PERANAN STARTER DAN CRYOPROTECTAN TERHADAP KUALITAS YOGURT BEKU BUAH PEPINO (Enfluence of Starter and Cryoprotectan on Frozen Yogurt of Pepino Fruit)

<p>Abstract<br />Frozen yogurt is a type of yogurt as the result of fermentation of milk by lactic acid<br />bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) which are experiencing<br />the freezing process. The main problem is a frozen yogurt as the product of freezing<br />process which can lead to damage to the cell membrane so that the lactic acid bacteria can<br />reduce the viability of lactic acid bacteria which result in loss of quality frozen yogurt.<br />Therefore, it should be added cryoprotectant compounds that play a role in maintaining cell<br />survival of bacteria during freezing. This research aim is to study the effect of starter<br />concentration and the addition of skim milk as a cryoprotectant compounds on the<br />physicochemical, microbiological and organoleptic pepino fruit frozen yogurt quality. The<br />results showed that the best treatment is on 5 % starter concentration (Streptococcus<br />thermophilus and Lactobacillus bulgaricus) and 10 % skim milk concentration. The treatment<br />produces frozen yogurt with a total composition of lactic acid bacteria 8.735 log CFU / ml,<br />the viability of lactic acid bacteria 98.471%, melt velocity 19.444 (menit/5gr), total<br />carotenoids mg/100g 68.278, Vitamin C15.570 mg/100g with the level of preference sense<br />(156), aroma (162.5), color (133) and texture (126).<br />Keywords: frozen yogurt, pepino fruit, skim milk, starter concentration</p><p><br />Abstrak<br />Yogurt beku merupakan jenis yogurt hasil proses fermentasi susu oleh bakteri asam<br />laktat (Streptococcu sthermophilus dan Lactobacillus bulgaricus) yang mengalami proses<br />pembekuan. Permasalahan utama produk yoghurt beku adalah proses pembekuan dapat<br />mengakibatkan kerusakan pada membran sel bakteri asam laktat sehingga dapat<br />menurunkan viabilitas bakteri asam laktat yang berakibat penurunan kualitas yogurt beku.<br />Oleh karena itu perlu ditambahkan senyawa cryoprotectant yang berperanan dalam<br />mempertahankan ketahanan sel bakteri selama pembekuan. Penelitian ini bertujuan untuk<br />mempelajari pengaruh konsentrasi starter dan penambahan susu skim sebagai senyawa<br />cryoprotectant terhadap kualitas fisikokimia, mikrobiologi dan organoleptik) yoghurt beku<br />buah pepino.Hasil penelitian menunjukkan bahwa perlakuan terbaik terdapat pada<br />perlakuan konsentrasi starter (Streptococcus thermophilus dan Lactobacillus bulgaricus) 5%<br />dan konsentrasi susu skim 10%. Perlakuan tersebut menghasilkan yogurt beku dengan<br />komposisi total bakteri asam laktat 8,735 log CFU/ml, viabilitas bakteri asam laktat 98,471%,<br />kecepatan meleleh 19,444 (menit/5gr), total karoten 68,278 mg/100g, kadar Vitamin C<br />15,570 mg/100g dengan tingkat kesukaan rasa sebesar 156, aroma 162,5, warna 133 dan<br />tekstur 126.<br />Kata Kunci: yoghurt beku, buah pepino, susu skim, konsentrasi starter<br /><br /></p>