EFEKTIVITAS KONSENTRAT PROTEIN WHEY DAN DEKSTRIN UNTUK MEMPERTAHANKAN VIABILITAS BAKTERI ASAM LAKTAT DALAM STARTER KERING BEKU YOGHURT
ABSTRACT: The aim of this
research was to investigate the effect of dextrins (0, 35, 40 and 45% (w/w) as
cryoprotectant agent and whey protein concentrates (WPC) (0, 2 and 4% (w/v)) as
nutrition which promote lactic acid bacteria (LAB) growth, to maintain viability
of LAB in frozen dried yoghurt starter. The result of this study showed that
WPC and dextrin can maintain LAB yoghurt in frozen dried starter, effectively.
WPC concentrations showed very significant difference on LAB total and water
content. Dextrin concentrations showed very significant difference on all
parameters. The best treatment resulted from the combination of 4% WPC and 45%
dextrin added. The characteristics were LAB total of 8,21 log CFU/g, water
content of 5,28% and lightness 71. Yoghurt product made by the best treatment
of frozen dried starter were not give significant differences with yoghurt
product using liquid starter on LAB total, pH, acidity total and reducing
sugar. To make yoghurt, the percentage of frozen dried starter was 7,45% (w/v)
whereas the percentage of liquid starter was 2% (w/v).
Key Word: LAB viability,
frozen dried starter, freeze drying, dextrin, WPC
Penulis: Shanty Karinawatie,
Joni Kusnadi, Erryana Martati
Kode Jurnal: jppertaniandd080015
