The presence of antibiotic residues in milk other than harmful to humans, also
cause failure in the process of making yogurt. Through modifications to the standard
procedures for making yogurt fermentation successfully contain and eliminate
antibiotic residues in milk, but according to Yulistiani and Raharjo (2006), the total
4 5content of lactic acid bacteria is still low at 10 - 10 CFU / ml. The research aims to:
1). Produces yogurt starter resistant penicillin antibiotic residue levels in milk; 2).
Assessing the use of starter concentration (which is resistant to penicillin antibiotics
residues content) and determine the concentration of the best starter for the application
in the manufacture of yogurt from milk beresidu antibiotics penicillin and 3). Produce
yogurt from milk beresidu penicillin antibiotics in accordance with quality standards
Food Drug Administration (FDA), total lactic acid bacteria when consumed yogurt
7must contain at least 10 CFU / ml. The results showed that the production of
yoghurt starter resistant to penicillin antibiotics in milk can be done by the yogurt
starter adaptation process in several levels of the antibiotic penicillin in stages.
Application concentration yogurt starter (which is resistant to the antibiotic penicillin)
for 5.0% -12.5% in the penicillin antibiotics beresidu milk 6.0 IU / ml and 10.0 IU /
ml can produce a total of yogurt with lactic acid bacteria (9.371 log CFU / ml - 9.528
log CFU / ml). Concentration of starter yogurt (which is resistant to the antibiotic
penicillin) have real impact on the total lactic acid bacteria, total acid, pH and soluble
protein content. Residual Penicillin 10.0 IU / ml and 5.0% concentration of the starter
is the best treatment for application in the manufacture of yoghurt of milk beresidu
penicillin antibiotics
