Study of Fermented Milk with Penicillin Antibiotic Residues for Useful Food
| Main Author: | Ratna, Yulistiani |
|---|---|
| Format: | Article PeerReviewed |
| Terbitan: |
Fakultas Kedokteran Hewan UNAIR
, 2010
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| Subjects: | |
| Online Access: |
http://eprints.upnjatim.ac.id/3239/ |
Daftar Isi:
- The existence of penicillin residues in milk can result in impaired growth of yogurt starter (Lactobacillus bulgaricus and thermophilus Steptococcus) which resulted in the failure of the fermentation process. The aims of this study to determine the levels of antibiotic residues in milk is still possible to do the fermentation of milk, to evaluate the reduction in levels of antibiotic residues in yogurt and determine the relationship between increased concentration of yoghurt starter with antibiotic residue levels and the quality of the resulting yogurt. The results showed that the use of yogurt starter concentration of 5.0%, 7.5%, 10.0% and 12.5% can be do the fermentation of milk with penicillin antibiotic residues levels (2.0 IU/ml, 4.0 IU/ml, 6.0 IU/ml, 8.0 IU/ml and 10 IU/ml). Fermentation of yogurt can reduce or even eliminate the content of penicillin residues in milk. Yogurt produced from milk with Penicillin residues has good physical and organoleptic quality, the residual content of penicillin 0 IU/ml, but the total lactic acid bacteria is low (104 - 106 CFU/ml). There is no real interaction between the levels of penicillin residues and starter concentrations of the yogurt produced. Yogurt starter needed a high concentration (7.5-12.5%) for the success of making yogurt from the milk with antibiotic residues.