PEMBUATAN NIYOGHURT DENGAN PERBEDAAN PERBANDINGAN Streptococcus thermophilus DAN Lactobacillus bulgaricus SERTA PERUBAHAN MUTUNYA SELAMA PENYIMPANAN
ABSTRACT: Yogurt produced from
coconut milk by fermentation using starter cultures ofStreptococcus
thermophilus and Lactobacillus bulgaricus at 45C for 5 hours was
evaluated.Addition of skim milk powder and sugar was based on the calculation
of solids non-fatstandardization. The research was conducted in a block
randomized design factorialpattern 3x3. The first factor was different ratio of
Streptococcus thermophilus andLactobacillus bulgaricus (1;1, 1:2, 1:3) and the
second factor was storage time (0, 2, 4weeks). Variables measured were
proximate, chemical, and organoleptical qualities. Theresults showed that the
activity of Streptocococcus thermophillus in breaking lactose andLactobacillus
bulgaricus in forming lactic acid had started to increase after 2 weeks
ofstorage. Niyoghurt which had the required lactic acid was obtained from the
combinationtreatment of ratio of starter cultures 1:1 at 2 weeks of storage.
The niyoghurt could not beaccepted by panelists at the fourth week storage.
Keywords: coconut milk,
niyoghurt, Streptococcus thermophilus, Lactobacillus bulgaricus
Penulis: Dewi Yunita
Kode Jurnal: jppertaniandd110011
