Susilawati, Susilawati and Kustyawati, Maria Erna (2015) Minuman Probiotik dari Susu Kambing. In: Seminar Nasional PATPI 2015, 20-21 Oktober 2015, Semarang.
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Abstract
ABSTRACT One of form dairy product that is functional dairy beverage is fermented goat milk products or probiotic drinks. Probiotic drink is a drink that contains the microflora of lactic acid bacteria (LAB) that can give effect to hose who consume health by balancing the composition of microflora in the gut and can survive in the gut as much as approximately 106-109 bacterial cells (Salminen and Wright, 1993) The purpose of research is to see he invivo quality of probiotic drink goat's milk that gives health effects and appreciated by the public. Research on probiotic drink goat's milk is done by making a fresh culture of lactic acid bacteria (LAB) species Lactobacillus casei, which previously carried out preparatory culture L. casei, culturing stem, culturing between, and work culture. Then the work culture was inoculated as starters into the first goat milk pasteurized at a emperature of 60 • C for 15 minutes. Milk fermentation process lasts for 24 hours at a temperature of 37 • C. Fermented milk t analyzed pH, total acid, and the amount of Lactic Acid Bacteria (LAB). The average number of BAL in this fermented milk was 1.76 x 109 CFU / ml. To test whether this fermented milk beverage probiotics are then tested in vivo using mice species Mus Musculus.L, male sex 2 months old. Quality testing in vivo results obtained total lactic acid bacteria on days 0, 7, 14, and 21, are respectively 8.909; 9.221; 9.346; and 9,460 Log Colonies / ml. Data shows that the Lactic Acid Bacteria can live and survive n the intestine of mice more than 109 cells, which means that until the day 21 already seen that the beverage ermented from goat milk can be said probiotic drinks. Quality probiotic drink in vivo has been able to prove hat the lactic acid bacteria can live in the intestines of rats on day 21 the number reaches 460 x 109 CFU / ml, with a total of 0.56 ml acid, and pH 3.605. Key word : Probiotic drink, Invivo Quality
| Item Type: | Conference or Workshop Item (Speech) |
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| Additional Information: | ISBN 978-602-65-01-4 |
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian |
| Depositing User: | Dr Maria Erna Kustyawati |
| Date Deposited: | 25 Apr 2018 02:41 |
| Last Modified: | 14 May 2018 07:04 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/6031 |
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