Studi pengaruh penggunaan bifidobakteri terhadap flavor yogurt

Abstract

This experiment was carried out to study the effect of bifidobacteria on flavor of yoghurt Parameters measured in the experiment were acidity, pH. viscosity, volatile composition, sensory acceptance and intensity of yoghurt sensory attributes. Results of the experiment indicated that the use of bifidobacteria in mixture of yoghurt culture was able to increase the levels of acidity and viscosity of yoghurt The highest acidity and viscosity was found in yoghurt prepared by Lactooacillus bulgancus and bifidobacteria mixture, and also by Lactobacillus bulgaricus, Streptococcus thermophiius and bifidobacteria mixture cultures The major classes ot volatile component identified were acids, alcohols, ketones and aldehydes The major component identified mere octanoic acid, acetoin and octadecanat It was found that thorn was no significant difference in sensory acceptance of the panelist tor colour, aroma and taste of yoghurt prepared by the various combination of cultures However, consistency of yoghurt prepared by S. the'inophilus with or without addition of bifidobacteria, was less compared to that of others Yoghurt prepaied by single culture of S. thermophiius showed higher intensity of bitter and syndesis Trie use of bifidoDaeie'ia m the cultures mixture decrease. The intensity of bitter and syneresis of flie