The Effect of Single Starter Pediococcus pentosaceus Strain N6 Isolate on Yogurt Microbiological Quality and Fatty Acids

Abstract

Goat milk is a food ingredient with high nutritional content and is a good medium for microbial growth. An effort to maintain the nutritional quality of goat’s milk by a sustainable way, i.e. making milk into yogurt. This study aims to determine the effect of increasing the dose and incubation time on microbiological quality (number of starters, number of coliforms, yeasts, and fungi) and fatty acids of fermented goat’s milk yogurt with isolate Pediococcus pentosaceus Strain N6. The study used a factorial 3 x 3 Completely Randomized Design (CRD) with 3 repetitions. Factor I: starter dose: 3% (D1), 6% (D2), and 9% (D3). Factor II, incubation time: 6 (L1), 12 (L2), and 18 hours (L3). Incubation temperature 45°C. Parameters consist of microbiological quality and yogurt fatty acids. The results of treatment with a starter dose of 9% (D3) and an incubation time of 18 hours (L3) showed a significant effect (P<0.05) on improving the microbiological quality of yogurt. i.e. the number of coliforms, yeast, and fungus. In this study, the total starter colonies were 8.2 x 107 CFU/ml. Caproic (C6), Capric (C10), and Caprylic (C8) fatty acids after fermentation decreased by 1.07%, 2.09%, and 7.06% so the strong aroma of goat’s milk yogurt decreased.