Selain itu, yogurt juga dapat dibuat di rumah dengan menerapkan prosedur higienis dan sanitasi yang tepat serta menggunakan kultur starter bakteri asam laktat, seperti Lactobacillus delbruecki ssp. Produksi yogurt umumnya dilakukan dalam fermentor tertutup yang dikontrol secara aseptis. Yogurt adalah salah satu jenis susu fermentasi yang tersedia secara komersial di Indonesia. Kegiatan ini dapat diadaptasikan dalam mata kuliah mikrobiologi pada program S1 agar dapat membantu mahasiswa memahami prinsip dasar mikrobiologi dan pengendalian proses yang melibatkan mikrobiologi dalam bidang pangan. Pelaksanaan program pengabdian masyarakat tentang fermentasi pangan bagi peserta awam yang tidak berlatar belakang sains dapat memberikan peluang untuk mengenalkan prinsip dasar mikrobiologi dan aplikasinya dalam pengawetan pangan.
This activity can be completed in two days, and the recipe could be modified once the participants have understood the concept of yogurt fermentation. Participants were challenged to explore the differences among various yogurt batches. All participants prepared the ingredients and sanitized kitchen equipment, performed the yogurt fermentation process, and evaluated the product’s sensory properties. Through this activity, we provided training to residents from a nonscience background in Bogor, Indonesia, for simple and feasible homemade yogurt production using a variety of milk substrates and sources of starter culture. Yogurt making requires not only appropriate ingredients but also an understanding of the microbiological concepts of yogurt fermentation in order to enable control and modification of the fermentation process so that the end product is safe to consume.
bulgaricus and Streptococcus thermophilus, and applying proper hygiene and sanitation procedures. While yogurt fermentation is usually performed in a closed fermenter in an aseptically controlled room, yogurt can also be made at home using lactic acid bacteria culture starters, such as Lactobacillus delbrueckii ssp. Yogurt is a type of fermented milk that is commercially available in Indonesia. This program can be adapted to microbiology courses at the undergraduate level to help students understand the concept of food fermentation and its process control. Designing an outreach program concerning food fermentation for nonscience participants offers an opportunity to introduce the basic principles of microbiology and their application in food preservation.
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