Sagu
Vol 12, No 1 (2013)

SOYGHURT SHELF LIFE OF PROBIOTICS AS A FILLER CHOCOLATE PRALINE

Raswen Efendi (Unknown)
Evy Rossi (Unknown)
Suherni Safitri Rangkuti (Unknown)

Article Info

Publish Date
02 May 2014

Abstract

The purpose of the research was to determine the storage limits of soyghurtprobiotics as a filler chocolatepraline. The research was done by using Completely Randomized Design (CRD) with five treatments (0,1,2,3and 4) weeks and 3 replications. The data obtained were analyzed by ANOVAand continued with Tukeytest at5% level. Results showed that the storage time significantly affected the moisture content, total lactic acidbacteria and total lactic acid. Levels of proteinandfatwereanalyzedbeforestoragesoyghurtis equal to 4.40%and 2.65%. Results of this study showed that storage time soyghurt probiotic chocolate praline as filler effecton water content, total BAL, and total lactic acid. Storage time 4 weeks resulted soyghurt containingmoisture content (85.45%), total BAL (10.34 log cfu/ml), and total lactic acid (0.51%) is still suitable forconsumption.Key words: soyghurt, shelf life, chocolate praline, whey, lactic acid bacteria

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Journal Info
Sagu
Website

Abbrev

JSG

Publisher

Universitas Riau

Subject

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering

Description

(SAGU) Agricultural Science and Technology Journal merupakan jurnal ilmiah dalam bidang ilmu dan teknologi pertanian yang diterbitkan oleh Fakultas Pertanian Universitas Riau, Pekanbaru. Jurnal ini diterbitkan dua kali dalam satu tahun yaitu pada bulan Maret dan ...