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Yoyok Budi Pramono
Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University
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Yeast Detection in Mango Flavored Kefir from Small Scale Manufacture in Semarang, Central Java, Indonesia Ahmad Ni'matullah Al-Baarri; Dian Ari Setianingsih; Yoyok Budi Pramono
Journal of Applied Food Technology Vol 7, No 1 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.339 KB) | DOI: 10.17728/jaft.4488

Abstract

This research was done to detect total yeast on small scale kefir industry in Semarang, Central Java, Indonesia. The total plate count method was used to analyze total yeast in mango flavored kefir. This research used mango flavored kefir since this products was the top demand by consumer among kefir flavored products that was produced in this manufacture. Kefir from manufacture was transferred to laboratory using container box to provide buffer in the temperature decrease. As result, total yeast in mango flavored kefir was 1,21±0,06x105 CFU/ml. This total yeast was in the range of the Standard Codex 243-2003 which required a minimum total of 104 CFU/ml. The 1 log unit differences should provide the awareness to manufacture to maintain kefir in low temperature to minimise the multiplication of total yeast resulting the appearance of unwanted flavor. As conclusion, the mango flavored kefir was analyzed in total yeast successfully and in the range of Standard Codex of kefir
Co-Authors Al-Baarri, Ahmad Ni'matullah Dian Ari Setianingsih