The Quality of Fermented Milk in The Ampel Bamboo Added by Lactobacillus bulgaricus and Streptococcus thermophilus

Abstract

The research was carried out to investigate the quality of milk fermented in the ampel bamboo. This research used Completely Randomized Design with four treatments, i.e. treatments A (no added culture of lactic acid bactery/LAB), B(added LAB with strain Lactobacillus bulgaricus and Streptococcus thermophilus (L/S), ratio 1:1), C (added LAB with strain Lactobacillus bulgaricus and Streptococcus thermophilus (L/S), ratio 2:1) and D (added LAB with strain Lactobacillus bulgaricus and Streptococcus thermophilus (L/S), ratio 1:2). Each treatment was replicated 6 times. The observed variable were the lactic acid bacteria, protein, fat and water content, pH value and also total of bacteria (colony/g). The results of the experiment indicated that the highest pH value of fermented milk (P<0.05) was reached by treatment A (4.87), followed by B (4.61), D (4.52) and C (4.39). The highest lactic acid production (P<0.05) was reached by treatment C (1.05 %) is followed by D (1.03 %); B (0.92%) and A (0.80%), respectively. The highest water content in the fermented milk (P<0.05) was in the treatment A (87.53%). While, treatment B (86.34%), C (86.34%) and D (86.19%) did not significantly different . In comparation to control adding the bactery inoculum into the ampel bamboo resulted that the highest protein content and the latic acid bactera were about (3.53%) and (6.31 x 107 colony/g), respectively. While the amount of fat did not different significantly. It can be concluded that the milk fermented in the ampel bamboo added by LAB culture ratio L/S (1:2) was resulted better performance. Keywords : Fermentation, Milk, Bamboo ampel.