| dc.description.abstract | Fermented milk is one technique of milk preservation. Indonesian traditionally product from West Sumatra called Dadih (or Dadiah) can be categorized as fermented milk because of this product was resulted by mechanism of fermentation lactose in milk to lactic acid by activity of lactic acid bacteria The production and quality of fermented milk is affected by starter culture that usually propagated in milk. Good handling of starter culture determined quality of the product The use of fresh starter c~ture in liquid form posSed a high risk of contamillation in the product. Hence, the making of dried starter culture such· as in the granule form is one matter to reach a high quality starter culture. Improvement quality of granule starter culture could be done by adding probiotic bacteria Lactobacillus acidophilus and Biftdobacterium longum with prebiotic (inulin). Fermented milk made by application of granule starter culture produce a functional food product, such as synbiotic traditional fermented milk dadih. The aim of this research was to study the production of granule starter culture, and its characteristic base on microbiology and physical (solubility, compresibility) properties. The characteristic of dadih (pH, acid titratable and viscosity) resulted from various formulas used base on different rasio of lactose and sodium starch glycolate (SSG) were also observed. The result showed that different ratios of lactose and SSG had no influence on the microbiological characteristics of granule included population of lactic acid bacteria (LAB), total plcite count (TPC), koliform, Lactobacillus acidophilus and Bifidobacterium longum, also on its physical characteristics comprised compressibility and solubility of granule. The same result ialso carried out on application of the granule, that had no significant effect on dadih characteristics (pH, titratable acidity and viscosity). According to its properties observed, the formula DL20S2 resuited the best characteristics of granule starter culture for making probiotic dadih that content LAB population reached to 106 CFU/g. It could be concluded that granule culture starter can be substituted the use of liquid culture starter propagated in milk to produce fermented milk Dadih containing probiotic bacteria as a safety and healthy food. | id |
