Abstract
Yoghurt powder probiotic has been produced by fermentation of milk using yoghurt cultures, Streptococcus thermophillus ENCC 0040, Lactobacillus bulgaricus ENCC 0041, Lactobacillus casei FNCC 0090 and Bifidobacterium longum ATCC 15707. The aim of this research was to determine the concentration and type of foam material to produce the best quality of yoghurt powder. Two types of foaming agents were used at different concentration as egg albumin 15%, 20%, 25% and tween 80 for 0.75%, 1.25%, 1.75%. The yoghurt foam was dried at 50°C for 3 h in cabinet dryer. The results showed that characteristic of yoghurt powder probiotic using 20% egg albumin meets the standard of the SNI (2981:2009) requirements as it was characterized by physicochemical and microbiologically. Moisture content 6,29%; ash content 4,82%; fat content 15,29%; protein content 26,47%; phosphor (P) content 634,15 ppm; and calcium (Ca) content 5121,71 ppm; acidity (lactic acid) 1,57%; lactic acid bacteria (LAB) count 1.8x1010 CFU/g; and yield 19.05%.
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