KUALITAS YOGHURT PROBIOTIK BUBUK METODE FOAM-MAT DRYING DENGAN SUHU PENGERINGAN DAN PENAMBAHAN PUTIH TELUR YANG BERBEDA

• المؤلفون الرئيسيون: , ARI SURYA SUKARNO, , Dr. Ir. Nurliyani, MS
• التنسيق: Theses and Dissertations NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2014
• الموضوعات: ETD
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/126962/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67201
• المؤسسة: Universitas Gadjah Mada

This research aimed to analyze the addition of albumen and drying temperature on the quality of powdered probiotic yoghurt using foam-mat drying method. Yoghurt was made by 5% (v/v) of Streptococcus thermopilus and Lactobacillus bulgaricus as the starter on 1:1 (v/v) ratio, and added by 2% of (v/v) Lactobacillus casei. Maltodexstrin as stabilizer was added 0.5% (w/v). The treatmens were addition albumen i.e. 10, 15% (w/v), and yoghurt without albumen as a control. Yoghurt was drying in the oven at different temperature: 50, 60, and 70 0 C. Quality analysis of powdered yoghurt included: 1) microbiological parameters (total amount of lactic acid bacteria and probiotic) 2) chemical quality (moisture, pH, acidity, and protein content) 3) physical quality (solubility). Data of quality were statistically analyzed by completely randomized design 3 x 3. The significant data was futher analyzed by Ducan�s Multiple Range Test (DMRT). The result show that 0, 10, and 15% (w/v) of albumen addition were increased (P<0.01) protein content. The average of protein content were 26.10±0.99