VIABILITAS DAN DETEKSI SUBLETAL BAKTERI PROBIOTIK PADA SUSU KEDELAI FERMENTASI INSTAN METODE PENGERINGAN BEKU (KAJIAN JENIS ISOLAT DAN KONSENTRASI SUKROSA SEBAGAI KRIOPROTEKTAN)
ABSTRACT: Fermented soy milk
is one of probiotic beverage, contain high protein and isoflavon that ha
healthy effect. However, the usage of soy milk as fermented product is not
effective because needs low temperature. To overcome this problem is by
converting the fermented soy milk into instant dried product. However, freeze drying can reduce the
viability of probiotic. The aim of this research was to determine the isolate
and sucrose concentration to obtain high viability of probiotic. This research
was conducted in randomized block design with two factors. The first factor was
type of isolate that consist of L. acidophilus, L. casei, and L. plantarum. The
second factor was sucrose concentration (5% and 10%). Each treatment was done
in four replications.The result showed significant difference of kind isolate
treatment on reducing sugar, protein, total acid, pH, and total LAB during
fermentation with total LAB and sub lethal on dried product, but no significant
difference on total sugar and N-amino. Sucrose concentration treatment showed
significant difference on total LAB, sub lethal, water content, and reserve
ability water vapor, but no significant difference on solubility. Interaction
of both treatments gave significant difference on total LAB and sub lethal. The best treatment resulted from the
combination of 5% sucrose concentration and isolate L. acidophilus.
Keywords: probiotic,
cryoprotectant, freeze drying, instant fermented soy milk
Penulis: Fithri Choirun Nisa,
Agustin Krisna Wardani, Ruth Chrisnasari
Kode Jurnal: jppertaniandd080010
