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All Journal JURNAL PETERNAKAN
Wieda Nurwidada Haritsa Zain
Fakultas Pertanian dan Peternakan UIN Sultan Syarif Kasim Riau Jl. H. R. Soebrantas KM. 16 Panam Pekanbaru 28293
Agriculture, Biological Sciences & Forestry

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KARAKTERISTIK MIKROBIOLOGIS PROBIOTIK TERENKAPSULASI Wieda Nurwidada Haritsa Zain; Rarah Ratih Adjie Maheswari; Sutriyo Sutriyo
Jurnal Peternakan Vol 10, No 2 (2013): September 2013
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v10i2.2318

Abstract

Milk fermentation is one of a technique in milk preservation. The mechanism is to fermentate lactose becoming lactic acid by lactic acid bacteria. The production and quality fermentation of milk is affected by starter culture that usually propagated in milk. This condition can make high contamination while handling. To improve quality of the starter culture granule is by adding encapsulated probiotic Lactobacillus acidophilus and Bifidobacterium longum bacteria as probiotic. The objective of this research is to study the characteristic microbiology of encapsulated probiotic (base on viability). The result showed that the population of encapsulated probiotic can be maintain in 107 CFU/g. It can be concluded that L. acidophilus and B. longum can be categorize as a probiotic bacteria.
Co-Authors Rarah Ratih Adjie Maheswari Sutriyo Sutriyo