Abstract
Fermentation of milk products has been widely known to offer various health benefits to human. In this research, we observe the physicochemical and microbiological characteristics of fermented milk fortified with inulin. The observed physicochemical characteristics include color, emulsion stability and activity, while the observed microbiological characteristics include total lactic acid content and total lactic acid bacteria. The fermented milk was divided into two groups, which were fermented milk with 2% inulin fortification (K1), and without inulin fortification (K0) as the control. All of the data were then analyzed with ANOVA. This research concludes that 2% inulin fortification can improve the physical characteristics of synbiotic fermented milk at room temperature which was needed to support consumer acceptability of the functional drinking product.
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