Pembuatan Laru Yoghurt dengan Metode Foam-mat: Drying Kajian Penambahan Busa Putih Telur terhadap Sifat Fisik dan Kimia

Abstract

Yoghurt starter is usually prepared, preserved, and sdd in liquid form which required special treatment. Drying is an ahemalive process to provide starter culture. Problem in using drying method is longer time so that the viability cell culture is low. In this experiment foammat drying method was used to produce dried starter culture. Addition of egg white to the starter media is expected to shwten the dying time, so and improve the viabilrfy of cell culture. This resea~hus ed of randomised bock design and using addition of egg white foam as a treatment. The treatment misted of 6 level with concentration of white egg of 0,510, 15,20 and 25% and vacuum dried at 50°C. The resuh showed that the best treatment was yoghurt starter prepared with addition of 15 % egg white foam, based on the parameters as follow : Total Lactic Acid Bacteria : 1,5 105 cfdg, Total Lactobacillus 1,5. 1Q cfdg, total yeast and mold : 1.6 1Q cWg, wing time 3,16 hr, pH 4,5 total acidq 0,82%.