The effectiveness of lactic acid bacteria level on syneresis and acidity of fermented milk added carrot (Daucus carrota L) porridge

International Conference on Agriculture, Environment, and Food Security 2018

农业科学;生态环境科学

Yurliasni^1 ; Hanum, Z.^1 ; Jannah, R.^1

Department of Animal Husbandry, Faculty of Agriculture, Universitas Syiah, Kuala, Banda Aceh, Indonesia^1

关键词: Completely randomized designs;    Lactic acid bacteria;    Lactobacillus acidophilus;    Lactobacillus casei;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/260/1/012086/pdf
DOI  :  10.1088/1755-1315/260/1/012086

来源: IOP

【 摘 要 】

This experiment aimed to evaluate syneresis and acidity of fermented milk which is combined with varying levels of carrot porridge and lactic acid bacteria (LAB). There were 2 types of LAB used Lactobacillus acidophilus and Lactobacillus casei. The experiment carried out using a completely randomized design (CRD) of factorial patterns which is consisting of two factors. Factors were A: 2.5% and 5% level of starter LAB and B: three levels of carrot porridge (5, 10 and 15%). Variables measured were acidity (pH) and degree of syneresis. Data were analysed using analysis of variance (ANOVA) and the differences between treatment means were examined by Duncan Range Test (DMRT). The results showed that the pH very significantly (P