Pengaruh Perbedaan Jumlah Santan dan Lama Penyimpanan Beku Terhadap Viabilitas Lactobacillus acidophilus dalam Es Krim Nabati Probiotik
Abstract
The coconut milk level of 50 g/500 g produced the non-dairy ice cream with total fat of 3.78% (mellofreeze), total solid of 25.37% and overrun of 8.26%, while its level of 50 g/500 g 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 levesl of 50 g/500 g 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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PDFDOI: https://doi.org/10.33508/jtpg.v6i2.142