V. KESIMPULAN DAN SARAN
5.2. SARAN
Jumlah bakteri pada starter yoghurt dari perlakuan terpilih masih kecil oleh karena itu diperlukan penelitian untuk meningkatkan jumlah populasi bakteri pada starter kering yang dihasilkan. Menurunnya jumlah viabilitas bakteri selama pengeringan dapat diminimalisir dengan penambahan oksigen scavenger. Selain itu, perlu penelitian lebih lanjut mengenai penggunaan bahan enkapsulan lain untuk mengkapsul starter yoghurt menggunakan metode emulsi.
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