Karakteristik Dadih Probiotik Menggunakan Kombinasi Lactobacillus Casei, Lactobacillus Plantarum, Dan Bifidobacterium Longum Selama Penyimpanan

Abstract

Some test results hedonic by ordinary people who consume the dadih in West Sumatra in 2009 on dadih made from cow's milk using Lactobacillus casei culture couldn't be accepted because it was still too acidic than dadih from buffalo milk. One solution to reduce the sour taste is to combine the bacterial culture L. casei with other lactic acid bacteria that produce flavor relatively low acidity. The study aimed to determine the characteristics of probiotic dadih using a combination starter L. casei, L. plantarum and B. longum during storage at room temperature (ambient) and cold temperature. The study was designed using randomized block design with 6x3 factorial patterns of three groups as replication. Treatment A (combination of probiotic bacteria) that L. casei (A1), B. longum (A2), L. plantarum (A3), L. casei: L. plantarum 1:5 (A4), L. casei: B. longum 1:5 (A5) and L. casei: L. plantarum: B. longum 1:4:1 (A6), and factor B (storage conditions), namely: (B1) room temperature (27 o C), and (B2) cold temperature (4-10 o C). The results showed that viability and the total lactic acid bacteria in all formulas of cow's milk dadih during storage at room temperature and cold temperature of more than 10 6 cfu/ml which could be categorized as a probiotic products. The combination of C1L5 (L.casei: B.longum 1: 5) has the lowest acidity value and excellence in character color, flavor, and was generally preferred by the panelists. In terms of flavor and texture characteristics of cow's milk dadih with a combination of C1L5 had a level of hedonic as with other formulas.

Uji Angka Lempeng Total (ALT) dan PH pada Produk Inovasi Minuman Probiotik Jalembi (Jambu Merah, Lemon, Melon, Bit) dengan Starter Lactobacillus plantarum

“…Namun, seiring terjadinya fermentasi oleh L. plantarum pada minuman probiotik jus jalembi maka terjadi penurunan nilai pH yang disebabkan L.plantarum telah melakukan metabolisme gula yang ditambahkan dan terkandung di dalam bahan baku minuman probiotik menjadi asam laktat dan asam organik lainnya. [26] menguraikan tingginya total gula, pengenceran yang rendah, dan lama fermentasi selama 20 jam pada minuman probiotik dari kombinasi jus buah akan menyebabkan penurunan nilai pH. Penurunan nilai pH merupakan bentuk dari peningkatan jumlah total bakteri yang optimal dalam menghasilkan asam laktat dan asam organik, sehingga berdampak pada penurunan nilai pH minuman probiotik jus jalembi.…”

Optimizing Skim Milk Concentration and Type of Starters in The Processing of a Whey Probiotic Drink

“…Assay of total of probiotic bacteria was done after active culture was successfully made. Culture production technique refers to Usmiati & Juniawati [18].…”