Initial Characterization of Bifidus Milk Quality with Different Starter Levels of Bifidobacterium longum

Abstract A study on the initial characterization of bifidus milk quality with a different level Bifidobacterium longum was conducted to find out best starter that is able produce meets characteristics healthy drink. The design use in this consisting 4 treatments (starter level) are 1% (L 1 ), 3% 2 5% 3 and 7% ) four replications for each treatment, thus 16 experimental units were obtained. Furthermore, parameters measured degree acidity (pH), total lactic acid, protein content, plate count, syneresis. resulting data statistically analyzed using ANOVA Duncan’s multiple range test (DMRT) performed if there difference. Results showed starting concentration had no effect pH lactate, whereas highly significant TPC content (P < 0.01). However, all values still within Indonesian National Standards. Therefore, based results obtained, it recommended highest bifidobacteria indicated by pH, lactate protein, count obtained L1 (1% starter) 3.84, 1.22, 4.92, 8.40 respectively