Desain formulasi lebih lanjut seperti penggunaan penstabil yang cocok atau penambahan flavor dapat menjadi kajian untuk penelitian selanjutnya. Selain itu, pengkajian mutu yoghurt selama penyimpanan perlu dilakukan untuk mengetahui apakah viabilitas probiotik yang masih tinggi selama penyimpanan yoghurt diikuti dengan mutu yoghurt yang masih baik dan masih dapat diterima oleh konsumen.
DAFTAR PUSTAKA
[BSN] Badan Standardisasi Nasional. 2009. SNI 2981:2009. Standar Mutu Yoghurt. BSN. Jakarta. AOAC. 1994. Official Methods of Analysis of The Association of Offical Analytical Chemistry.
AOAC. Int: Washington D.C.
BAM-FDA. 2001. BAM (Bacteriological Analytical Manual Online). Aerobic plate count. http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalytical ManualBAM/ucm063346.html
Bastomi RR. 2009. Pengembangan Yoghurt Menggunakan Bakteri Asam Laktat Isolat Air Susu Ibu [skripsi]. Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor.
Birollo GA, Reinheimer JA, Venderola CG. 2000. Viability of lactic acid microflora in different types of yoghurt. Food Research International 33: 799-805.
Dabour NS, Zihler A, Kheadr E, Lacroix C, Fliss I. 2009. In vivo study on the effectiveness of pediococin PA-1 and Pediococcus acidilactici UL5 at inhibiting Listeria monocytogenes. International Journal of Food Microbiology 133: 225-233.
Dave RI, Shah NP. 1997a. Viability of yoghurt and probiotic bacteria in yoghurts during fermentation, J. Dairy Res, 56(4):651-659.
Dave RI, Shah NP. 1997b. Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures. International Dairy Journal 7:537-545 Djide NM, Elly. 2008. Isolasi Bakteri Asam Laktat dari Air Susu Ibu, dan Potensinya dalam
Penurunan Kadar Kolesterol Secara in Vitro. Majalah Farmasi dan Farmakologi 12(3)
Donkor ON, Nilmini SLI, Stolic P, Vasiljevic T, Shah NP. 2006. Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage. International Dairy Jurnal 17: 657-665
Evanikastari. 2003. Isolasi dan Karakterisasi Bakteri Asam Laktat dari Sampel Klinis yang Berpotensi sebagai Probiotik [tesis]. Bogor: Program Pascasarjana. Institut Pertanian Bogor.
FAO/WHO. 2002. Guidelines for The Evaluation of Probiotics in Food. London, Ontario, Canada Fardiaz S. 1989. Mikrobiologi Pangan. Pusat Antar Universitas, IPB, Bogor.
Gibson GR, Beatty ER, Wang X, Cummings JH. 1995. Selective stimulation of bifidobacteria in the human colon by oligofructose and inulin. Gastroenterology 108:975–82.
Gonzalez CF dan Blair SK. 1985. Evidence for Plasmid Linkage of Raffinose Utilization and Associated α-Galactosidase and Sucrose Hydrolase Activity in Pediococcuc pentosaceus. Applied and Environmental Microbiology 50(1): 105-109
Hahn-Zoric M, Fulconis F, Minoli L. 1990. Antibody response to parental and oral vaccines are impaired by conventional and formulas as compared to breast-feed-ing. Acta Paediatr Scand
79: 1137-1142
Harmsen HJM, Wildeboer-Veloo ACM, Raangs GC. 2000. Analysis of intestinal flora development in breast-fed infants by using molecular identification and detection methods. J Pediatr Gstroenterol Nutr 30:61–67.
Hartanti AW. 2007. Seleksi Bakteri Asam Laktat yang Berpotensi sebagai Probiotik dari Isolat Air Susu Ibu [skripsi]. Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor.
Hartanti AW. 2010. Evaluasi Aktivitas Antidiare Isolat Lactobacillus dari Air Susu Ibu. [Tesis].
Sekolah Pascasarjana-IPB, Bogor.
Hartoto M. 2003. Pembuatan Yoghurt Sinbiotik dengan Menggunakan Kultur Campuran
Streptococcus thermophilus, Bifidobacterium bifidum, dan Lactobacillus casei Galur Shirota [skripsi]. Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor.
