obse Observation Result
rvati
on Smell Tas Colo Consi Elasti
Dat te r tency city
Day Like Mil Whit still not (Before inkubasi)
1 Milk k e liquid chewy

Day like A Yello Thick not

2 sour little wish er chewy
milk sour white than
milk

Table 4.1 Results of Yogurt Incubation

Observation. Bottle 3
Obse Observation Result
rvati Bottle 1
on Smell Tas Colo Consi Elasti
Dat te r tency city
 depending on the thickness of the desired
product. Apart from animal milk, recently
yogurt can also be made from a mixture of
skim milk with vegetable milk.
The tools used in this practicum are 3
bottles of you c, 50 ml measuring cup, 5 ml
sterile spoit, Bunsen, enkas. The ingredients
used are 1 liter ultra full cream fresh milk,
plain yogurt, 70% alcohol.
The tools and materials used in the
yogurt practicum have their respective roles.
Enkas acts as a place for making yogurt. YouC
bottle as a place to put yogurt. Measuring cup
Bottle 2
is used for measuring. Alcohol 70% is used for
sterilization. Bunsen is used to heat the
refrigerator which functions to remove
microbes contained in the enkas.
The principle of making yogurt is milk
fermentation by adding Lactobacillus
bulgaricis and Streptococcus thermophillius
bacteria. With this fermentation, the taste of
yogurt will become sour, because of the
change from lactose to lactic acid by these
bacteria. Both types of bacteria will break
down lactose into lactic acid and various
components and flavors.
Yogurt fermentation process takes
Bottle 3
place through the breakdown of milk protein.
(After Inkubasi)
Bacterial cells use lactose from milk for
4.2 Discussion
carbon and energy and break down the lactose
Yogurt is one of the oldest fermented
into simple sugars. The fermentation process
milk products and is quite popular throughout
will eventually convert glucose into the end
the world. The shape is similar to porridge or
product lactic acid.
ice cream but with a slightly sour taste. Apart
The manufacture of yogurt uses a
from being made from fresh milk, yogurt can
combination of two types of bacterial starter,
also be made from skim milk (nonfat milk)
namely: Lactobacillus bulgaricus and
which is dissolved in water in a certain ratio
Streptococus thermophyllus. Each bacteria is
propagated through incubation in cow's milk Widodo.2019.Bakteri Asam Laktat Strain
Lokal. Yogyakarta. Gajah Mada University
medium which will later be used as a yogurt
Press
starter and tested on milk as a basic ingredient.
The bacteria used to ferment yogurt have their
respective roles. Lactobacillus bulgaricus
plays more of a role in the formation of aroma,
while Streptococus thermophyllus is more
involved in forming the flavor of yogurt.
Based on the observations of yogurt
for 2 days after practicing, it can be said to be
successful. This is evidenced by the aroma to
be like bear milk, white in color, has a sour
taste, and experiences thickening.
5. CONCLUSION
Based on the results of the practicum,
it can be concluded that the fermented milk
into yogurt has the properties to smell like
bear milk, white in color, has a sour taste, and
experiences thickening.
6, REFERENSI
Fatmawati, Umi., Faisal Prasetyo., Mega
Supia., Adriyanti Nur Utami.2013.
Karakteristik Yoghurt yang Terbuat Dari
Berbagai Jenis Susu Dengan Penambahan
Kultur Campuran Lactobacillus bulgaricus
dan Streptococcus thermophillu Jurnal
Bioedukasi Volume 6, Nomor 2.
Hala, Yusminah dan Ali, Alimuddin.2019.
Penuntun Pengantar Bioteknologi.
Makassar. Fakultas Matematika dan Ilmu
Pengetahuan Alam UNM
Krysnaningsih, Ayu Tjatur & Yulianti, Dyah
Lestari.2015. Improving The Quality of
The Yoghurt With The Addition of Honey
Proceeding of International Seminar
“Improving Tropical Animal Production
for Food Security”
Nugroho, Endik Deni & Rahayu, Dwi
Anggorowati.2016.Penuntun Praktikum
Bioteknologi.Sleman. DEEPUBLISH.
Sekarningrum, Agtha Sonya & Seveline.2020.
Pembuatan Yoghurt Simbiotik Kacang
Merah (Phaseolus vulgaris L.) dengan
Penggunaan Bakteri Asam Laktat dengan
Penambahan Prebiotik