0.10 0.20 BIO-CULTURAL AND AGRICULTURAL SCIENCES Code

c Figure 1. Results of storage L. rhamnosus R21 for 7 days, a The relationship of count of LAB with water content, b The relationship acid titration count with water content, c the relationship of the pH of skim milk with water content Increased levels of water stimulates the bacteria to grow, but there was not enough water to support the growth of lactic acid bacteria. This is because before it had time to metabolize lactic acid bacteria to grow, bacteria need to fix ourselves first and this process requires considerable energy so that growth becomes stunted and even tend to die. Decrease the amount of lactic acid bacteria causing acidification activity decreased to skim milk as indicated by the decrease in the total number tertitrasi acid and increased pH values Figure 2a and 2b. The longer the time required to lower the pH of the medium, the lower the acidification activity of bacteria.

b. Mold and Yeast count

The count of mold and yeast in dried cultures of L.rhamnosus R21 with a protective material skim milk during storage were observed to determine the mold and yeast contamination in dried cultures. The results showed that overall there was no contamination of molds and yeasts in dried cultures during storage mold and yeast count is 0 coloniesml. This is because the tube shelter material to be dried first rinsed with alcohol, other than that the material had no direct contact with the glass container because of the material that will be placed in erlenmeyer freeze drying a sterilized beforehand and are less likely to be contamination. During storage, the salt jar saturated and dry container culture container to be stored has been sterilized. The application of sanitary conditions during drying and storage to minimize contamination by mold and yeast.

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5 10 15 20 25 Water content bk p H o f s k im m il k pH of skim milk