Karakteristik Mutu Starter Kering Yoghurt Probiotik Selama Penyimpanan

Shelf life determination of  probiotic yogurt dry starter is useful to obtain the optimal storage conditions for dry starter. This research used completely randomized factorial design  experimental method with two factors, ie. storage temperature (A) (A1 = -20°C; A2 = 5°C; and A3 = 27°C) and storage time (B) (B1 = week 0; B2 = week 2; B3 = week 4; B4 = week 6; and B5 = week 8) with two replications each. The quality of dry starter tested included microbiological quality (total lactic acid bacteria/LAB), and chemical quality (water content and aw value). The quality of the dry starter was also tested after rehydration into yogurt. The quality of yogurt tested included microbiological quality (total LAB), chemical quality (pH, total titrated acid, protein content), and organoleptic quality (hedonic test) including  texture, aroma, taste, consistency, and color parameters. Data were analyzed using analysis of variance (ANOVA) at α = 0.05. If there were significant differences, proceed with the Tukey test to determine the differences at each  treatment  level. The temperature and  storage time of the dry starter significantly affected  the quality of  the dry starter (total LAB and water content) and the quality of rehydrated yogurt (total LAB, pH value, TAT, total protein, and hedonic tests (texture parameters, aroma, consistency). There were interactions between temperature and storage time of dry starter and  have a significant effect on dry starter quality (total LAB and water content), quality of rehydrated yogurt (total LAB, pH value and yogurt TAT), hedonic test (texture parameters, aroma, taste, consistency, and color). Characteristics of quality dry starter stored in the freezer (-20 0 C) showed the best results compared to storage in the refrigerator (5 ° C) and at room temperature (27 ° C).