Pustaka Ilmiah Universitas Padjadjaran

Abstrak

Implication Effect Of Probiotic Bacteria To Yoghurt Quality And Enzyme Activities

The aims of this research is to understand the implication effect of probiotic bacteria as starters to yoghurt quality and the activities of enzyme in yoghurt. Results indicated that the probiotic bacteria combination as starters were the highest enzyme activities, even for yoghurt quality there is no significancy as starters.The activities of enzyme lipase and protease, from the probiotic starters, has highest activities than the controle starters, respectively for lipase and protease are 0.45 and 1.70 unit/ml; 0.19 and 1.65 unit/ml; then 0.27 and 1.62 unit/ml; 0.18 and 1.45 unit/ml from Bifidobacterium spp and Lactobacillus acidophilus; Lactobacillus bulgaricus and Streptococcus thermophilus and Lactobacillus acidophilus; Lactobacillus bulgaricus and Streptococcus thermophilus and Bifidobacterium spp; then Lactobacillus bulgaricus and Streptococcus thermophilus.