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Title: | Microbiological Characteristics of Starter Culture of Yoghurt Supplemented with Microencapsulated Sinbiotic in the Form of Granul Karakteristik Mikrobiologis Kultur Starter Yogurt dengan Sinbiotik Terenkapsulasi dalam Bentuk Granul dan Aplikasinya. |
Authors: | Maheswari, Rarah R. A. Sutriyo Wardani, Vivin Kusuma |
Keywords: | culture starter yogurt granul microencapsulation sinbiotic yogurt |
Issue Date: | 2009 |
Publisher: | IPB (Bogor Agricultural University) |
Abstract: | The aim of the experiment is to studied the microbiological characteristic of culture starter of yogurt that suplemented with microencapsulated sinbiotic in the form of granule. Microbiological characteristics studied include total LAB, TPC, and total coliform. The result showed that spray dried increase significantly (P<0,05) the viability of Lb RM-01, but there was no effect on St RM-01. Microencapsulation process and freeze dry decreased the population of probiotic bacteria La RM-01 and Bl RM-01 (P<0,05). Formulation with different rasio of lactosa and SSG to produce starter culture of yoghurt supplemented with microencapsulated sinbiotic in the form of granul had no effect (P>0,05) on viability of lactic acid bacteria, TPC and coliform. Application of three different formulations of granul culture starter for production of yoghurt resulted the same characteristic of yogurt that produced using liquid starter culture. In conclusion, granul starter culture of yoghurt could be used to replace liquid starter culture for production of yoghurt, and both will be resulted the same quality of product. Teknologi fermentasi merupakan salah satu teknologi tepat guna dengan memanfaatkan aktivitas mikroba khususnya bakteri asam laktat sebagai kultur starter. Yogurt merupakan salah satu produk susu fermentasi yang melibatkan aktivitas kultur starter Streptococcus thermophilus dan Lactobacillus bulgaricus. Keterbatasan dalam penyediaan kultur starter menjadi salah satu kendala dalam pembuatan yogurt. Salah satu upaya untuk mengurangi keterbatasan kultur starter yogurt adalah dengan pembuatan kultur starter yogurt dengan sinbiotik terenkapsulasi dalam bentuk granul sehingga mempermudah dalam aplikasinya. Sinbiotik adalah istilah bagi suatu produk yang mengandung probiotik dan prebiotik. Sinbiotik dienkapsulasi dengan tujuan agar bakteri probiotik tidak beraktivitas dalam produk yogurt dan dapat mencapai saluran pencernaan dengan jumlah tinggi (> 106 cfu/g) dan tersedia substrat prebiotik yang bermanfaat untuk bakteri probiotik. |
URI: | http://repository.ipb.ac.id/handle/123456789/60168 |
Appears in Collections: | UT - Animal Production Science and Technology |
Files in This Item:
File | Description | Size | Format | |
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D09vkw.pdf Restricted Access | Full Text | 686.6 kB | Adobe PDF | View/Open |
Cover.pdf Restricted Access | Cover | 327.21 kB | Adobe PDF | View/Open |
Abstract.pdf Restricted Access | Abstract | 329.48 kB | Adobe PDF | View/Open |
BAB I Pendahuluan.pdf Restricted Access | BAB I | 320.3 kB | Adobe PDF | View/Open |
BAB II Tinjauan Pustaka.pdf Restricted Access | BAB II | 396 kB | Adobe PDF | View/Open |
BAB III Metode.pdf Restricted Access | BAB III | 399.75 kB | Adobe PDF | View/Open |
BAB IV Hasil dan Pembahasan.pdf Restricted Access | BAB IV | 455.35 kB | Adobe PDF | View/Open |
BAB V Kesimpulan dan Saran.pdf Restricted Access | BAB V | 319.32 kB | Adobe PDF | View/Open |
Daftar Pustaka.pdf Restricted Access | Daftar Pustaka | 334.84 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 355.86 kB | Adobe PDF | View/Open |
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