Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Sjaloom SAKUL, Sylvia KOMANSILAN, Moureen TAMASOLENG, Delly RUMONDOR, Heidy MANANGKOT, Wahidah MA'RUF
This study aims to analyze the effect of symbiotic yogurt with the addition of white oyster mushroom juice on the chemical and microbiological properties of symbiotic yogurt ice cream. This study used a complete randomized design (RAL) with white oyster mushroom juice concentration treatment consisting of 0%, 2%, 4%, 6% and each treatment was repeated 4 times then yogurt as much as 60% of each treatment was added to ice cream. Based on the results of the study, protein levels and fat and crude fiber levels, there was a very real difference (P≤0.01) to the average protein levels between the treatment of symbiotic yogurt ice cream with the addition of white oyster mushroom juice (Pleurotus ostreatus). The results of the study of total lactic acid bacteria and the viability of lactic acid bacteria showed that there was a very noticeable difference (P≤0.01). The conclusion of this study is that symbiotic yogurt ice cream with the addition of white oyster mushroom juice (Pleurotus ostreatus) chemical and microbiological properties is a highly nutritious drink.
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