VIABILITY OF BIFIDOBACTERIUM BIFIDUM, LACTOSE VALUE AND TASTE OF SYMBIOTIC ICE CREAM ON THE DIFFERENT FROZEN STORAGE PERIOD

Abstract

The aims of this research were to evaluate the viability of Bifidobacterium bifidum, lactose value and taste of sinbiotic ice cream on the different frozen storage period. Sinbiotic in this research was combination of Bifidobacterium bifidum and fructo oligosaccharide. Research was arranged in Completely Randomized Design (CRD). Treatments in this research were period of ice cream storage in frozen temperature (zero week/T0, one week/T1, two weeks/T2, three weeks/T3 and four weeks/T4). Results of this research showed that the viability of Bifidobacterium bifidum in T0, T1, T2, T3 and T4 was 1,9 x 10 8 ; 2,3 x 10 8 ; 2,4 x 10 8 ; 2,3 x 10 8 and 2,2 x 10 8 CFU/ml respectively. The value of lactose in T0, T1, T2, T3 and T4 were 4,10; 4,00; 3,91; 3,75 and 3,70% respectively. Sour taste score of ice cream in T0, T1, T2, T3 and T4 were 2,68; 2,44; 2,68; 2,28 and 2,52 respectively. Conclusions of this research were that sinbiotic can increase viability of Bifidobacterium bifidum in two weeks frozen storage period but it can decrease the viability of Bifidobacterium bifidum in four weeks of frozen storage period, Bifidobacterium bifidum can digest lactose in four weeks of frozen storage period of ice cream and can digest reducing glucose and sucrose in fermentation process and there was no significant effect in sour taste of sinbiotic ice cream in four weeks of frozen storage period. Keywords: Viability, Bifidobacterium bifidum, Sinbiotic, Lactose Value, Ice Cream