Effect of Carrot Juice Substitution and Fermentation Condition on the Characteristics of LAB-Fermented Milk Drink
| Main Authors: | Zubaidah, Elok, Saparianti, Ella, Mawardhani, Marrisa |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Fakultas Teknologi Pertanian Universitas Brawijaya
, 2012
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| Online Access: |
https://jtp.ub.ac.id/index.php/jtp/article/view/195 https://jtp.ub.ac.id/index.php/jtp/article/view/195/569 |
Daftar Isi:
- The physicochemical, microbiological and sensory characteristics of lactic acid bacteria-fermented milk drinks partly substituted with carrot juice processed at different fermentation conditions were studied. Part of the milk was substituted with carrot juice at a level of 0, 5, 10, and 15% and the fermentation condition of 37°C for 24 hours and 42°C for 8 hours employing Lactobacillus casei, respectively. It was found that the growth of the bacteria and the production of acid were higher on the product fermented at 37°C for 24 hours. A higher level of carrot juice substitution resulted in the increase of the bacteria population and acid level, but reducing the levels of sugar, ß- carotene, total soluble solids and viscosity. The best product in term of physicochemical and microbiological characteristics, was obtained by substitution of carrot juice at a level of 15% and fermentation at 37°C for 24 hours, but it had better sensory characteristics when fermented at 42°C for 8 hours. Key words: fermented milk drink, carrot juice substitution, fermentation condition