PENGARUH WAKTU INKUBASI DAN KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK DARI WHEY HASIL SAMPING KEJU

Abstract

lactose, proteins and minerals. This study aims to determine the effect of variations in incubation time and
sucrose concentration on the probiotic drink characteristics made from whey. This study uses Completely
Randomized Design (CRD) with two factors, variation of incubation time (24 and 36 hours) and sucrose
concentration of (8%; 10%; 12%) on the probiotic whey drink. Probiotic starter cultures used are Lactobacillus
acidophillus and Bifidobacterium longum IFO ATCC 13951 15 708 with ratio of 1: 1. Analysis was performed
on viscosity, lactic acid levels, pH, antioxidant activity, total lactic acid bacteria and sensory characteristics.
The results showed that the selected formula based on hedonic test is probiotic whey drink with 36-hour
incubation time and 12% sucrose concentration. Probiotic whey drink has characteristics namely viscosity 6.578
cP, 0.453% lactic acid levels, pH 4.36, the antioxidant activity of 19.409%, and total lactic acid bacteria 7.4 x
109 cells / ml.