Helferich W, Westhoff D. 1980. All About Yogurt. Prentice Hall, Inc. Englewood Cliff, New Jersey. Jay JM. 2000. Modern Food Microbiology 6th Ed. New York: D. van Nostrand Company.
Jenie BSL. 2003. Pengan Fungsional Penyusun Flora Usus yang Menguntungkan. Makalah Seminar Sehari Mikroflora Usus Bagi Kesehatan dan Kebugaran. 15 Februari 2003, Bogor.
Kleessen B, Sykura B, Zunft HJ, Blaut M. 1997. Effects of inulin and lactose on fecal microflora, microbial activity and bowel habit in elderly constipated persons. Am J Clin Nutr 65:1397- 1402.
Kolida S, Tuohy K, Gibson GR. 2002. Prebiotic effects of inulin and oligofructose. British Journal of Nutrition 87: S193–S197
Kolida S, Gibson GR. 2007. Prebiotic Capacity of Inulin-Type Fructans. The Journal of Nutrition 137: 2503S-2506S
Lara-Villoslada F, Monica Olivares, Saleta Sierra, Juan MR, Julio Boza, dan Jordi Xaus. 2007. Beneficial effects of probiotic bacteria isolated from breast milk. British Journal of Nutrition 98:S96-S100
Lee WJ, Lucey JA. 2010. Formation and Physical Properties of Yoghurt. J. Anim. Sci 23(9):1127- 1136
Lestari NPA. 2011. Pembuatan Yoghurt Sinbiotik dengan Penambahan Puree Pisang dan inulin [skripsi]. Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor.
Lourens-Hattingh A, Viljoen BC. 2001. Yogurt as probiotic carrier food. International Dairy Journal 11(1-17)
Lucey JA, Munro PA, Singh H. 1998. Whey separation in acid skim milk gels made with glucono-δ- lactone: Effects of heat treatment and gelation temperature. J. Texture Stud. 29:413-426. Martin R, Olivares M, Marin ML, Fernandez L, Xaus J, Rodriguez JM. 2005 Probiotic potential of 3
lactobacilli strains isolated from breast milk. Hum Lact 21:8–17.
Meilgaard M, Civille, Gail Vance, Carr, dan Thomas B. 1999. Sensory Evaluation Techniques. CRC Press LLC, USA.
Micanel N, Hayness IN, Playne MJ. 1997. Viability of probiotic culture in commercial Australian yoghurts. The Australian Journal of Dairy Technology 52: 24-27
Mortazavian AM, Ehsani MR, Mousavi SM, Sohrabvandi S, Reinheimer JA. 2006. Combined effects of temperature-related variabels on the viability of probiotic micro-organisms in yoghurt. The Australian Journal of Daily Technology 61(3): 248-252.
Nuraida L, Mardiana NR, Faridah DN, Hana. 2011a. Metabolism by Probiotics Candidates Isolated from Breast Milk as a Basis for Development of Sinbiotics Product. J. Teknol dan Industri Pangan. 22 (2)
Nuraida L, Rizka RB, dan Siti Nurjanah. 2011b. Evaluation of Lactobacillus Potential as Probiotic Isolated from Breast Milk for Yoghurt Fermentation. Seminar Peran Teknologi dalam Pengembangan Pangan yang Aman, Bermutu, dan Terjangkau bagi Masyarakat. 15-17 September 2011, Manado, Sulawesi Utara.
Nuraida L, Susanti, dan Hartanti AW. 2007. Lactic acid bacteria and Bifidobacteria profile of breats milk and their potency as probiotics. 10th ASEAN Food Conference. Food fir Mankind- Contribution of Scienc and Technology. 21-23 August. Kuala Lumpur, Malaysia.
Nuraida L, Winarti S, Hana dan Prangdimurti E. 2011. Evaluasi in vitro terhadap kemampuan isolat bakteri asam laktat asal air susu ibu untuk mengasimilasi kolesterol dan mendekonjugasi garam empedu. J. Teknol dan Industri Pangan. VXXII:46-51.
