Physical Characteristic Culture Starter Yoghurt Granule With Encapsulated Probiotic and Its Aplication

Abstract

Yoghurt is one of fermentation milk product that increases in human consumption because it has high nutrition. Yoghurt is milk product of fermentation processes by lactate acid bacteria (Lactobacilus bulgaricus and Streptococcus thermophilus), probiotic bacteria (Lactobacillus acidophilus dan Bifidobacterium longum) and prebiotic. Its function as high nutritious food needed more socialization. There are many problems in those fermentation milk processes, especially difficulty in starter milk supplies. Practical, easy, and cheap starter milk supplies beside the marketing strategies by providing the probiotic yogurt starter in granuls that can make the yogurt producers keep going their businesses, especially for intermediate, small or home producers. The aim of the experiment is to study yoghurt processing from granules culture starter yoghurt with encapsulated probiotic and to choose the best concentration lactose and Sodium Starch Glycolat (SSG) base the characteristic (solubility, comprecibility, pH, viscocity and full scale acid titration). The results showed there is no significant between increasing formulation concentration and characteristics of the experiment. But, scoring total from the granul’s characteristics and its aplication, the quality orders from the highest is formulation L19S3, while formulation L21S,1 and formulation L20S2 have same of scoring total.