Journal of Applied Food Technology • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

Open Journal Systems

Viability Lactic Acid Bacteria of Yogurt Powder With Carrageenan Addition

Anugrah Tamam Basroni, Ahmad Ni'matullah Al-Baarri, Anang Mohamad Legowo


This research aimed to analyze the viability of lactic acid bacteria in carrageenan fortified yogurt powder. This research was done in Laboratory of Food Chemistry and Nutrition Faculty of Animal and Agriculture and Laboratory of Integrated Diponegoro University. Yogurt was made using pasteurized fresh milk and inoculated with Lactobacillus bulgaricus and Streptococcus thermophillus. The incubation was set to 6 hour and followed drying in vacuum oven. Carrageenan 0.5% (w/v) was mixed prior to the drying. The all treatment was repeated 4 times. The viability of lactic acid bacteria in powdered yogurt was analysed during 10 days. The results of this research showed that carrageenan addition provide no noticeable effect to the viability in powdered yogurt during the ten days storage. The conclusion of this research was carrageenan may be used in powdered yogurt without provide any affect in the viability of lactic acid bacteria.


Yogurt powder; carrageenan; viability; lactic acid bacteria

Full Text:



Conrad, Paul, B. 2000. Stabilization and Preservation of Lactobacillus acidophilus in Saccharide Matrices. Cryobiology 41:17-24.

Ginting, N., Pasaribu, E. 2005. Effect of temperature on the yogurt making using various raw milk. Jurnal Agibisnis Peternakan 1(2): 73-77 (in Bahasa Indonesia).

Hartati, A.I. 2011. Lactose and reduction sugar concentrations, pH and the sourness of date flavored yoghurt drink as probiotic beverage. Jurnal Aplikasi Teknologi Pangan 1(1):1-3.

Kailasapathy, K., Harmstorf, I,. Phillips, M. 2008. Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts. LWT - Food Science and Technology 41(7):1317-1322. DOI: 10.1016/j.lwt.2007.08.009.

Keivani F, Mokarram RR, Gholian MM, Benis KZ, Zendeboodi F, Zadeh SS. 2014. An encyclopedic approach to distinguish the survival of probiotic living cells during drying processes. Wudpecker J Medical Sciences 3 (2014): 001-007.

Legowo, A. M., Kusrahayu, Mulyani, S. 2009. Science and Dairy Production Technology. Universitas Diponegoro Press, Semarang.

Shori, B.A., Baba, A.S. 2011. Viability of lactic acid bacteria and sensory evaluation in Cinnamomum verum and Allium sativum-bio-yogurts made from camel and cow milk. Journal of the Association of Arabic Universities for Basic and Applied Sciences 11: 50-55. DOI:10.1016/j.jaubas.2011.11.001

Wihardi. 2015. Pengaruh Whey dan Ekstrak Buah terhadap Total Bakteri Asam Laktat, Nilai pH, dan Adhesiveness Yoghurt. Universitas Diponegoro semarang. Jurnal Aplikasi Teknologi Pangan 4(4): 130-132. DOI: 10.17728/jatp.v4i4.4



  • There are currently no refbacks.