Nuraini D. 2002. Kajian Proses Pembekuan dan Daya Simpan Kultur Bakteri Asam Laktat Asal Dadih untuk Produksi Kultur Starter [tesis]. Bogor: Program Pascasarjana, Institut Pertanian Bogor. Prisilia Dhieta. 2008. Penggunaan Lactobacillus rhamnosus Isolat ASI sebagai Starter untuk
Pengembangan Produk Susu Fermentasi [skripsi]. Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor.
Puspawati NY. 2008. Penggunaan Berbagai Jenis Bahan Pelindung untuk Mempertahankan Viabilitas Bakteri Asam Laktat yang Diisolasi dari ASI pada Proses Pengeringan Beku dan Penyimpanan. [Tesis]. Sekolah Pascasarjana, Institut Pertanian Bogor, Bogor.
Rahman A, S Fardiaz, WP Rahayu, Suliantari, CC Nurwitri. 1992. Teknologi Fermentasi Susu. Bogor: Departemen Pendidikan dan Kebudayaan, Direktorat Jenderal Pendidikan Tinggi, Pusat Antar Universitas Pangan dan Gizi, Institut Pertanian Bogor.
Rokka S, Rantamaki P. 2010. Protecting probiotic bacteria by microencapsulation challengs for industrial applications. Eur Food Res Technol 231: 1-12
Roni S. 2011. Pembuatan Yoghurt Sinbiotik Menggunakan Bakteri Asam Laktat Indigenus sebagai Pangan Fungsional Antidiare [skripsi]. Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor.
Salminen S, Atte von Eright. 2004. Lactic Acid Bacteria: Microbiology and Fungcional Aspect. 3th edition. Revised and Expanded. Marcel Dekker, Inc. New York.
Sarkar S. 2008. Effect of Probiotics on Biotechnological Characteristics of Yoghurt. British Food Journal. 110 (7): 717-740
Semjonovs P,Zikmanis P. 2008. Evaluation of novel lactose-positive and exopolysaccharideproducing strain of Pediococcus pentosaceus for fermented foods. Eur Food Res Technol 227:851–856 Shah NP, Warnakulasuriya EV, Lankaputhra, Margaret LB, William SA. 1994. Survival of
Lactobacillus acidophilus and Bifidobacteviumbijidzm in Commercial Yoghurt During Refrigerated Storage Dairy Journal 5: 515-521
Shah NP. 2000. Probiotic Bacteria: Selective Enumeration and survival in Dairy Foods. Journal of Dairy Science 83:894-907.
Tamime AY, Saarela M, Sondergaard K, Mistry VV, Shah NP. 2005. Production and maintaining viability of probiotic. Dalam Tamime AY (Ed) Probiotic dairy products. Oxford, UK; Blackwell Publishing, pp: 37-72.
Tamime, AY, Robinson RK. 1999. Yoghurt Science and Technology. CRC Press, Ltd. New York Wahsington DC.
Tomasik PJ, Tomasik P. 2003. Probiotics and Prebiotics. Cereal Chem.80 (2)
Tzanetakis N, Litopoulou-Tzanetaki. 1989. Biochemical Activities of Pediococcus pentosaceus
Isolates of Dairy Origin. Journal Dairy Science 72:859-863
Varnam AH, Shuterland JP. 1994. Milk and Milk products. Chapman and Hall. London
Venderola CG, Bailo N, Reinheimer JA. 1999. Survival of probiotic microflora in argentimian yoghurts during refrigerated storage. Food Research International 33:97-102
Widodo. 2002. Bioteknologi Fermentasi Susu. Pusat Pengembangan Bioteknologi. Universitas Muhammadiyah, Malang.
Widyastuti Y, Eva S. 1999. Karakter Bakteri Asam Laktat Enterococcus sp. Yang diisolasi dari Saluran Pencernaan Ternak. Jurnal Mikrobiologi IndonesiaVol.4, No.2. hlri. 50-53
Winarno FG, Wida WA, Weni W. 2003. Mikroflora Usus dan Yoghurt, M-Brio Press, Bogor.
Yin LJ, Jiang ST. 2001. Pediococcus pentosaceus L and Utilization in Fermentation and Storage of Mackerel Sausage. Journal of Food Science 66(5)
Zourari A, Accolas JP, Desmazeaud MJ. 1992. Metabolism and biochemical characteristics of yogurt bacteria. A review. Le Lait 72: 1–34.