![Introduction ,[object Object]](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Recommended
More Related Content
What's hot
What's hot (20)
Viewers also liked
Viewers also liked (20)
Similar to Inulin
Similar to Inulin (20)
Recently uploaded
Recently uploaded (20)
Inulin
- 1. “ The Growth Acceleration of Microorganism In Yoghurt by the Extract of Asparagus ”
- 7. Inulin falls under the general class of carbohydrates called fructans, those polymers containing fructose The natural biosynthesis of inulin within plant cells begins by the cells using a vacuolar enzyme, sucrosesucrose fructosyltransferase ( SST ) , to catalyze the reaction. SST Equation : GF + GF GFF + G Inulin
- 8. Figure 1 : Chemical Structure of sucrose ( left ) , inulin ( center ) , oligofructose ( right ) Inulin
- 10. Figure 2 : Pathogenic microflora suppression, from Roberfroid et al . 1998 and Rolfe 1981 Property of Inulin
- 12. Extracting the substance from asparagus Figure 3 : Inulin production process Materials and methods Raw asparagus Purified asparagus
- 13. Materials and methods Cleaned asparagus
- 14. Materials and methods Crushed asparagus
- 15. Materials and methods Evaporator
- 16. Materials and methods Exact of asparagus
- 17. Making yoghurt for experiment Materials and methods 1. Heat the milk to boiling point and Continue simmering on a low gas for about 5-10 minutes
- 18. Materials and methods 2. Pour the milk into the glass jar
- 19. Materials and methods 3. Add asparagus extracting solution 1 ml in 10 bottles, 2.5 ml in 10 bottles and 5 ml in 10 bottles
- 20. Materials and methods 4. Add 5 ml of natural yoghurt to the milk in the jar and stir the mixture
- 21. Materials and methods 5. Incubate in the oven at temperature 44°C
- 24. Chart (Line) : Changes of pH in Yoghurt fermentation at 0-6 hours Result Δ
- 25. Chart (column) : Changes of pH in Yoghurt fermentation at 0-6 hours Result
- 26. Chart (Line) : Changes of lactic acid in Yoghurt fermentation at 0-6 hours Result
- 27. Chart (column) : Changes of lactic in Yoghurt fermentation at 0-6 hours Result
- 28. Conclusion The study of making yoghurt by adding 1 mg/ml, 2.5 mg/ml and 5 mg/ml of the asparagus extract into yoghurt was checked the result at the 0, 1 st ,2 nd ,3 rd ,4 th ,5 th and 6 th hours. From the experiment, Δ pH of the controlled group, 1 mg/ml, 2.5 mg/ml and 5 mg/ml are 2.002, 2.057, 2.043 and 1.895, respectively. Besides, the amount of lactic acid from the controlled group, 1 mg/ml, 2.5 mg/ml and 5 mg/ml are 0.0815 mol, 0.09 mol, 0.087 mol and 0.0755 mol, respectively. So, 1 mg/ml of asparagus extract is best accelerate the growth of microorganism in yoghurt that have an effect on the decreasing period of fermentation.