KARAKTERISTIK ES KRIM MENGGUNAKAN STARTER BAKTERI PROBIOTIK Streptococus thermophilus dan Lactobacillus acidophilus

Abstract

CHARACTERISTICS OF ICE CREAM USING STARTER OF PROBIOTIC BACTERIA Streptococus thermophilus and Lactobacillus acidophilus. This study aimed to determine the effect of the use of probiotic bacteria, namely Streptococcus thermophilus and Lactobacillus acidophilus as a starter on the characteristics ice cream. This experiment was arranged in Completely Randomized Design, with four treatments and five replications. Such treatmentis the different levels of starter A1=0%, A2=3%, A3=6%, and A4=9%. Data were analized by variance analysis. The results of experiment showed that the total of lactic acid bacteria ranged from 1.49  to 7.08 (log cfu/ml), the pH ranged from 5.24 to 5.67, while overrun ranged from 25.62 to 31.47%. The Results of analysis showed that the starter level of 0%, 3%, 6% and 9% gave a highly significant effect (P <0.01) on  total of lactic acid bacteria, pH, and overrun. The counclution of this research  was ice cream using a starter streptococcus thermophilus and  Lactobacillus acidophilus at the level of  9% is the best ice cream on physical , and microbiological test.

Key word: Probiotic bacteria, ice cream,  starter, total of lactic acid bateria, pH, overrun.