Powdered Yoghurt Probiotic Quality Produced by Foam-Mat Drying Method with different Drying Temperature and Albumen Level
The study aimes to determine the effect of different drying temperature and albumen level on the quality of powdered yoghurt probiotic produced by foam-mat drying method. Yoghurt was produced by 5% Streptococcus thermophilus and Lactobacillus bulgaricus starter with ratio 1:1, and added 2% L...
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2014
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/135352/1/Powdered%20Yoghurt%20Probiotic%20Quality%20Produced%20by%20Foam-Mat%20Drying%20Method%20with%20different%20Drying%20Temperature%20and%20Albumen%20Level.pdf |
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| author | Sukarno, Ari Surya Nurliyani, Nurliyani Indratiningsih, Indratiningsih |
| author_facet | Sukarno, Ari Surya Nurliyani, Nurliyani Indratiningsih, Indratiningsih |
| author_sort | Sukarno, Ari Surya |
| collection | UGM |
| description | The study aimes to determine the effect of different drying temperature and albumen level on
the quality of powdered yoghurt probiotic produced by foam-mat drying method. Yoghurt
was produced by 5% Streptococcus thermophilus and Lactobacillus bulgaricus starter with
ratio 1:1, and added 2% Lactobacillus casei as probiotic. The drying temperature of yoghurt
was 50, 60, and 70ºC, whereas the level of albumen was 0, 10, and 15%. The analyzed of
powder yoghurt quality include: 1) microbiological quality (total of lactic acid bacteria and
probiotic), 2) chemical quality (protein, moisture, pH, and acidity), and 3) physical quality
(solubilty). The data of yoghurt quality was analyzed statistically by two way ANOVA 3x3.
The results showed that total lactic acid bacteria (LAB) and probiotic of powdered yogurt
with drying temperature of 70o
C were lower (P<0.05) than temperature 60 and 50o
C, whereas
the level of albumen had no effect on microbiological quality. Drying temperature of 70o
C
could decrease the total lactic acid bacteria (LAB) and probiotic, moisture content, solubility
and increase the pH of powdered yoghurt. The level of albumen had no effect on moisture
content, solubility, acidity, and pH, but could affect significantly on the protein content of
powdered yoghurt. In conclusion, powdered yoghurt probiotic should be produced by drying
temperature of 60o
C and 10% albumen level.
Keywords: Yoghurt powder quality, Probiotic, Foam-mat drying, Albumen. |
| first_indexed | 2024-03-13T23:44:46Z |
| format | Conference or Workshop Item |
| id | oai:generic.eprints.org:135352 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-13T23:44:46Z |
| publishDate | 2014 |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1353522015-11-10T06:10:38Z https://repository.ugm.ac.id/135352/ Powdered Yoghurt Probiotic Quality Produced by Foam-Mat Drying Method with different Drying Temperature and Albumen Level Sukarno, Ari Surya Nurliyani, Nurliyani Indratiningsih, Indratiningsih Agronomy Food technology Livestock The study aimes to determine the effect of different drying temperature and albumen level on the quality of powdered yoghurt probiotic produced by foam-mat drying method. Yoghurt was produced by 5% Streptococcus thermophilus and Lactobacillus bulgaricus starter with ratio 1:1, and added 2% Lactobacillus casei as probiotic. The drying temperature of yoghurt was 50, 60, and 70ºC, whereas the level of albumen was 0, 10, and 15%. The analyzed of powder yoghurt quality include: 1) microbiological quality (total of lactic acid bacteria and probiotic), 2) chemical quality (protein, moisture, pH, and acidity), and 3) physical quality (solubilty). The data of yoghurt quality was analyzed statistically by two way ANOVA 3x3. The results showed that total lactic acid bacteria (LAB) and probiotic of powdered yogurt with drying temperature of 70o C were lower (P<0.05) than temperature 60 and 50o C, whereas the level of albumen had no effect on microbiological quality. Drying temperature of 70o C could decrease the total lactic acid bacteria (LAB) and probiotic, moisture content, solubility and increase the pH of powdered yoghurt. The level of albumen had no effect on moisture content, solubility, acidity, and pH, but could affect significantly on the protein content of powdered yoghurt. In conclusion, powdered yoghurt probiotic should be produced by drying temperature of 60o C and 10% albumen level. Keywords: Yoghurt powder quality, Probiotic, Foam-mat drying, Albumen. 2014-11-10 Conference or Workshop Item PeerReviewed application/pdf en https://repository.ugm.ac.id/135352/1/Powdered%20Yoghurt%20Probiotic%20Quality%20Produced%20by%20Foam-Mat%20Drying%20Method%20with%20different%20Drying%20Temperature%20and%20Albumen%20Level.pdf Sukarno, Ari Surya and Nurliyani, Nurliyani and Indratiningsih, Indratiningsih (2014) Powdered Yoghurt Probiotic Quality Produced by Foam-Mat Drying Method with different Drying Temperature and Albumen Level. In: Sustainable Livestock Production in the Perspective of Food Security, Policy, Genetic Resources and Climate Change, 10-14 November 2014, Universitas Gadjah Mada. |
| spellingShingle | Agronomy Food technology Livestock Sukarno, Ari Surya Nurliyani, Nurliyani Indratiningsih, Indratiningsih Powdered Yoghurt Probiotic Quality Produced by Foam-Mat Drying Method with different Drying Temperature and Albumen Level |
| title | Powdered Yoghurt Probiotic Quality Produced by Foam-Mat Drying Method with different Drying Temperature and Albumen Level |
| title_full | Powdered Yoghurt Probiotic Quality Produced by Foam-Mat Drying Method with different Drying Temperature and Albumen Level |
| title_fullStr | Powdered Yoghurt Probiotic Quality Produced by Foam-Mat Drying Method with different Drying Temperature and Albumen Level |
| title_full_unstemmed | Powdered Yoghurt Probiotic Quality Produced by Foam-Mat Drying Method with different Drying Temperature and Albumen Level |
| title_short | Powdered Yoghurt Probiotic Quality Produced by Foam-Mat Drying Method with different Drying Temperature and Albumen Level |
| title_sort | powdered yoghurt probiotic quality produced by foam mat drying method with different drying temperature and albumen level |
| topic | Agronomy Food technology Livestock |
| url | https://repository.ugm.ac.id/135352/1/Powdered%20Yoghurt%20Probiotic%20Quality%20Produced%20by%20Foam-Mat%20Drying%20Method%20with%20different%20Drying%20Temperature%20and%20Albumen%20Level.pdf |
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