Microbiological Quality of Probiotic Yoghurt Jelly Drink During Storage in Refrigerator

Abstract

As a diversification product, probiotic yoghurt can be used as raw material to make a jelly drink. The jelly drink of probiotic yoghurt could be useful as a health drink because it contains lactic acid bacteria, probiotic and fiber. The objective of this research was to analyze the microbiological quality of the jelly drink made by probiotic yoghurt as raw material during storage in a refrigerator. Randomized complete design with three repetition was used as experimental design. The treatment was storage time of the product in refrigerator (day 0, day 7, day 14, day 21 and day 28). Data was processed by using ANOVA, then the results that showed significant treatment effects was further analyzed by using Tukey’s test. The storage time decreased significantly (P<0.01) Total Plate Count (TPC), total lactic acid bacteria, total of Bifidobacterium longum and total of Lactobacillus acidophilus. The storage time influenced significantly to the number of mold and yeast in the product (P<0.01). Hygiene and sanitation of environment during processing and storage must be evaluated, because coliform was found in the product aged of 28 days storage. Base on the number of lactic acid bacteria observed, it could be concluded that probiotic yoghurt jelly drink may be regarded as a functional food. Due to the acidity of the product, the incorporation of antifungi is needed to preserve the probiotic yoghurt jelly drink from the growrh of mold and yeast during storage.