Synbiotic yogurt based on local Lactobacillus plantarum and hydrolysate of Kappaphycus alvarezii: Effect of different starters and fermentation time
Yogurt sinbiotik berbasis Lactobacillus plantarum lokal dan hidrolisat Kappaphycus alvarezii: Starter berbeda dan lama fermentasi
DOI:
https://doi.org/10.17844/wz4w4v64Keywords:
fermentation, functional food, gut health, lactic acidAbstract
Synbiotic yogurt is a fermented milk product that is enriched with probiotics and prebiotics. This combination enhances probiotic viability, promotes bioactive metabolite production, and improves gut health by generating short-chain fatty acids (SCFA). Selecting an appropriate starter culture and fermentation time is essential for obtaining yogurt with desirable functional and physicochemical characteristics. This study aimed to determine the optimal L. plantarum starter treatment and fermentation duration of synbiotic yogurt with K. alvarezii hydrolysate as a prebiotic based on total lactic acid bacteria, pH, total titratable acidity, and reducing sugar content. The factors included fermentation time (0, 12, and 24 h) and starter type (L. plantarum SK(5), NS(5), or their combination). The parameters analyzed were lactic acid bacteria (LAB) counts, total titratable acidity (TTA), pH, and reducing sugar. The proximate composition of K. alvarezii was as follows: 21.18% moisture, 28.91% ash, <0.02% fat, 3.81% protein, 46.11% carbohydrates, and 49.11% Hydrolysis produced 0.20 g/100 mL of reducing sugar with 42.98% recovery. The results revealed that starter type, fermentation time, and their interaction significantly influenced LAB counts, TTA, pH, and reducing sugar (p<0.05). The best treatment was yogurt produced with L. plantarum SK(5) for 24 h, yielding 9.27 log10 CFU/mL LAB, 0.74% TTA, pH 4.33, and 0.25% reducing sugar. Synbiotic yogurt formulated with L. plantarum SK(5) and K. alvarezii hydrolysate showed strong potential as an innovative functional food with greater health benefits than conventional yogurt.
References
Adhani, S. W. (2021). Karakteristik yoghurt Spirulina dengan starter Lactobacillus plantarum SK (5) pada perbedaan konsentrasi biomassa dan waktu inkubasi. [Skripsi]. Institut Pertanian Bogor.
Adharini, R. I., Setyawan, A. R., Suadi, & Jayanti, A. D. (2020). Comparison of nutritional composition in red and green strains of Kappaphycus alvarezii cultivated in Gorontalo Province, Indonesia. E3S Web of Conferences, 147, 03029. https://doi.org/10.1051/e3sconf/202014703029
Aguirre-Garcia, Y. L., Nery-Flores, S. D., Campos-Muzquiz, L. G., Flores-Gallegos, A. C., Palomo-Ligas, L., Ascacio-Valdés, J. A., Sepúlveda-Torres, L., & Rodríguez-Herrera, R. (2024). Lactic acid fermentation in the food industry and bio-preservation of food. Fermentation, 10(3), 168. https://doi.org/10.3390/fermentation10030168
Agustine, L., Okfrianti, Y., & Jum, J. (2018). Identifikasi total bakteri asam laktat (BAL) pada yoghurt dengan variasi sukrosa dan susu skim. Jurnal Dunia Gizi, 1(2), 79. https://doi.org/10.33085/jdg.v1i2.2972
Al Wazzan, I. M., Wullandari, P., & Fauzi, A. (2021). Effect of dried Eucheuma cottonii stored in seaweed storage device in its quality. Jurnal Perikanan Universitas Gadjah Mada, 23(2), 137. https://doi.org/10.22146/jfs.66232
Amaro, M., Ariyana, M. D., Handayani, B. R., Nazaruddin, Widyastuti, S., & Rahayu, T. I. (2021). Yogurt as a functional drink development from various local raw materials using Eucheuma spinosum as natural stabilizer. IOP Conference Series: Earth and Environmental Science, 913(1), 012035. https://doi.org/10.1088/1755-1315/913/1/012035
Anand, A., Yoshida, S., & Aoyagi, H. (2021). Tailored synbiotic powder (functional food) to prevent hyperphosphataemia (kidney disorder). Scientific Reports, 11(1), 16485. https://doi.org/10.1038/s41598-021-95176-3
