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Accepted
18 September 2020
Published
29 December 2020
Keywords:
-
fermented milk, jackfruit seed, lactic acid bacteria
Abstract
Jackfruit seeds (Artocarpus heterophyllus Lam.) contain dietary fiber, thus it is potential as prebiotic to be used in fermented milk drink. This research aimed to obtain the fermented milk composition made from fresh milk and jackfruit seed flour containing active lactic acid bacteria (LAB), preferred hedonic level and to identify the chemical properties of the resulting fermented milk. Variables of this research were the jackfruit seed flour concentrations of 4, 5, 6% (w/v) and two LAB used (Lactobacillus plantarum and Lactobacillus brevis). The composition was selected based on the viable number of LAB, pH value, and sensory quality. The selected composition was the fermented milk made of fresh milk and 4% (w/v) jackfruit seed flour and L. brevis. The viable number of LAB of the fermented milk was 10.59 log CFU/mL. The sensory quality of the fermented milk was neutral until rather preferred for color, flavor, taste, texture, and overall. The chemical contents (%b/b) of product was 78.16% of moisture content, 2.34% of ash content, 2.85% of fat content, 3.15% of protein content, 13.51% of carbohydrate content, and 1.73% of lactic acid content.
References
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Ciron CIE, Gee VL, Kelly AL, Auty MA. 2011. Effect of microfluidization of heat-treated milk on rheo-logy and sensory properties of reduced fat yo-ghurt. Food Hydrocolloid 25: 1470-1476. DOI: 10.1016/j.foodhyd.2011.02.012.
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Delikanli B, Ozcan T. 2017. Improving the textural properties of yogurt fortified with milk proteins. J Food Process Pres 41: e13101. DOI: 10.1111/ jfpp.13101.
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Lee B, Yong C-C, Yi H-C, Kim S, Oh S. 2020. A non-yeast kefir-like fermented milk development with Lactobacillus acidophilus KCNU and Lacto-bacillus brevis Bmb6. Food Sci Anim Resour 40: 541-550. DOI: 10.5851/kosfa.2020.e31.
Martinez FD. 2014. The human microbiome. Early life determinant of health outcomes. Ann Am Thorac Soc 11: 7-12. DOI: 10.1513/AnnalsATS. 201306-186MG.
Matjik AA, Sumartajaya IM. 2011. Sidik Peubah Ganda dengan Menggunakan SAS. 77. IPB Press, Bogor.
Pathak M, Martirosyan D. 2012. Optimization of an effective growth medium for culturing probiotic bacteria for applications in strict vegetarian food products. Funct Food Health Dis 2: 369-378. DOI: 10.31989/ffhd.v2i10.75.
Prückler M, Lorenz C, Endo A, Kraler M, Dürrschmid K, Hendriks K, da Silva FS, Auterith E, Kneifel W, Michlmayr H. 2015. Comparison of homo-and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread. Food Microbiol 49: 211-219. DOI: 10.10 16/j.fm.2015.02.014.
Quigley EMM. 2019. Prebiotics and probiotics in digestive health. Clin Gastroenterol H 17: 333-344. DOI: 10.1016/j.cgh.2018.09.028.
Rahayu WP, Kusnandar F, Prayitno WA. 2011. Sta-bility of viable counts of lactic acid bacteria du-ring storage of goat milk soft cheese. Microbiol Indonesia 5: 149-153. DOI: 10.5454/mi.5.4.1.
Rahayu WP, Astawan M, Wresdiyati T, Mariska S. 2013. Antidiarrheal and antioxidative capability of synbiotic yogurt to the rats. Int Food Res J 20: 653-659.
Ramos CL, Thorsen L, Schwan RF, Jespersen L. 2013. Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus planta-rum and Lactobacillus brevis isolates from Brazilian food products. Food Microbiol 36: 22-29. DOI: 10.1016/j.fm.2013.03.010.
Rattanachaikunsopon P, Phumkhachorn P. 2010. Lactic acid bacteria: their antimicrobial com-pounds and their uses in food production. Annals Biol Res 1: 218-228.
Setyawardani T, Rahayu WP, Maheswari R, Palupi NS. 2011. Identification and characterization of probiotic lactic acid bacteria isolated from in-digenous goat milk. Anim Production 13: 57-63.
Setyawardani T, Rahayu WP, Maheswari RR, Palupi NS. 2014. Antimicrobial activity and adhesion ability of indigenous lactic acid bacteria isolated from goat milk. Int Food Res J 1: 959-964.
