PERANAN DEKSTROSA DAN SUKROSA DALAM PEMBUATAN MINUMAN PROBIOTIK DI PT YAKULT INDONESIA PERSADA

Yansen, Wynnona Pheeby and Goenharto, Aurelia and Natasha, Chiara and Sudewa, Christopher Harley and Lesmana, Christopher Wesley and Tandhia, Hieronimus William and Huilie C, Keldenth and Gozan, Owen (2021) PERANAN DEKSTROSA DAN SUKROSA DALAM PEMBUATAN MINUMAN PROBIOTIK DI PT YAKULT INDONESIA PERSADA. Project Report. SMA Katolik St. Louis 1 Surabaya, Surabaya.

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Abstract

For the last thirty years, a probiotic product called “Yakult” has accompanied the daily lives of the Indonesian people, especially in helping to maintain the health of the intestinal organs. However, the public's knowledge about the composition and production process of Yakult is still limited. Therefore, it is expected that the writing of this report can be used as a reference regarding the manufacturing process and raw materials involved during the Yakult production process. In addition, this paper also discusses saccharide compounds and their role in making Yakult. The methods used in the preparation of this report are interviews and literature studies from various sources. After going through a series of processes, we have come up with few things. First, saccharide compounds or commonly known as carbohydrates are chains composed of molecules that consist of three atoms, carbon, hydrogen, and oxygen. Based on the number of sugar units that made up of the chain, saccharide compounds are divided into three, monosaccharides, oligosaccharides, and polysaccharides. Second, the composition of Yakult ingredients are Lactobacillus casei Shirota strain, powdered skim milk, sucrose, dextrose, water, and flavoring, and the raw materials for Yakult packaging are polystyrene resin and aluminum foil. Third, Yakult production stages include: a) quality test b) raw material preparation process c) nursery process d) fermentation process e) mixing process f) process of making the bottles g) packaging process h) storage process i) distribution process. Fourth, the dextrose compound in Yakult is useful as a source of energy for the Lactobacillus casei Shirota strain. On the other hand, sucrose gives a sweet taste. So, it can be concluded that during the Yakult production process, apart from raw materials, saccharide compounds were also involved, namely dextrose and sucrose.

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