Karakteristik Mikrobiologis Dan Fisik Yogurt Susu Kambing Dengan Penambahan Probiotik Lactobacillus Acidophilus
Abstract: Introductions of
fermented milk production in the Pekanbaru city is still very limited. One of
the raw materials for the manufacture of fermented milk is goat's milk and have
started to be developed in the Pekanbaru city. Diversification efforts of dairy
productsis expected to introduce a fermented milk as a functional food with the
addition of probiotic bacteria. Microbiological and physical quality becomes an
important parameter in this study to determine the quality of goat milk yogurt
produced to fit the standardized yogurt products. The design of experiment used
in this experiment was a Completely Randomized Design with three replications
for each treatment. Parameters observed were lactic acid bacteria population,
total plate count, pH and titratable acidity. The results showed of yogurt
starter culture population (S. thermophilus and L. bulgaricus) and probiotic
bacteria L. acidophilusin the range of 9 log 10 CFU/mL, with the average of pH
value was 4 and the titratable acidity was 1.743%.
Keywords: microbiological,
physical, Lactobacillus acidophilus, goat milk, yoghurt
Penulis: Wieda N H Zain
Kode Jurnal: jppeternakandd170218
