Analisis Mutu dan Umur Simpan Es Yogurt Sinbiotik dengan Parameter Obyektif dan Subyektif

Abstract

An indigenous probiotic, Lactobacillus acidophilus 2B4, was applied in the making of functional synbiotic ice yogurt with fructo-oligosaccharide 5% as a prebiotic source. The objective of this research was to analyze the product quality and to determine the shelf life of the product. The product quality was analyzed based on SNI 2981:2009. The requirement sited in SNI 2981:2009 was not completely fullfilled by the product because the protein content in final product was only 1.3% while the requirement is minimal 2.7%. The shelf life was determined based on the viability of lactic acid bacteria. The product had shelf life 57.5 days. During the shelf life, the pH and titratable acidity conformed the requirement in SNI 2981:2009 and the sensory quality of the product was accepted by the consumer