Kualitas Es Krim Yoghurt dengan Penambahan Probiotik Lactobacillus acidhopillus dan atau Bifidobacterium longum
Abstract
The advantages of probiotic food are creating intestine microbial balance, decreasing lactose intolerance, level of serum cholesterol and activity human body immunity. Ice cream is one crf alternative probiotic food. The objective of prelimining research was to find concentration and kind of CMC, gelatin and corn flour. Addition 0 3% gelatin had a higher mean score for taste, flavor, texture and appearance parameter of ice cream and 0.2% CMC for colour parameter by rank- test. The main research objective was to study viability of Sirey/ococczrs ihern~ophillus, Lactobacillus bzrlgaricus, Lnciobncillzn acidophilus at~dB 7jdobacteriu111lo t~guni?n probiotic ice cream. Degree of acidity (pH), total lactic acid and overrun value show significant influenced (p<0.01), but not for viscosity and time to drip (p<0.05). Ice cream with Sfreptococczis thertnophillzis, LnclobnciIIz~sb ziIgnriczrs, LactobaciZ/z/s ncidophilzrs and Sifidobacferiln loi~grrnl (P5) had a lower pH (6.20); higher total lactic acid (0.39%) and viscosity (121.67 cP) but lower overrun. Viability of lactic acid bacteria ranged from 3x10~ ckilml to 7 . 7 ~ 1 0 ~ cfulml and high viability was found in all culture starter used.