Agustine, Yola and Prabawati, Elisabeth K. (2011) Probiotics Enrichment on Non-Dairy Frozen Dessert Product. Bachelor thesis, Swiss German University.

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Abstract

Based on the definition made by the World Health Organization (WHO) and the Food and Agricultural Organization (FAO) of the United Nations (2002), probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. To be able to give those benefits, they need a delivery vehicle. Non-dairy frozen dessert product could be an alternative. It was enriched with two different kinds of probiotics; Lactobacillus acidophilus and Bifidobacteria bifidum. The pH and viability of those strains were analyzed. Based on the research, sample with Bifidobacteria bifidum had the lowest pH and showed best viability. It was then further investigated using sensory tests. Based on the sensory tests that had been conducted, there‟s no significant different between non-dairy frozen dessert product with or without probiotics bacteria. There‟s also no significant different of the acceptance level of color, taste, overall and texture attributes between samples with different probiotics.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Probiotics; Non-Dairy; Frozen Dessert
Subjects:	Q Science > QR Microbiology > QR171 Prebiotics T Technology > TX Home economics > TX795 Ice cream, ices
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	04 Mar 2021 15:54
Last Modified:	04 Mar 2021 15:54
URI:	http://repository.sgu.ac.id/id/eprint/1061

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