DOI: 10.36347/sjavs.2018.v05i06.006

Pages: 321-328

Abstract: The addition of stabilizer on the yogurt drink manufacturing affected the viability of S. thermophilus and L.bulgaricus as starter bacteria and could increase the exopolysaccharide yield of the final product. The effects of used Canna starch as a stabilizer in combination with carboxymethylcellulose (CMC) on microbiological characteristic and exopolysaccharide yield were investigated. The research design was used to complete randomized factorial design with two factor. Combination level of Canna starch/CMC levels added T0 (0.2%CMC) as a control, T1 (0.15% CMC + 0.025% canna), T2 (0.1% CMC + 0.05% canna), T3 (0.05% CMC + 0.075% canna), and T4 (0.1% Canna) as first factor and the storage time (1, 7, 14 and 21 days) as second factor. All data were analyzed by General Linear Model (GLM) and followed by Duncan's multiple range test (DMRT). This study resulted that yogurt drink stabilized with Canna starch has the better result than CMC on microbiological characteristic and exopolysaccharide yield. Yogurt drink samples stabilized with 0.2% Canna starch could maintain the viability of L.bulgaricus and S.thermophilus and could be resulted in the highest of exopolysaccharide yield.