Setyawardani T, Rahayu WP, Palupi NS, Sumar-mono J. 2017. The potential of Lactobacillus rhamnosus and Lactobacillus plantarum iso-lated from goat’s milk in inhibiting Salmonella typhimurium ATCC 14028 infections in rats. Int Food Res J 24: 2625-2631.
Shen X, Yi D, Ni X, Zeng D, Jing B, Lei M, Bian Z, Zeng Y, Li T, Xin J. 2014. Effects of Lacto-bacillus plantarum on production performance, immune characteristics, antioxidant status, and intestinal microflora of bursin-immunized broilers. Can J Microbiol 60: 193-202. DOI: 10. 1139/cjm-2013-0680.
Sulistyaning AR, Putri WAK, Winarsi H, Fitri A. 2020. Yogurt kacang merah plus susu kambing se-bagai snack sehat tinggi zat besi bagi remaja anemia. Gizi Indonesia 43: 25-36. DOI: 10.364 57/gizindo.v43i1.468.
Talpur AD, Ikhwanuddin M, Abdullah MDD, Bolong AMA. 2013. Indigenous Lactobacillus plantarum as probiotic for larviculture of blue swimming crab, Portunus pelagicus (Linnaeus, 1758): Effects on survival, digestive enzyme activities and water quality. Aquaculture 416-417: 173-178. DOI: 10.1016/j.aquaculture.2013.09.018.
Verbeke KA, Boobis AR, Chiodini A, Edwards CA, Franck A, Kleerebezem M, Nauta A, Raes J, van Tol EFA, Tuohy KM. 2015. Towards micro-bial fermentation metabolites as markers for health benefits of prebiotics. Nutr Res Rev 28: 42-66. DOI: 10.1017/S0954422415000037.
Vieira PB, Kilikian BV, Bastos RV, Perpetuo EA, Nascimento CAO. 2015. Process strategies for enhanced production of 1, 3-propanediol by Lactobacillus reuteri using glycerol as a co-substrate. Biochem Eng J 94: 30-38. DOI: 10. 1016/j.bej.2014.11.003.
[WHO/FAO] World Health Organization & Food and Agriculture Organization. 2006. Probiotic in Food. Health and Nutrition Properties and Guidelines for Evaluation. FAO Food and Nutri-tion Paper 85. Rome Italy.
Wichienchot S, Thammarutwasik P, Jongjareonnrak A, Chansuwan W, Hmadhlu P, Hongpattarakere T, Itharat A, Ooraikul B. 2011. Extraction and analysis of prebiotics from selected plants from southern Thailand. Songklanakarin J Sci Tech-nol 33: 517-523.
Yakabe T, Moore EL, Yokota S, Sui H, Nobuta Y, Fukao M, Palmer H, Yajima N. 2009. Safety assessment of Lactobacillus brevis KB290 as a probiotic strain. Food Chem Toxicol 47: 2450-2453. DOI: 10.1016/j.fct.2009.07.001.
Amakoromo ER, Innocent AHC, Njoku HO. 2012. Shelf-life study of yoghurt-like product from African yam bean. Nat Sci 10: 58-63.
Andarwulan N, Kusnandar F, Herawati D. 2011. Analisis Pangan. 142. Dian Rakyat, Jakarta.
[AOAC] Association of Official Analytical Chemists. 2000. Official Methods of Analysis. AOAC, Washington.
Aswal P, Shukla A, Priyadarshi S. 2013. Yoghurt: Preparation, characteristics and recent ad-vancements. Cibtech-J Bio-Protocols 1: 32-44.
[BAM] Bacteriological Analytical Manual. 2001. Aerobic Plate Count. FDA, US.
[BSN] Badan Standardisasi Nasional. 2009. Syarat Mutu Yoghurt. Badan Standardisasi Nasional, Jakarta.
[BSN] Badan Standardisasi Nasional. 2009. Syarat Mutu Minuman Susu Fermentasi Berperisa. Ba-dan Standardisasi Nasional, Jakarta.
Caleja C, Barros L, Antonio AL, Carocho M, Oliveira MBP, Ferreira IC. 2016. Fortification of yogurts with different antioxidant preservatives: A com-parative study between natural and synthetic additives. Food Chem 210: 262-268. DOI: 10. 1016/j.foodchem.2016.04.114.