Andriani, R. D., Sawitri, M. E., Widayanti, V. T., Manab, A., Rahayu, P. P., Prasasti, F., & Saleha, R. A. (2024). Physicochemical properties of yogurt synbiotic enriched with bawang Dayak (Eleutherine palmifolia (L) Merr) extract. Jurnal Ilmu-Ilmu Peternakan, 34(2), 142–150. https://doi.org/10.21776/ub.jiip.2024.034.02.1
Anwar, A., Faiz, M. A., Badar, I. H., Jaspal, M. H., & Hou, J. (2025). Influence of fermentation time and storage conditions on the physicochemical properties of different yogurt varieties using starter cultures and probiotic Lactobacillus rhamnosus GG. Processes, 13(3), 759. https://doi.org/10.3390/pr13030759
Arriaga-Morales, J. J., Ordaz-Pichardo, C., Castro‑Muñoz, R., & Durán-Páramo, E. (2024). Attenuation of hyperglycemia in diabetic rats assisted by immobilized probiotic in sodium alginate. Probiotics and Antimicrobial Proteins, 16(6), 2218–2228. https://doi.org/10.1007/s12602-023-10166-3
Ashaolu, T. J., Ashaolu, J. O., & Adeyeye, S. A. O. (2021). Fermentation of prebiotics by human colonic microbiota in vitro and short‐chain fatty acids production: a critical review. Journal of Applied Microbiology, 130(3), 677–687. https://doi.org/10.1111/jam.14843
Astawan, M., Wresdiyati, T., Suliantari, S., Arief, I. I., & Septiawan, R. (2012). Production of Synbiotic Yogurt-Like Using Indigenous Lactic Acid Bacteria as Functional Food. Media Peternakan, 35(1), 9–14. https://doi.org/10.5398/medpet.2012.35.1.9
[AOAC] Association of Official Analytical Chemists. (1994). AOAC official method 993.21: total dietary fiber in foods and food products with 2% starch. https://academic.oup.com/aoac-publications
Bajury, D. M., Rawi, M. H., Sazali, I. H., Abdullah, A., & Sarbini, S. R. (2017). Prebiotic evaluation of red seaweed (Kappaphycus alvarezii) using in vitro colon model. International Journal of Food Sciences and Nutrition, 68(7), 821–828. https://doi.org/10.1080/09637486.2017.1309522
Basroni, A. T., Al-Baarri, A. N., & Legowo, A. M. (2018). Viability lactic acid bacteria of yogurt powder with carrageenan addition. Journal of Applied Food Technology, 5(1). https://doi.org/10.17728/jaft.61
Betancourt, M. M., Guevara García, J., Luna, L., Maldonado, L., Cardona, J., & Torrico, D. D. (2025). Effects of fermentation conditions on the physicochemical and sensory properties of plant-based yogurts. LWT-Food Science and Technology, 230, 118242. https://doi.org/10.1016/j.lwt.2025.118242
Bharti, S. K., Pathak, V., Arya, A., Alam, T., Rajkumar, V., & Verma, A. K. (2021). Packaging potential of Ipomoea batatas and κ‐carrageenan biobased composite edible film: Its rheological, physicomechanical, barrier and optical characterization. Journal of Food Processing and Preservation, 45(2). https://doi.org/10.1111/jfpp.15153
Birch, C. S., & Bonwick, G. A. (2019). Ensuring the future of functional foods. International Journal of Food Science and Technology, 54(5), 1467–1485. https://doi.org/10.1111/ijfs.14060
[BSN] Badan Standardisasi Nasional. (1992). SNI 01-2891-1992: cara uji makanan dan minuman. https://akses-sni.bsn.go.id/viewsni/baca/957
[BSN] Badan Standardisasi Nasional. (2004). SNI 06-6989.11-2004: cara uji derajat keasaman (pH) dengan menggunakan alat pH meter. https://akses-sni.bsn.go.id/viewsni/baca/2824
[BSN] Badan Standardisasi Nasional. (2023). SNI 2690-2023: rumput laut kering (syarat mutu dan pengolahan). https://akses-sni.bsn.go.id/viewsni/baca/9939
[BSN] Badan Standardisasi Nasional. (2009). SNI 2981-2009: yogurt. https://akses-sni.bsn.go.id/viewsni/baca/3822
Cheong, K.-L., Qiu, H.-M., Du, H., Liu, Y., & Khan, B. M. (2018). Oligosaccharides derived from red seaweed: production, properties, and potential health and cosmetic applications. Molecules, 23(10), 2451. https://doi.org/10.3390/molecules23102451
Desniar. (2012). Karakterisasi bakteri asam laktat dari produk fermentasi ikan (bekasam) [Tesis]. Institut Pertanian Bogor.
