RANCANG BANGUN INKUBATOR PADA LABORATORIUM BIOPROSES

Abstract

An incubator is an enclosed chamber designed to provide a controlled environment for the growth and development of living organisms, such as microorganisms in laboratory settings. Yogurt is a prebiotic food product that contains active microbial cultures. This study aims to design and develop an efficient and effective yogurt-making incubator for use in a bioprocess laboratory. The incubator is constructed from stainless steel and equipped with a glass and acrylic cover. It operates optimally at 35 °C with an incubation period of 20 hours. The acidity of the yogurt was analyzed based on the Indonesian National Standard (SNI 2981-2009), which specifies an acceptable acidity range of 0.5%–2%. The yogurt produced met this standard, with acidity values of 0.75% for full-cream milk sample 1 and 0.97% for full-cream milk sample 2. In addition to supporting experimental research, this study contributes to improving bioprocess laboratory facilities. The resulting incubator can be utilized by students for both laboratory practice and final research projects.