Production of Niyoghurt with Different Streptococcus thermophilus and Lactobacillus bulgaricus Ratio and Its Quality Changes during Storage

Dewi Yunita


Yogurt produced from coconut milk by fermentation using starter cultures ofStreptococcus thermophilus and Lactobacillus bulgaricus at 45C for 5 hours was evaluated.Addition of skim milk powder and sugar was based on the calculation of solids non-fatstandardization. The research was conducted in a block randomized design factorialpattern 3x3. The first factor was different ratio of Streptococcus thermophilus andLactobacillus bulgaricus (1;1, 1:2, 1:3) and the second factor was storage time (0, 2, 4weeks). Variables measured were proximate, chemical, and organoleptical qualities. Theresults showed that the activity of Streptocococcus thermophillus in breaking lactose andLactobacillus bulgaricus in forming lactic acid had started to increase after 2 weeks ofstorage. Niyoghurt which had the required lactic acid was obtained from the combinationtreatment of ratio of starter cultures 1:1 at 2 weeks of storage. The niyoghurt could not beaccepted by panelists at the fourth week storage.

Keywords: coconut milk, niyoghurt, Streptococcus thermophilus, Lactobacillus bulgaricus

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