Dadih susu sapi hasil fermentasi berbagai starter bakteri probiotik yang disimpan pada suhu rendah: II. karakteristik fisik, organoleptik dan mikrobiologi
This research was conducted to investigate physical, organoleptical and microbiological charaaerisics ofdadih from cow milk fermented with different combinarions ofprobiotic starter bacteria and stored at low ternperature. The conc€ntration ofstarter u sed to make dadih was3yo with equal compilson betw€en starters. The combinations ofprobiotic starter bacteria were (L plqntqrun (Al), L. plantarum + L. acidophilus (A2), L plontarun + B. bifdun (A3) and L pl@ttatum + L. dcidophilus + B. biJidun (44)) ad stored at low temperatures (refiigerator) for 0, 7 and 14 days. The obsewed variables were viscosity, total lactic acid bacteria, total Bifdobactetiw b,fdum and organoleptic properties (colot aroma, taste and firmness). The resrlt showed that combinations ofprobiotic starter bacteria did not a.ffect significanrly (P>0.0S) is(-sj.ty af;dtotalB$cobacteriurn bijdm of daA;hnH-O (before storage), but affbct significantly (P<0.05) total lactic acid bacteria. The characteristics ofdadih during 14 days ofstorage in low temperature show€d that combinations ofstarter did not significantly atrect viscosity but storag€ time atrect significantly (P<O.05).Total Birtcofurenun btf&n wasr,ot atrCf,led signrficantly by eidEr starter combination or $omg€ titne.Total lac'tic acid bacteria was signifcantly afecled (p<0.05) by storage time and v€ry significantly affected @<0.01) by starter combinations. A4 starter corrhtrl6;tion(L. plotarum + L aci&f,hihts + B. baltdM) has the most pleferencc modus value for firnness, color, flavor ard aroma accordhg to paneli$ test resit. AfiorE drose four organoteptic parameterq ody aroma was atr€€ted signifi€antly by starter combination.
- Media Peternakan