Formulasi Susu Fermentasi Mengandung Lactobacillus rhamnosus R23 dan Pediococcus Pentosaceus A38 Asal ASI dan Viabilitasnya selama Penyimpanan Dingin
Firlieyanti, Antung Sima
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Lactic acid bacteria isolated from breast milk, i.e. Lactobacillus rhamnosus R23 and Pediococcus pentosaceus A38 and inulin were used in development of fermented milk product (yoghurt). This research divided into three step i.e. determination of fermentation methods, formulation, and evaluation of probiotic’s viability during 32 days of refrigerated strorage. The results showed that L. rhamnosus R23 grew well on skim milk while the growth of P. pentosaceus A38 in skim milk needs supplementation with 3% sucrose. Fermentation period was not less than 48 hours at 37oC. The yoghurt has to be developed as stirred yoghurt by fermenting L. rhamnosus R23 and P. pentosaceus A38 in separated media then mixed after yoghurt formed with a ratio 1:2 (yoghurt L. rhamnosus R23:yoghurt P. pentosaceus A38) to obtained the highest count of P. pentosaceus as the growth of P. pentosaceus was inhibited by L. rhamnosus. Addition of 0.3% agar did not improved texture of the yoghurt and less preferred by panellists meanwhile addition of 15% sucrose gave the most preferred yoghurt. During 32 days of refrigerated storage, all yoghurt still maintaining high number of viable cells of LAB (>8 log cfu/ml). Pediococci counts in yoghurt control and G (addition sucrose) were decline from >7 log cfu/ml to 6,48 dan 6,89 log cfu/ml, respectively after 32 days. Mold and yeast found only in yoghurt G after 32 days storage, but only in small number. During storage, pH value declined from 4,4-5,0 to 4,1-4,3 after 32 days. The shelf life of yoghurt I, IG, and kontrol were longer than 32 days and yoghurt G was 32 days.