ABSTRACT
Indigestion is one of the health problems that is still often encountered in society. Using fermented goat's milk containing probiotics is one alternative to overcome digestive problems. This research aimed to look at the contribution of Lactobacillus acidophilus in improving the antimicrobial ability of Bifidus milk as a probiotic milk to the growth of Salmonella sp and Escherichia coli. This research was conducted using a completely randomized design (CRD) consisting of 5 (five) treatments, namely P1 = 1%: 4%, P2 = 2%: 3%, P3 = 2.5%: 2.5%, P4 = 3%: 2%, P5 = 4%: 1%. Each treatment consisted of 4 replications so 20 were obtained from the experimental unit. Parameters measured are pH, total plate count (TPC), and the ability of antimicrobials to inhibit Salmonella sp and Escherichia coli. The results show that the pH and TPC of bifidus milk, namely 4.08–4.18 and 8.52 to 8.89 log CFU/ml respectively, are still within the SNI range. The width of the resulting zone of inhibition that the antimicrobials contained in bifidus milk are weak in inhibiting Salmonella and E. coli. It can be concluded that the contribution of L. acidophilus is not significant