Desniar, D., Setyaningsih, I., & Fransiska, I. M. (2023). Perubahan kimiawi dan mikrobiologis selama fermentasi bekasam ikan nila menggunakan starter tunggal dan campuran. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(3), 414–424. https://doi.org/10.17844/jphpi.v26i3.50664
Desniar, Rusmana, I., Suwanto, A., & Mubarik, N. R. (2012). Senyawa antimikroba yang dihasilkan oleh bakteri asam laktat asal bekasam. Jurnal Akuatika, III(2), 135–145.
Desniar, Rusmana, I., Suwanto, A., & Mubarik, N. R. (2013). Characterization of lactic acid bacteria isolated from an Indonesian fermented fish (bekasam) and their antimicrobial activity against pathogenic bacteria. Emirates Journal of Food and Agriculture, 25(6), 489. https://doi.org/10.9755/ejfa.v25i6.12478
Desniar, Rusmana, I., Suwanto, A., & Mubarik, N. R. (2020). Organic acid produced by lactic acid bacteria from bekasam as food biopreservatives. IOP Conference Series: Earth and Environmental Science, 414(1), 012003. https://doi.org/10.1088/1755-1315/414/1/012003
Dewi, E. N., & Purnamayati, L. (2021). Characterization of Caulerpa racemosa yogurt processed using Lactobacillus bulgaricus and Streptococcus thermophilus. Food Research, 5(S3), 54–61. https://doi.org/10.26656/fr.2017.5(S3).008
Dhami, M., Raj, K., & Singh, S. (2023). Relevance of gut microbiota to alzheimer’s disease (AD): potential effects of probiotic in management of AD. Aging and Health Research, 3(1), 100128. https://doi.org/10.1016/j.ahr.2023.100128
Djaja, N., Permadi, I., Witjaksono, F., Soewondo, P., Abdullah, M., Agustina, R., & Ali, S. (2019). The effect of Job’s tears-enriched yoghurt on GLP-1, calprotectin, blood glucose levels and weight of patients with type 2 diabetes mellitus. Mediterranean Journal of Nutrition and Metabolism, 12(2), 163–171. https://doi.org/10.3233/MNM-180258
Dolorosa, M. T., Nurjanah, N., Purwaningsih, S., Anwar, E., & Hidayat, T. (2017). Bioactive compounds of seaweed Sargassum plagyophyllum and Eucheuma cottonii as lightening raw materials. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(3), 632. https://doi.org/10.17844/jphpi.v20i3.19820
de Morais, F. A., Cavalcanti, M. T., Olegario, L. S., Santos, T. Q., Evangelista, M. E. M., de Oliveira, G. B., Santana, A. G., Souto, M. V., da Fonseca, S. B., & Gonçalves, M. C. (2023). Impact of sugar reduction on physicochemical and nutritional quality of yogurt and sensory response with label stimulation. Journal of Food Processing and Preservation, 2023, 1–10. https://doi.org/10.1155/2023/1439953
Ebrahimi, Z. sadat, Nasli-Esfahani, E., Nadjarzade, A., & Mozaffari-khosravi, H. (2017). Effect of symbiotic supplementation on glycemic control, lipid profiles and microalbuminuria in patients with non-obese type 2 diabetes: a randomized, double-blind, clinical trial. Journal of Diabetes and Metabolic Disorders, 16(1), 23. https://doi.org/10.1186/s40200-017-0304-8
[FAO] Food and Agriculture Organization. (2022). Standard for fermented milks: Cxs 243-2003.