Chen C, Zhao S, Hao G, Yu H, Tian H, Zhao G. 2017. Role of lactic acid bacteria on the yogurt flavour-a review. Int J Food Prop 20: S316-S330. DOI: 10.1080/10942912.2017.1295988.
Chowdhury AR, Bhattacharyya AK, Chattopadhyay. 2012. Study on functional properties of raw and blended jackfruit seed flour (a non-conventional source) for food application. J Nat Prod Resour 3: 347-353.
Ciron CIE, Gee VL, Kelly AL, Auty MA. 2011. Effect of microfluidization of heat-treated milk on rheo-logy and sensory properties of reduced fat yo-ghurt. Food Hydrocolloid 25: 1470-1476. DOI: 10.1016/j.foodhyd.2011.02.012.
Das A, Raychaudhuri U, Chakraborty R. 2012. Ce-real based functional food of Indian sub-continent-a review. J Food Sci Technol 49: 665-672. DOI: 10.1007/s13197-011-0474-1.
Delikanli B, Ozcan T. 2017. Improving the textural properties of yogurt fortified with milk proteins. J Food Process Pres 41: e13101. DOI: 10.1111/ jfpp.13101.
Gibson GR, Hutkins R, Sanders ME, Prescott SL, Reimer RA, Salminen SJ, Scott K, Stanton C, Swanson KS, Cani PD, Verbeke K, Reid G. 2017. Expert consensus document: The inter-national scientific association for probiotics and prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nat Rev Gastroentero 14: 491-502. DOI: 10.1038/nr gastro.2017.75.
Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, Morelli L, Canani RB, Flint HJ, Salminen S, Calder PC, Sanders ME. 2014. The International Scientific Association for Pro-biotics and Prebiotics consensus statement on the scope and appropriate use of the term pro-biotic. Nat Rev Gastroentero 11: 506-514. DOI: 10.1038/nrgastro.2014.66.
Hooper LV, Littman DR, Macpherson AJ. 2012. In-teractions between the microbiota and the immune system. Science 336: 1268-1273. DOI: 10.1126/science.1223490.
Johanningsmeier SD, McFeeters RF. 2011. De-tection of volatile spoilage metabolites in fer-mented cucumbers using nontargeted, compre-hensive 2‐dimensional gas chromatography‐time‐of‐flight mass spectrometry (GC×GC‐TOFMS). J Food Sci 76: 168-177. DOI: 10.111 1/j.1750-3841.2010.01918.x.
Kementerian Kesehatan Republik Indonesia. 2018. Profil Kesehatan Indonesia Tahun 2017. Kementerian Kesehatan RI, Jakarta.
Lee WJ, Lucey JA. 2010. Formation and physical properties of yoghurt. Asian-Australasia J Anim Sci 23: 1127-1136. DOI: 10.5713/ajas.2010. r.05.
Lee B, Yong C-C, Yi H-C, Kim S, Oh S. 2020. A non-yeast kefir-like fermented milk development with Lactobacillus acidophilus KCNU and Lacto-bacillus brevis Bmb6. Food Sci Anim Resour 40: 541-550. DOI: 10.5851/kosfa.2020.e31.
Martinez FD. 2014. The human microbiome. Early life determinant of health outcomes. Ann Am Thorac Soc 11: 7-12. DOI: 10.1513/AnnalsATS. 201306-186MG.
Matjik AA, Sumartajaya IM. 2011. Sidik Peubah Ganda dengan Menggunakan SAS. 77. IPB Press, Bogor.
Pathak M, Martirosyan D. 2012. Optimization of an effective growth medium for culturing probiotic bacteria for applications in strict vegetarian food products. Funct Food Health Dis 2: 369-378. DOI: 10.31989/ffhd.v2i10.75.
Prückler M, Lorenz C, Endo A, Kraler M, Dürrschmid K, Hendriks K, da Silva FS, Auterith E, Kneifel W, Michlmayr H. 2015. Comparison of homo-and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread. Food Microbiol 49: 211-219. DOI: 10.10 16/j.fm.2015.02.014.
Quigley EMM. 2019. Prebiotics and probiotics in digestive health. Clin Gastroenterol H 17: 333-344. DOI: 10.1016/j.cgh.2018.09.028.
Rahayu WP, Kusnandar F, Prayitno WA. 2011. Sta-bility of viable counts of lactic acid bacteria du-ring storage of goat milk soft cheese. Microbiol Indonesia 5: 149-153. DOI: 10.5454/mi.5.4.1.
