Viabilitas Kandidat Probiotik pada Berbagai Konsentrasi Awal dan Mutu Yogurt Tepung Pisang Uli Modifikasi Sinbiotik selama Penyimpanan

Abstract

Synbiotic modified uli banana flour (MUBF) yogurt was prepared using 70% resistant starch rich MUBF as milk substitute and two probiotic candidate strains i.e. Lactobacillus acidophilus or Bifidobactterium bifidum. The effect of initial probiotic concentrations on the probiotics viabilities (8 week) and the sensory quality of yoghurt (descriptive test)(4 week) were studied during storage at low temperature (4 oC). Concentrations of the probiotics added were varied at 106, 107, and 108 CFU ml-1. The results showed that probiotic viabilities and titratable acidity (% lactic acid) of synbiotic MUBF yoghurt were only affected by initial concentrations of probiotic, while the pH values were not affected by initial concentration, type of probiotics and the storage time. The best probiotic iii based on the viability was L.acidophilus with initial concentration of 108 CFU ml-1 as it was more stable (7.75-8.49 log CFU ml-1) than B.bifidum (7.52-8.04 log CFU ml-1) until 8 wk of storage than. Storage at low temperature affected the sensory properties of the product indicated by the increase in sour taste, changes in texture and brown color of yogurt added by L.acidophilus 108 CFU ml-1 at 4 wk of storage