Ge, Y., Yu, X., Zhao, X., Liu, C., Li, T., Mu, S., Zhang, L., Chen, Z., Zhang, Z., Song, Z., Zhao, H., Yao, S., & Zhang, B. (2024). Fermentation characteristics and postacidification of yogurt by Streptococcus thermophilus CICC 6038 and Lactobacillus delbrueckii ssp. bulgaricus CICC 6047 at optimal inoculum ratio. Journal of Dairy Science, 107(1), 123–140. https://doi.org/10.3168/jds.2023-23817
Gibson, G. R., Hutkins, R., Sanders, M. E., Prescott, S. L., Reimer, R. A., Salminen, S. J., Scott, K., Stanton, C., Swanson, K. S., Cani, P. D., Verbeke, K., & Reid, G. (2017). Expert consensus document: the International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology & Hepatology, 14(8), 491–502. https://doi.org/10.1038/nrgastro.2017.75
Huang, P.-H., Chen, Y.-J., Lin, Y.-W., & Huang, D.-W. (2024). Gelatin kappa-carrageenan based edible film incorporated with ethanol extracts from Premna microphylla turcz leaves for preservation of sailfish fillets. LWT-Food Science and Technology, 208, 116710. https://doi.org/10.1016/j.lwt.2024.116710
Irdianty, M. S., Harti, A. S., & Windyastuti, E. (2023). Synbiotic soygurt tempe extract as a functional drink for stunting prevention. International Journal of Public Health Excellence (IJPHE), 3(1), 288–299. https://doi.org/10.55299/ijphe.v3i1.629
Kamaruddin, A., Uyun, A. S., Rahman, H. N., Suherman, E., & Lumbessi, S. Y. (2017). Using renewable energy to process seaweed. In Mediterranean Green Buildings & Renewable Energy (pp. 835–843). Springer International Publishing. https://doi.org/10.1007/978-3-319-30746-6_65
Kang, W., Pan, L., Peng, C., Dong, L., Cao, S., Cheng, H., Wang, Y., Zhang, C., Gu, R., Wang, J., & Zhou, H. (2020). Isolation and characterization of lactic acid bacteria from human milk. Journal of Dairy Science, 103(11), 9980–9991. https://doi.org/10.3168/jds.2020-18704
Kawaroe, M., Salundik, Wahyudi, R., & Lestari, D. F. (2017). Comparison of biogas production from macroalgae Eucheuma cottonii in anaerobic degradation under different salinity conditions. World Applied Sciences Journal, 35(3), 344–351. https://doi.org/10.5829/idosi.wasj.2017.344.351
Khusniati, T., Rahmaulidin, F., Yuningtyas, S., & Sulistiani. (2023). Chemical properties of vegetable yogurt with addition of amyloproteolytic enzyme Lactobacillus fermentum EN17-2 on storage time. IOP Conference Series: Earth and Environmental Science, 1200(1), 012019. https://doi.org/10.1088/1755-1315/1200/1/012019
Kim, D.-H., Lee, S.-B., & Jeong, G.-T. (2014). Production of reducing sugar from Enteromorpha intestinalis by hydrothermal and enzymatic hydrolysis. Bioresource Technology, 161, 348–353. https://doi.org/10.1016/j.biortech.2014.03.078
Kim, H. J., & Han, M. J. (2019). The fermentation characteristics of soy yogurt with different content of ᴅ-allulose and sucrose fermented by lactic acid bacteria from Kimchi. Food Science and Technology, 28, 1155–1161. https://doi.org/https://doi.org/10.1007/s10068-019-00560-5
Kobyliak, N., Falalyeyeva, T., Bodnar, P., & Beregova, T. (2017). Probiotics supplemented with omega-3 fatty acids are more effective for hepatic steatosis reduction in an animal model of obesity. Probiotics and Antimicrobial Proteins, 9(2), 123–130. https://doi.org/10.1007/s12602-016-9230-1
Kurniati, N., Mubarik, N. R., & Desniar. (2015). Optimization of production of protease by Lactobacillus plantarum SK(5) from bekasam with response surface methodology. Pakistan Journal of Biotechnology, 12(2), 123–130. https://pjbt.org/index.php/pjbt/article/view/155/151
[KKP] Kementerian Kelautan dan Perikanan. (2023). Profil Pasar Rumput Laut. Direktorat Jenderal Penguatan Daya Saing Produk Kelautan dan Perikanan Kementerian Kelautan dan Perikanan Republik Indonesia. https://kkp.go.id/storage/Materi/profil-pasar-rumput-laut66753a465fe09/materi-66753a4696928.pdf
