Viability Lactic Acid Bacteria of Yogurt Powder With Carrageenan Addition

Anugrah Tamam Basroni; Ahmad Ni'matullah Al-Baarri; Anang Mohamad Legowo

doi:10.17728/jaft.61

DOI: https://doi.org/10.17728/jaft.61

Viability Lactic Acid Bacteria of Yogurt Powder With Carrageenan Addition

Anugrah Tamam Basroni - Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia

*Ahmad Ni'matullah Al-Baarri - Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia

Anang Mohamad Legowo - Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia

Citation Format:

Abstract

This research aimed to analyze the viability of lactic acid bacteria in carrageenan fortified yogurt powder. This research was done in Laboratory of Food Chemistry and Nutrition Faculty of Animal and Agriculture and Laboratory of Integrated Diponegoro University. Yogurt was made using pasteurized fresh milk and inoculated with Lactobacillus bulgaricus and Streptococcus thermophillus. The incubation was set to 6 hour and followed drying in vacuum oven. Carrageenan 0.5% (w/v) was mixed prior to the drying. The all treatment was repeated 4 times. The viability of lactic acid bacteria in powdered yogurt was analysed during 10 days. The results of this research showed that carrageenan addition provide no noticeable effect to the viability in powdered yogurt during the ten days storage. The conclusion of this research was carrageenan may be used in powdered yogurt without provide any affect in the viability of lactic acid bacteria.

Fulltext View|Download

Keywords: Yogurt powder; carrageenan; viability; lactic acid bacteria

Article Metrics:

Article Info

Section: Summary Research

Language : EN

In Vol 5, No 1 (2018)

Recent articles

Optimization of Coffee-Clove-Ginger Formulated Powder Based on Antioxidant Activity and Physicochemical Properties Effect of Basil (Ocimum americanum L.) Proportion on Physical and Organoleptical Properties of Basil Cracker Malonaldehyde Level of Administration Ethanol Extract of Purple Sweet Potato Var. Ayamurasaki in Doca-Salt Hypertensive Rats Total Dissolved Solids on Turmeric Emulsion (Curcuma longa L.) Affected by Iota and Kappa Carrageenan Viability Lactic Acid Bacteria of Yogurt Powder With Carrageenan Addition More recent articles

Last update:

No citation recorded.

Last update:

No citation recorded.

The authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Journal of Applied Food Technology and Department of Food Technology, Universitas Diponegoro.

Copyright encompasses rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations. The reproduction of any part of this journal, its storage in databases and its transmission by any form or media, such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc., will be allowed.

Journal of Applied Food Technology and Department of Food Technology, Universitas Diponegoro make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in Journal of Applied Food Technology are sole and responsibility of their respective authors and advertisers.

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.