KULTUR PROBIOTIK INDIGENOUS PADA YOGURT DENGAN PENAMBAHAN EKSTRAK UBI JALAR UNGU: KAJIAN SIFAT MIKROBIOLOGIS, FISIK DAN KIMIANYA

Abstract

This study was aim to: determine the effect of probiotic lactic acid bacteria indigenous to the quality of
yogurt with the addition of purple sweet potato extract in terms of microbiologycal properties, physical
properties (pH, viscosity and chromatic colors), and chemical properties (tertitrasi acid content, water
content, ash content, sugar reduction, soluble protein content, and levels fat) .The experimental design
used in this study was completely randomized design with 4 treatments in one direction addition of
different indigenous probiotic bacteria in yogurt manufacturing with the addition of purple sweet potato
extract. Y0 = Control a commercial culture, namely Streptococcus thermophillus FNCC 0040,
Lactobacillusbulgaricus FNCC 0041 with a ratio of 1:1 , Y1 = commercial culture + indigenous
probiotic , namely Lactobacillusplantarum Dad13 with ratio of St : Lb : 1:1 : 0.5 , Y2 = commercial
culture + indigenous probiotic namely Lactobacillus plantarum Mut7, with ratio of St : Lb : Mut7 =
1:1:0.5 , Y3 = commercialculture + indigenous probiotic namely Lactobacillus acidophilus SNP - 2
with ratio of St : Lb : SNP - 2 = 1:1:0.5 , and each treatment repeated three times. Y1 treatment of
selected studies, the yogurt with the addition of purple sweet potato extract and starter culture consisting
of Streptococcus thermophillus, Lactobacillus bulgaricus and Lactobacillus plantarum Dad 13 with a
ratio of 1: 1: 0.5. The yogurt has a viability of 109 CFU / ml for 2 weeks storage, a pH of 3,78, viscosity
519,667 cP , chromatic color 18, 559, water content, 85, 266%, 1,273% lactic acid levels, 0.8041 % ash
content, reducing sugar content of 3,3278%, 1.478% soluble protein content and fat content of 0.08%.
Keywords: Purple sweet potato extract yogurt, probiotic bacteria indigenous, physical and chemical
properties