Li, M., He, Z., He, L., Li, C., Tao, H., Ye, C., Liu, L., Zeng, X., & Ran, G. (2022). Effect of fermentation parameters on the anthocyanin content, sensory properties, and physicochemical parameters of potato blueberry yogurt. Fermentation, 8(10), 489. https://doi.org/10.3390/fermentation8100489
Liu, C., Xue, W., Ding, H., An, C., Ma, S., & Liu, Y. (2022). Probiotic potential of Lactobacillus strains isolated from fermented vegetables in Shaanxi, China. Frontiers in Microbiology, 12. https://doi.org/10.3389/fmicb.2021.774903
Liu, Y.-W., Liong, M.-T., & Tsai, Y.-C. (2018). New perspectives of Lactobacillus plantarum as a probiotic: the gut-heart-brain axis. Journal of Microbiology, 56(9), 601–613. https://doi.org/10.1007/s12275-018-8079-2
Lumbessy, S. Y., Setyowati, D. N., Mukhlis, A., Lestari, D. P., & Azhar, F. (2020). Komposisi nutrisi dan kandungan pigmen fotosintesis tiga spesies alga merah (Rhodophyta sp.) hasil budidaya. Journal of Marine Research, 9(4), 431–438. https://doi.org/10.14710/jmr.v9i4.28688
Mahajan, K., Kumar, S., Bhat, Z. F., Singh, M., Bhat, H. F., Bhatti, M. A., & Bekhit, A. E.-D. A. (2022). Aloe vera and carrageenan based edible film improves storage stability of ice-cream. Applied Food Research, 2(1), 100128. https://doi.org/10.1016/j.afres.2022.100128
Maharany, F., Nurjanah, Suwandi, R., Anwar, E., & Hidayat, T. (2017). Kandungan senyawa bioaktif rumput laut Padina australis dan Eucheuma cottonii sebagai bahan baku krim tabir surya. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(1), 10–17.
Mahmoudi, I. (2022). Novel probiotic camel milk yoghurt supplemented with inulin: antibacterial, antioxidant and antidiabetic effects. Mljekarstvo, 72(4), 201–212. https://doi.org/10.15567/mljekarstvo.2022.0402
Maldonado Galdeano, C., Cazorla, S. I., Lemme Dumit, J. M., Vélez, E., & Perdigón, G. (2019). Beneficial effects of probiotic consumption on the immune system. Annals of Nutrition and Metabolism, 74(2), 115–124. https://doi.org/10.1159/000496426
Mamat, H., Ling, Y. Y., Abdul Aziz, A. H., Wahab, N. A., Mohd Rosli, R. G., Sarjadi, M. S., Zainol, M. K., Putra, N. R., & Yunus, M. A. C. (2023). Utilization of seaweed composite flour (Kappaphycus alvarezii) in the development of steamed bun. Journal of Applied Phycology, 35(4), 1911–1919. https://doi.org/10.1007/s10811-023-02989-y
Mathew, S. S., Jaiswal, A. K., & Jaiswal, S. (2024). Carrageenan-based sustainable biomaterials for intelligent food packaging: a review. Carbohydrate Polymers, 342, 122267. https://doi.org/10.1016/j.carbpol.2024.122267
Meinita, M. D. N., Amron, A., Harwanto, D., Trianto, A., & Jeong, G.-T. (2022). The production of levulinic acid and formic acid from red macroalga Kappaphycus alvarezii using methanesulfonic acid. Bioresource Technology Reports, 17, 100954. https://doi.org/10.1016/j.biteb.2022.100954
Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry, 31(3), 426–428. https://doi.org/https://doi.org/10.1021/ac60147a030
Minj, J., & Vij, S. (2025). Determination of synbiotic mango fruit yogurt and its bioactive peptides for biofunctional properties. Frontiers in Chemistry, 12. https://doi.org/10.3389/fchem.2024.1470704
Mutmainnah, M., Desniar, D., & Santoso, J. (2023). Degradasi hidrotermal Kappaphycus alvarezii: karakter hidrolisat dan kapabilitas sebagai prebiotik. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(1), 13–24. https://doi.org/10.17844/jphpi.v26i1.43568
Nahdiyah, T. A., & Wikandari, P. R. (2022). The effect of fermentation time on the quality of probiotic products from jackfruit seed extract with Lactobacillus plantarum b1765 as the starter culture bacteria. International Journal of Progressive Sciences and Technologies (IJPSAT), 33(1), 456–463.
