Penghitungan Jumlah Bakteri Yogurt Berbasis Threshold

Abstract

Technological developments in the yogurt industry, has demanded us to create an innovative and creative are required. Taste and flavor derived from fermented starter. Where is the starter used in the fermentation process is a type of bacteria Lactobacillus bulgaricus and Streptococcus thermophilus. The composition is ideal for both bacteria was 1:1 The purpose of this study is to calculate the quantity of bacteria in the packing of sample 200 ml yogurt and facilitate the experts to make calculation of compotition LB and ST automatically. In this case, the method used is a method based on the determination of threshold. Accuracy of performance of this method achieve of 90.37%. Keywords