Quality of probiotik fermented milk using Lactobacillus casei subsp. casei R-68 as a starter with the variation of skim milk and sucrose
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Abstract
The functional food in the form of probiotic fermented milk is one of the alternative foods that can be consumed to keep the body fit and healthy. This research aimed to determine the amount of optimal skim milk and sucrose to produce probiotic fermented milk using Lactobacillus caseisubsp. casei R-68 as a starter. The research was conducted experimentally using a Completely Random Design. The data were analyzed statistically using ANOVA and continued with DNMRT test at the level of 5%. The results show that variation of skim milk or sucrose significantly affected pH, total lactic acid, number of lactic acid bacteria, total of solid without fat as well as the amount of fat and protein, but did not significantly influence the ash and fat contents. In the case of sensory test, the variation of sucrose significantly influenced all sensory parameters. The best treatment was obtained from the use of 15% skim milk and 5% sucrose.
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