Abstract:
This aim of the research was to determine the storage limits of soyghurt probiotics as a filler chocolate praline. The design of the research was completely randomized design (CRD) with five treatments (0,1,2,3 and 4) weeks and 3 replications. The design response is used ANOVA and Tukey test further the level 5%. The results showed that the storage time significantly affected the moisture content, total lactic acid bacteria and total lactic acid. Levels of protein and fat were analyzed before storage soyghurt is equal to 4.40% and 2.65%. Results of this study showed that storage time soyghurt probiotic chocolate praline as filler effect on water content, total BAL, and total lactic acid. Storage time 4 weeks resulted soyghurt containing moisture content (85.45%), total BAL (10.34 log cfu/ml), and total lactic acid (0.51%) is still suitable for consumption.
