NON-DAIRY PROBIOTIC BEVERAGE : APPLICATION OF Lactobacillus plantarum EMI AND Lactobacillus pentosus EMI CULTURES AS INOCULUM IN FERMENTED LEGUMES AND SWEET CORN MILK

LINDAYANI, - and HARTAYANIE, LAKSMI (2013) NON-DAIRY PROBIOTIC BEVERAGE : APPLICATION OF Lactobacillus plantarum EMI AND Lactobacillus pentosus EMI CULTURES AS INOCULUM IN FERMENTED LEGUMES AND SWEET CORN MILK. Project Report. Program Studi Magister Teknologi Pangan, Program Magister Teknologi Pangan Unika Soegijapranata. (Unpublished)

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Abstract

Probiotic means living microorganisms when in adequate amounts confer a health benefit. Most of the probiotic foods are dairy products, so they cannot be consumed by humans who are allergic to milk proteins, have severe lactose intolerance or vegetarian way of diet. Consequently, “milk” from legumes and cereal has become a very interesting food because they have excessive nutritive value and health characteristics. This research used four fermented probiotic beverage, i.e. three based on legumes products (soybean, mung bean and kidney bean) and sweet corn milk. The products were fermented for 40 days with selected lactic acid bacteria Lactobacillus plantarum strain EM1 and Lactobacillus pentosus strain EM 1, which has been isolated from “sayur asin” (Indonesian fermented vegetables). The results showed that the total amount of lactic acid bacteria (LAB) in all samples have met the standard to be probiotic beverage according to National Standard of Indonesia (2009) and also CODEX STAN (2003). LAB viability in the storage is fairly stable, which L. plantarum EM1 has the higher viability (65.16%-97.52%) than L. pentosus EM1 (58.89-96.72%), but two types of strain are not significantly different with the L.bulgaricus as a control (70.75%-98.76%). Biochemical changes occurred until 40 days storage and cause the difference of the probiotic beverage characteristics. After storage for 40 days, fermented sweet corn with L. plantarum EM1 as inoculum contained the highest LAB 3.9 x 106 CFU/ml, the highest LAB viability 90.65%, pH 4.24, sugar content 7.53°brix, total acid 0.54% and protein content 2.75%. Based on the results, were concluded that L. plantarum EM1 and L. pentosus EM1 can be utilized as inoculum in all probiotic beverages.

Item Type: Monograph (Project Report)
Subjects: > 660 Chemical engineering > Beverage Technology
Divisions: Graduate Program in Master of Food Technology
Depositing User: Mrs Christiana Sundari
Date Deposited: 09 Feb 2017 02:10
Last Modified: 09 Feb 2017 02:10
URI: http://repository.unika.ac.id/id/eprint/13226

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