Pengaruh Perbedaan Jumlah Santan dan Lama Penyimpanan Beku Terhadap Viabilitas Lactobacilus acidophilus dalam Es Krim Nabati Probiotik  

Oleh:

Srianta ; Kusumawati, Netty ; Effendi, Widyastuti

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Jurnal Teknologi Pangan dan Gizi vol. 6 no. 2 (Oct. 2007), page 9-14.
Topik: Probiotic; Coconut Milk; Viability; Lactobacillus acidophilus

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: JJ154 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Ice cream is one of dairy-based frozen desserts which has a huge potency to be developed into a probiotic product. Cells viability is the main concern in formulation and processing of probiotic ice cream. Freezing and frozen storage are critical for cell viability. Recently, considerable interest has been shown in non-dairy ice cream which is suitable for vegetarians and people who are lactose intolerant. Usually, the non-dairy ice cream uses soymilk combined with coconut milk level (50 g/500 g and 160 g/500 g) and frozen storage time (0;7;14;21;and 28 days) on viability of Lactobacillus acidophilus in non-dairy probiotic ice cream. The coconut milk level of 50 g/500 g produced the non-dairy ice cream with total fat 3,78% (mellofreeze), total solid of 25.37% and overrun of 8.26%, while its level of 50 g/500g produced non-dairy ice cream with total fat of 9.52% (mellorine), total solid of 34.53% and overrun of 42.84%. The differences of coconut milk level and frozen storage times significantly affected the viability of Lactobacillus acidophilus. The coconut milk levels of 50 g/500g and 160 g/500 g produced ice cream with the cell viability of 10.22 log cfu/ml and 11.12 log cfu/ml, respectively. The Lactobacillus acidophilus viability decreased significantly after 7 days, but not for further storages. At the end of storage (28 days), the viable cells were 8 to 9 log cfu/ml, which complied with the probiotic prerequisite.

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