The Effect of Incubation Time to The Physicochemical and Microbial Properties of Yoghurt with Local Taro (Colocasia Esculenta(L.) Schott) Starch as Stabilizer

The effect of incubation time by using three culture starters (Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles) and Taro (Colocasia Esculenta) starch as a stabilizer on the physicochemical and microbial characteristics of yoghurt were investigated. One of the probl...

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Bibliographic Details
Published in:Current research in nutrition and food science 2019-08, Vol.7 (2), p.547-554
Main Authors: Krisnaningsih, Aju Tjatur, Purwadi, Purwadi, Evanuarini, Herly, Rosyidi, Djalal
Format: Article
Language:English
Subjects:
Acidity
Acids
Bacteria
Carbohydrates
Casein
Colocasia
Fermentation
Lactic acid
Lactic acid bacteria
Lactobacilli
Lactobacillus acidophilus
Lactobacillus bulgaricus
Micelles
Microorganisms
Milk
Moisture content
pH effects
Standard deviation
Starch
Starters
Streptococcus
Syneresis
Taro
Thermophiles
Variance analysis
Viscosity
Water content
Whey
Yogurt
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Summary:The effect of incubation time by using three culture starters (Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles) and Taro (Colocasia Esculenta) starch as a stabilizer on the physicochemical and microbial characteristics of yoghurt were investigated. One of the problems in making yoghurt is the occurrence of syneresis caused by the unstable casein micelles. The addition of natural stabilizers is known to be able to solve the problem. In this research, local taro was added to the yoghurt as stabilizers followed by different incubation time (18-h, 24-h, 30-h, 36-h and 42-h). The results showed that incubation time had a highly significant effect (p
ISSN:2347-467X
2322-0007
DOI:10.12944/CRNFSJ.7.2.23