Abstract
lactose, proteins and minerals. This study aims to determine the effect of variations in incubation time and<br />sucrose concentration on the probiotic drink characteristics made from whey. This study uses Completely<br />Randomized Design (CRD) with two factors, variation of incubation time (24 and 36 hours) and sucrose<br />concentration of (8%; 10%; 12%) on the probiotic whey drink. Probiotic starter cultures used are Lactobacillus<br />acidophillus and Bifidobacterium longum IFO ATCC 13951 15 708 with ratio of 1: 1. Analysis was performed<br />on viscosity, lactic acid levels, pH, antioxidant activity, total lactic acid bacteria and sensory characteristics.<br />The results showed that the selected formula based on hedonic test is probiotic whey drink with 36-hour<br />incubation time and 12% sucrose concentration. Probiotic whey drink has characteristics namely viscosity 6.578<br />cP, 0.453% lactic acid levels, pH 4.36, the antioxidant activity of 19.409%, and total lactic acid bacteria 7.4 x<br />109 cells / ml.
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