Abstract
The effect of incubation time by using three culture starters (Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles) and Taro (Colocasia Esculenta) starch as a stabilizer on the physicochemical and microbial characteristics of yoghurt were investigated. One of the problems in making yoghurt is the occurrence of syneresis caused by the unstable casein micelles. The addition of natural stabilizers is known to be able to solve the problem. In this research, local taro was added to the yoghurt as stabilizers followed by different incubation time (18-h, 24-h, 30-h, 36-h and 42-h). The results showed that incubation time had a highly significant effect (p<0.01) on viscosity, whey holding capacity (WHC), moisture content, carbohydrates, pH value, total acidity, and total lactic acid bacteria. During the fermentation process, the prolonged incubation time resulted in increased acidity, viscosity, WHC, and total lactic acid bacteria, while simultaneously decreased the pH value, moisture and carbohydrate content. The research concluded that 36 h incubation time produced the best yoghurt characteristics made with Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles as culture starters and taro starch as a local Indonesia stabilizer.
Highlights
Fermentation; Incubation Time; Taro Starch Yoghurt; Introduction Yoghurt is one of the fermented dairy products which contained beneficial bacteria for human health
This research aimed to determine the optimum incubation time on yoghurt fermentation which used 3 different culture starters and local taro starch as stabilizer based on the best characteristics of the produced yoghurt
Materials and Methods Materials The raw materials used in this research were fresh milk, 1.5% local taro starch, 4% skim milk, 3% lactic acid bacteria (LAB) starters (Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles)
Summary
Fermentation; Incubation Time; Taro Starch Yoghurt; Introduction Yoghurt is one of the fermented dairy products which contained beneficial bacteria for human health. The starter cultures will affect textural properties of dairy yoghurt during and after the fermentation process, each culture types will result in different yoghurt quality. The interaction between three lactic acid bacteria (LAB) culture starters (Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles) have shown a significant effect on the viscosity of homemade yoghurt.[9] The growth of starter culture is affected by several factors as well, such as chemical composition in milk, the total inoculum population, incubation time, the temperature during incubation and cooling time.The common yoghurt fermentation is done by incubating L. delbrueckii subsp. This research aimed to determine the optimum incubation time on yoghurt fermentation which used 3 different culture starters and local taro starch as stabilizer based on the best characteristics of the produced yoghurt
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