Pembuatan Soychurt Sinbiotik Sebagai Makanan Fungslonal Dencan Penambahan Kultur Campuran Streptococus thermophillus, Lactobacillus bulgaricus DAN Lactobacillus acidophilus Vol 18, No 1

Abstract

The objective of this research was to study rhe effect of L. acidophillus concentration on fermented soymilk quality. The experiment used a completely random design with L. acidophillus concentration as a treatment. Three levels of L. acidophillus concentration asprobiotic bacteria, i.e.: 1,2, and3 % (w/w) were used in this research as addition of yoghurt bacterial culture (S thermophilic and L. bulgaricus). A control is done for yoghurt without L. acidophilus addition. The result showed that the level of L. acidophillus concentration has a significant effect on pH, lactic acid content and sensory analysis (overall performance acceptability). The best treatment is 3% of L acidophillus with the product properties of pH 4,45, lactic acid content 0,75%, solid content 11, 20% and water content 88,80%.