Optimasi Komposisi Lactobacillus bulgaricus dan Streptococcus thermophilus pada Yogurt Terfortifikasi Buah Lakum (Cayratia trifolia (L.) Domin) sebagai Antibakteri terhadap Escherichia coli
| Main Authors: | Rahman, Ika Ristia; Universitas Ahmad Dahlan, Nurkhasanah, Nurkhasanah; Universitas Ahmad Dahlan, Kumalasari, Ika; Universitas Ahmad Dahlan |
|---|---|
| Format: | Article info application/pdf Journal |
| Bahasa: | eng |
| Terbitan: |
Directorate of Research and Community Engagement, Universitas Indonesia
, 2019
|
| Subjects: | |
| Online Access: |
http://psr.ui.ac.id/index.php/journal/article/view/4459 http://psr.ui.ac.id/index.php/journal/article/view/4459/714 http://psr.ui.ac.id/index.php/journal/article/downloadSuppFile/4459/1391 |
Daftar Isi:
- Yogurt is a prebiotic functional food because it contains a number of living bacteria that are beneficial for digestive health and is a development of fermented milk products that contribute to human health. Making yogurt is very dependent on the culture of bacteria used. The combination of starter cultures in making yogurt include Lactobacillus bulgaricus (LB) and Streptococous thermophilus (ST). Both bacteria can grow symbiosis. The purpose of this study was to determine the optimal composition of LB and ST bacteria in yogurt making by adding Lakum extract as an antibacterial to E.coli. The research method is to vary the composition of LB and ST bacteria on Lakum fruit yogurt, namely LB and ST (1: 1, 1: 2, and 2: 1). Making yogurt using pasteurized full cream milk powder and inoculated 1: 1, 1: 2, and 2: 1 bacterial starter mixture (LB: ST). Tests carried out included acidity stability test, pH, anthocyanin level and inhibitory activity against E. coli, testing was carried out on yogurt with and without addition of Lacum extract during storage on day 0; 7; 14; 21 and 28. Data analysis using MANOVA. Analysis of the product showed that lakum fruit yogurt with a variation of LB and ST 2: 1 provided good stability during storage with increased acidity, decreased pH. Analysis of anthocyanin in yogurt during storage of anthocyanin levels decreased, and the inhibitory power of yogurt against E. coli bacteria gave higher inhibitory power in plain yogurt with combination.