CHAPTER I INTRODUCTION

1.1 Background Nowadays, microbiology (branch of biology that learns about microorganisms) has much different from the first time its discovered. Antony van Leeuwenhoek is the one who firstly saw bacteria through his microscope in 1632, that time the microscope was still very primitive with limitation in its lens magnification and amount of information they knew, a hard situation to help the development of microbiology itself. Compared with the past, now microbiology had much developed, many microorganisms are discovered and being used to help us in our daily life. Although it had proven now that many microorganisms give benefits to us, but majority of people are tend to think that microorganism is parasitic organisms. Its because they dont have enough information about the microorganisms, beside that people often associate microorganism as bacteria only. For commoner, bacteria tend to be associated as parasitic organisms, so that many people dont know about the real bacterias role in our daily life. Actually microorganism has many benefits they can give us, such as taking role in making various kinds of foods and drinks, making antibiotic, as decomposer in life cycle, and many more. Microorganisms role in making food and drinks is one of their roles that is already much developed by human because it is simpler to be applied and give many positive effects to us. Many people start to use microorganism to make food for self consumption or selling it to other people. Yoghurt is one of many foods that is helped by microorganism in its making process (for more specific it is helped by bacteria Lactobacillus bulgaricus). Yoghurt is claimed to be a multifunctional food because of many benefits that it can give, such as arranging our digestive system and prevent pathogen bacteria growth. People knows that yoghurt is food with a bunch of benefits but majority of them dont know that in its making process we need bacteria that is often be tended as a parasitic organism. Because of that, now we will explain how bacteria take role in helping yoghurt making to make it clear that bacteria also give advantages to us. 1.2 Problem Formulation

What is the role of bacteria in yoghurt making? 1.3 Purpose To know the role of bacteria in yoghurt making

CHAPTER II BASIC THEORY

2.1 Yoghurt Yoghurt is a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Dairy yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. The milk is heated to about 80 C to kill any undesirable bacteria and to change the milk proteins so that they set together rather than form curds. It is then cooled to about 45 C. The bacteria culture is added, and this temperature is maintained for 4 to 7 hours for fermentation. Soy yoghurt, a non-dairy yoghurt alternative, is made from soy milk. Yoghurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6, vitamin B12, and may also be used in preventing antibiotic-associated diarrhea. 2.2 Lactobacillus bulgaricus Lactobacillus is a genus of beneficial micro-bacteria that live in the human body and are usually present in the gastrointestinal tracts and the vagina. Though they only make up a relatively small portion of gut flora they help to convert lactose and other sugars to lactic acid. There are a number of different strains, Lactobacillus bulgaricus is one of them. L. bulgaricus can be found in yogurt and some soft cheeses.

CHAPTER III MATERIALS, TOOLS, AND STEPS

Materials and Tools 368 ml milk 50 ml yoghurt Cardboard 5 watt lamp Spoon

Steps Sterilized and clean all of the tools First pour the 369 ml milk in the bowl Next mix with 50 ml yoghurt and stir together After that put it in free oxcygen place (in the cardboard) to give acid taste and solid form Keep it for 8-10 hours Turn on the lamp during the milk in the cardboard Check yoghurt condition after 8-10 hours

CHAPTER IV ANALYSIS AND SYNTHESIS

Lactobacillus bulgaricus is bacteria which are often take role in yoghurt or cheese making process. Lactobacillus bulgaricus was first discovered to have health benefits by Bulgarian biologist Stamen Grigorov in 1905, when he isolated it from yogurt cultures. Grigov showed that Lactobacillus was beneficial for the treatment and prevention of a number of diseases such as tuberculosis, ulcers and fatigue. Lactobacillus bulgaricus helps the body break down certain enzymes such as lactose; this can aid the digestive process, particularly for people who are lactose intolerant. The friendly bacteria also help to promote the growth of other beneficial bacteria and help to maintain a healthy immune system. It may also help the body to metabolize lipids and maintain healthy cholesterol levels. Because L. bulgaricus has antibiotic properties, it can help prevent infections and prevent the proliferation of pathogenic microorganisms in the gut. Lactobacillus Bulgaricus is one of the symbiotic micro-organisms that can shrink or multiply within the environment of the mucous lining in the gastro-intestinal tract, also called the "intestinal mucosa." This environment is described in medical journals as an interface between the absorption of needed nutrients and the diversion of harmful microbes and toxins. When the balance of beneficial microflora is weakened at this interface, infectious diseases are more likely to take a foothold. Conversely, when helpful microflora are flourishing, many germs and infections are prevented from adhering to the host by an amazing system of signals and decoy strategies employed by the digestive system in partnership with the intestinal microflora. As what we did in this biology experiment, beside of taking role in yoghurt process, it is also can be made into supplements, in the form of probiotic drinks. Probiotic drinks and supplements are those that contain beneficial live bacteria. Popular probiotics drinks include the extra benefits of pureed fruit such as yucca, papaya, blueberry and black cherry. L. bulgaricus is sometimes combined with L. acidophilus in a probiotics tablet.