Study of the Potential of Lactobacillus rhamnosus A6 Isolated from Breast Milk as a Starter for Yoghurt Production

  • Liya Paramita PS Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Kampus Bukit Jimbaran, Badung, Kode pos : 80361; Telp/Fax : (0361) 701801.
  • I Putu Suparthana PS Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Kampus Bukit Jimbaran, Badung, Kode pos : 80361; Telp/Fax : (0361) 701801.
  • N.M. Indri Hapsari Arihantana PS Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Kampus Bukit Jimbaran, Badung, Kode pos : 80361; Telp/Fax : (0361) 701801.

Abstract

The aim of this research was to determine the potential of Lactobacillus rhamnosus A6 isolated from breast milk as a starter in the manufacture of yoghurt. The random design uses for the research with one factor treatment using different types of starter such as L. rhamnosus A6 as single starter, Streptococcus thermophilus and L. bulgaricus, L. rhamnosus A6 and L. bulgaricus, L. rhamnosus A6 and S. thermophilus, and L. rhamnosus A6 with S. thermophilus and L. bulgaricus. Milk was pasteurized at 80°C for 15 minutes and then added 6% starter culture according to the treatment. Each treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by ANOVA and if there was any difference followed by Duncan test (DMRT). The best treatment was L. rhamnosus A6 with S. thermophilus and L. bulgaricus with good characteristic which content 3,16% protein; 3,74 x 106 CFU/ml total LAB; pH of 4,64; 0,53% total lactic acid; 408,3 mPas viscosity; color (white and like), aroma (acid and like), flavor (acid and like), texture (thick and like), and overall acceptance (like).

Downloads

Download data is not yet available.
Published
2017-09-15
How to Cite
PARAMITA, Liya; SUPARTHANA, I Putu; ARIHANTANA, N.M. Indri Hapsari. Study of the Potential of Lactobacillus rhamnosus A6 Isolated from Breast Milk as a Starter for Yoghurt Production. Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology), [S.l.], v. 4, n. 2, p. 103 - 112, sep. 2017. ISSN 2477-2739. Available at: <https://ojs.unud.ac.id/index.php/pangan/article/view/38633>. Date accessed: 29 nov. 2022.