INFLUENCE OF SKIM MILK AND SUCROSE ON THE VIABILITY OF LACTIC ACID BACTERIA AND QUALITY OF PROBIOTIC COCOGHURT PRODUCED USING STARTERS Lactobacillus casei subsp. casei R-68 AND Streptococcus thermophilus

Cocoghurt is made from the main raw material of coconut milk. In this study, the effect of skim milk and sucrose on the viability of lactic acid bacteria (LAB) was examined together with the impact on the quality of cocoghurt produced. Lactobacillus casei subsp. casei R-68 and Streptococcus thermophilus were used as starter cultures. The study was carried out experimentally using a Completely Randomized Design with the variations of both skim milk and sucrose concentrations. The data found were statistically analyzed using ANOVA and then continued with DNMRT at 5% level. Parameters observed were total LAB, pH, total lactic acid, total solid, protein, moisture and ash contents as well as total fat and fatty acid profile. The results showed that the addition of skim milk (2.5%) and sucrose (5.0%) produced cocoghurt which met the quality standard. Cocoghurt produced using skim milk 5.0% and sucrose 7.5% had the characteristic of being slightly white, tasting sour and sweet, with an aroma of coconut milk; the texture was rather thick and preferred by the panelists. Probiotic cocoghurt showed that fatty acid profiles were dominated by medium-chain saturated fatty acid 72.90% followed by long-chain saturated fatty acid 13.11% and unsaturated fatty acid 7.28%.