Nama XXX

NIM XXX
Shift/Kelompok : XXX

BAB I
PENDAHULUAN
(Enter sekali)
1.1. Latar Belakang
1,5 cm atau
5 kotak
gridline

6 pt
1.2. Rumusan Masalah
1)

2)

1.3. Tujuan
1)

2)

1.4. Manfaat
1)

2)

1.5. Hipotesis
1)

2)
 LAPORAN PRAKTIKUM
TEKNOLOGI BIOPROSES

Pembuatan Yogurt

Gambar 5 x 5 cm
Nama &Gambar
NIM 14 5pt,x sisanya
5 cm
Nama & NIM
16pt 14 pt, sisanya
16pt

Nama : Qidran Alifardin Nurdi

No. Induk Mahasiswa : 03031281419091

LABORATORIUM TEKNOLOGI BIOPROSES

FAKULTAS TEKNIK JURUSAN TEKNIK KIMIA
UNIVERSITAS SRIWIJAYA
2020
LABORATORIUM TEKNIK REAKSI KIMIA,
NILAI :
KATALISIS, DAN BIOPROSES
FAKULTAS TEKNIK JURUSAN TEKNIK KIMIA
UNIVERSITAS SRIWIJAYA

LAPORAN TEKNOLOGI BIOPROSES

PERCOBAAN : XXX

Nama : XXX

No. Induk Mahasiswa : XXX

Fakultas/Jurusan : Teknik/ Teknik Kimia

Shift/Kelompok : Selasa (07.30-10.30) WIB/II

Tanggal Praktikum : 24 November 2020

Tanggal Penyerahan : 30 November 2020

Asisten :

1. 6.

2. 7.

3. 8.

4. 9.

5. 10.
 BAB I
PENDAHULUAN

1.1. Latar Belakang

1.2. Rumusan Masalah

1)

2)

1.3. Tujuan
1)

2)

1.4. Manfaat
1)

2)

1.5. Hipotesis
1)

2)
 BAB II
TINJAUAN PUSTAKA

2.1. Sub-bab
----------------------------------------------------------------------------------------
---------------------------------------------------------------------------------------------------
---------------------------------------------------------------------------------------------------
---------------------------------------------------------------------------------------------------
1)

2)
2.1.1. Anak Sub-bab

5 cm
6 pt

Gambar 2.1. Raisa dan Hamish Daud

Ukuran Font 11
(Sumber: Daud, 2011)

-
- -
-
-
 -
-
-

Tabel 2.1. Mas Kawin

Mas Kawin Harga Lokasi Beli
Alat Solat 20.000 Tanah Abang
Emas 600.000.000 Pasar Senen
6 pt
Berlian 1.000.000.000 Plaza Indonesia
Mobil 250.000.000 Lamborghini Indo
Rumah 9.000.000.000 Meikarta

nfdhus (Sumber: Daud, 2011)

 BAB III
METODOLOGI PERCOBAAN

3.1. Alat dan Bahan

3.1.1. Alat
1)
2)
3)
3.1.2. Bahan
1)
2)
3)

3.2. Prosedur Percobaan

3.2.1. Persiapan Akad
1)

2)

a)

b)
 BAB IV
HASIL DAN PEMBAHASAN

4.1. Hasil Pengamatan

(FORMAT HASIL PENGAMATAN TERGANTUNG PRAKTIKUM)

4.2. Pembahasan
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 BAB V
PENUTUP

5.1. Kesimpulan
1)

2)

5.2. Saran
1)

2)
 DAFTAR PUSTAKA

Badan Standarisasi Nasional. 2009. 01-2981-2009: Yoghurt. Jakarta: Badan

Standarisasi Nasional.
Black, J. G. 2012. Microbiology: Principles and Exploration. New York: Wiley
and Sons.
Dairy Programs. 2001. USDA’s Spesifications for Yogurt, Nonfat Yogurt, and
Lowfat Yogurt. Washington DC: United States Department of
Agriculture.
Diputra, K. W., dkk. 2016. Pengaruh Penambahan Susu Skim Terhadap
Karakteristik Yoghurt Jagung Manis (Zea Mays L. Saccharata). Jurnal
Ilmu Teknologi dan Pangan. 5(12): 142-152.
Christensen, E. 2016. How to Make Yogurt at Home. (Online): http://www.the
kitchn.com/how-to-make-yogurt-at-home-cooking-lessons-from-the-
kitchn125 070 (Diakses pada tanggal 01 Februari 2017).
Famworth, E.R. 2003. Handbook of Fermented Food. New Jersey: CRC Press.
Organisasi Pangan Dunia dan Organisasi Kesehatan Dunia. 2011. Codex
Allimentarius: Milk Product. Roma: Perserikatan Bangsa-Bangsa.
Sfakianakis, P., dkk. 2014. Conventional and Innovative Processing of Milk for
Yogurt Manufacture; Development of Texture and Flavor: A Review.
Journal of Foods. 3(5): 176-193.
Tropicana Slim. 2017. Susu Skim Original. (Online): http://www.tropicanaslim
.com/product/susu-non-fat-fitosterol-plain/ (Diakses pada tanggal 01
Februari 2017).
Vogel, H. C. 1996. Fermentation and Biochemical Engineering Handbook. New
York: Elsevier.
Wardhani, H. D., dkk. 2015. Kajian Pengaruh Cara Pembuatan Susu Jagung,
Rasio, dan Waktu Fermentasi Terhadap Karakteristik Yogurt.
Momentum. 11(1): 7-12.
Young, M. 2017. National Nutrient Database for Standard Reference Release 28.
Washington DC: United States Department of Agriculture.
 LAMPIRAN

Gambar 1. Agar Gambar 2. Dekstrose

Gambar 3. Autoklaf Gambar 4. Neraca Analitik

Gambar 4. Tabung reaksi dan rak Gambar 5. Kaldu kentang

LAPORAN PENDAHULUAN YANG SALAH
DARI AWAL SAMPAI AKHIR
LAMPIRAN NILAI
RESPON
 LAPORAN SEMENTARA
TEKNOLOGI BIOPROSES

NAMA : XXX
NIM : XXX
HARI/TGL PRAKTIKUM : Selasa, 24 November 2020
SHIFT/KELOMPOK : Selasa (07.30-10.30) WIB/II
PERCOBAAN : XXX
ASISTEN : XXX
DATA HASIL PENGAMATAN :

ASISTEN PEMBIMBING

XXX