Viability of Lactic Acid Bacteria, Acidity and Melting Time of Pro-biotic Ice Cream using starter Lactobacillus casei and Bifidobacterium bifidum

Abstract

This research was carried out to investigate the effect of combination of starter, storage time and the interaction between both factors on viability of LAB, acidity and melting time of pro-biotic ice cream. The Design of experiment used was Randomized Completely Block Design (RCBD) with factorial pattern (3x3x4). The mean differences were tested by Duncan’s Multiple Range Test (DMRT). The first factor was the combination of L casei and B. bifidum (T1= 1:1, T2 = 2:1 and T3 = 1:2). The second factor was the storage times (10, 20 and 30 days). The results showed that the combination of starter affected significantly on viability of LAB, and acidity but did not affect on melting time. The storage time affected significantly on viability of LAB, acidity and melting time. The interaction between both factors did not affect on viability, acidity and melting time. The conclusion of this research was that the combination of l. casei and B. bifidum 1:2 had highest viability of LAB on pro-biotic ice cream. The more length of storage time decreased viability of LAB and acidity, but it increased melting time of pro-biotic ice cream. Keywords: Ice Cream, Pro-Biotic, Viability Of LAB, Acidity, Melting Time