Rahayu WP, Astawan M, Wresdiyati T, Mariska S. 2013. Antidiarrheal and antioxidative capability of synbiotic yogurt to the rats. Int Food Res J 20: 653-659.
Ramos CL, Thorsen L, Schwan RF, Jespersen L. 2013. Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus planta-rum and Lactobacillus brevis isolates from Brazilian food products. Food Microbiol 36: 22-29. DOI: 10.1016/j.fm.2013.03.010.
Rattanachaikunsopon P, Phumkhachorn P. 2010. Lactic acid bacteria: their antimicrobial com-pounds and their uses in food production. Annals Biol Res 1: 218-228.
Setyawardani T, Rahayu WP, Maheswari R, Palupi NS. 2011. Identification and characterization of probiotic lactic acid bacteria isolated from in-digenous goat milk. Anim Production 13: 57-63.
Setyawardani T, Rahayu WP, Maheswari RR, Palupi NS. 2014. Antimicrobial activity and adhesion ability of indigenous lactic acid bacteria isolated from goat milk. Int Food Res J 1: 959-964.
Setyawardani T, Rahayu WP, Palupi NS, Sumar-mono J. 2017. The potential of Lactobacillus rhamnosus and Lactobacillus plantarum iso-lated from goat’s milk in inhibiting Salmonella typhimurium ATCC 14028 infections in rats. Int Food Res J 24: 2625-2631.
Shen X, Yi D, Ni X, Zeng D, Jing B, Lei M, Bian Z, Zeng Y, Li T, Xin J. 2014. Effects of Lacto-bacillus plantarum on production performance, immune characteristics, antioxidant status, and intestinal microflora of bursin-immunized broilers. Can J Microbiol 60: 193-202. DOI: 10. 1139/cjm-2013-0680.
Sulistyaning AR, Putri WAK, Winarsi H, Fitri A. 2020. Yogurt kacang merah plus susu kambing se-bagai snack sehat tinggi zat besi bagi remaja anemia. Gizi Indonesia 43: 25-36. DOI: 10.364 57/gizindo.v43i1.468.
Talpur AD, Ikhwanuddin M, Abdullah MDD, Bolong AMA. 2013. Indigenous Lactobacillus plantarum as probiotic for larviculture of blue swimming crab, Portunus pelagicus (Linnaeus, 1758): Effects on survival, digestive enzyme activities and water quality. Aquaculture 416-417: 173-178. DOI: 10.1016/j.aquaculture.2013.09.018.
Verbeke KA, Boobis AR, Chiodini A, Edwards CA, Franck A, Kleerebezem M, Nauta A, Raes J, van Tol EFA, Tuohy KM. 2015. Towards micro-bial fermentation metabolites as markers for health benefits of prebiotics. Nutr Res Rev 28: 42-66. DOI: 10.1017/S0954422415000037.
Vieira PB, Kilikian BV, Bastos RV, Perpetuo EA, Nascimento CAO. 2015. Process strategies for enhanced production of 1, 3-propanediol by Lactobacillus reuteri using glycerol as a co-substrate. Biochem Eng J 94: 30-38. DOI: 10. 1016/j.bej.2014.11.003.
[WHO/FAO] World Health Organization & Food and Agriculture Organization. 2006. Probiotic in Food. Health and Nutrition Properties and Guidelines for Evaluation. FAO Food and Nutri-tion Paper 85. Rome Italy.
Wichienchot S, Thammarutwasik P, Jongjareonnrak A, Chansuwan W, Hmadhlu P, Hongpattarakere T, Itharat A, Ooraikul B. 2011. Extraction and analysis of prebiotics from selected plants from southern Thailand. Songklanakarin J Sci Tech-nol 33: 517-523.
Yakabe T, Moore EL, Yokota S, Sui H, Nobuta Y, Fukao M, Palmer H, Yajima N. 2009. Safety assessment of Lactobacillus brevis KB290 as a probiotic strain. Food Chem Toxicol 47: 2450-2453. DOI: 10.1016/j.fct.2009.07.001.
Authors
RahayuW. P., SuliantariS., Umi Kartika Safitri, & Wibisono Adhi. (2020). SUSU FERMENTASI DENGAN BIJI NANGKA SEBAGAI PREBIOTIK. Jurnal Teknologi Dan Industri Pangan, 31(2), 138-146. https://doi.org/10.6066/jtip.2020.31.2.138
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