Abstract
The purpose of this research was to determine the effect of adding cilembu sweet potato starch (1-6 %) and storage time (2, 4, 6 weeks) on physicochemical and microbiology of synbiotic yoghurt ice cream. The research methodology used was experiment laboratory. The first experiment was designed by Completely Randomized Design (CRD) using 7 treatments and 4 replications, while second step was designed by CRD using 4 treatments and 4 replications. Data were analized by Analysis of Variance (ANOVA) and continued by Duncan’s Multiple Range Test (DMRT). Determination of the best treatment used Effectiveness Index, which has been modified. The result of first step showed the best treatment is the addition of cilembu sweet potato starch 3% with value 5.400 log10 cfu.mL -1 of total LAB, 4.322 of pH, 0.200 g.L -1 of EPS, 40.257 P of viscosity, 35.523 minutes.50g -1 of melting rate, 30.258% of overrun. For second step, the best treatment is 6 weeks stored with value 5.004 log10cfu.mL -1 of total LAB, 4.347 of pH, 0.327 g.L -1 of EPS, 114.928 P of viscosity, 48.828 minutes.50g -1 of melting rate. Keywords: cilembu sweet potato,exopolysaccharides, ice cream, periods
Highlights
Yoghurt is produced from fermented milk with the addition of starter
Total Lactic Acid Bacteria (LAB) Analysis of Variance (ANOVA) showed that the addition of cilembu sweet potato starch with different concentration on synbiotic yoghurt ice cream provide highly significant difference (P≤0.01) of the total LAB
Analysis of variance showed that different frozen storage times on synbiotic yoghurt ice cream provide highly significant difference (P≤0.01) of the total LAB
Summary
Yoghurt is produced from fermented milk with the addition of starter. Yoghurt starter consist of Lactic Acid Bacteria (LAB), may include Lactobacillus bulgaricus, Streptococcus thermophilus [1] and Lactobacillus acidophilus. LAB will hydrolyze lactose into its constituent compounds, glucose and galactose [2]. Metabolism of sugars will produce energy and organic acids, such as lactic acid, citric acid and others. The acid formation will cause a decrease in pH [3]. Addition of cilembu sweet potato starch can increase total LAB. The increase in total LAB will cause a decrease of pH due to a growing number of lactose-hydrolyzed LAB become acidic. The growth of pathogenic bacteria is inhibited due to the acids formed
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