Nelfa C. Gil, Jocelyn G. Daclag, & Allen Glen C. Gil. (2015). Growth pattern of lactic acid bacteria in probiotic rice washed water. Journal of Science, Engineering and Technology (JSET), 3(1), 126–138. https://doi.org/10.61569/zxe9gg95
Nuñez, M., & Picon, A. (2017). Seaweeds in yogurt and quark supplementation: influence of five dehydrated edible seaweeds on sensory characteristics. International Journal of Food Science and Technology, 52(2), 431–438. https://doi.org/10.1111/ijfs.13298
Nurnaafi, A., Setyaningsih, I., & Desniar. (2015). Probiotic potential of bekasam lactic acid bacteria of tilapia fish. Jurnal Teknologi Dan Industri Pangan, 26(1), 109–114. https://doi.org/10.6066/jtip.2015.26.1.109
Oh, Y. J., Kim, H. J., Kim, T. S., Yeo, I. H., & Ji, G. E. (2019). Effects of Lactobacillus plantarum PMO 08 alone and combined with chia seeds on metabolic syndrome and parameters related to gut health in high-fat diet-induced obese mice. Journal of Medicinal Food, 22(12), 1199–1207. https://doi.org/10.1089/jmf.2018.4349
Orilda, R., Ibrahim, B., & Uju. (2021). Pengeringan rumput laut Eucheuma cottonii menggunakan oven dengan suhu yang berbeda. Jurnal Perikanan Terpadu, 2(2), 11–23.
Padam, B. S., Siew, C. K., & Chye, F. Y. (2023). Optimization of an innovative hydrothermal processing on prebiotic properties of Eucheuma denticulatum, a tropical red seaweed. Applied Sciences, 13(3), 1517. https://doi.org/10.3390/app13031517
Panjaitan, K. V., Suryono, S., & Pramesti, R. (2024). Pengaruh perbedaan suhu pengeringan terhadap kualitas kadar air dan kadar abu karagenan rumput laut Kappaphycus alvarezii. Journal of Marine Research, 13(2), 195–202. https://doi.org/10.14710/jmr.v13i2.40257
Parasthi, L. Y. E., Afifah, D. N., Nissa, C., & Panunggal, B. (2020). Total lactic acid bacteria and antibacterial activity in yoghurt with addition of Ananas comosus Merr. and Cinnamomum burmannii. Amerta Nutrition, 4(4), 257. https://doi.org/10.20473/amnt.v4i4.2020.257-264
Peerakietkhajorn, S., Worakit, W., Moukamnerd, C., & Tipbunjong, C. (2024). Proximate composition, phytochemical analysis and toxicity assessment of extracts of Caulerpa lentillifera using autoclave- and microwave-assisted extractions. Sains Malaysiana, 53(2), 335–345. https://doi.org/10.17576/jsm-2024-5302-08
Peng, M., Tabashsum, Z., Anderson, M., Truong, A., Houser, A. K., Padilla, J., Akmel, A., Bhatti, J., Rahaman, S. O., & Biswas, D. (2020). Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods. Comprehensive Reviews in Food Science and Food Safety, 19(4), 1908–1933. https://doi.org/10.1111/1541-4337.12565
Poespowati, T., & Mahmudi, A. (2018). Optimization of acid hydrolysis process on macro-alga Ulva lactuca for reducing sugar production as feedstock of bioethanol. International Journal of Renewable Energy Research, 8(1). https://doi.org/10.20508/ijrer.v8i1.7069.g7322
Puspitarini, O. R., & Susilowati, S. (2020). Aktivitas antioksidan, kadar protein, dan gula reduksi yoghurt susu kambing dengan penambahan sari apel manalagi (Malus sylvestris). Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science), 22(2), 236. https://doi.org/10.25077/jpi.22.2.236-241.2020
Puttarat, N., Kasorn, A., Vitheejongjaroen, P., Chantarangkul, C., Tangwattanachuleeporn, M., & Taweechotipatr, M. (2023). Beneficial effects of indigenous probiotics in high-cholesterol diet-induced hypercholesterolemic rats. Nutrients, 15(12), 2710. https://doi.org/10.3390/nu15122710
Rahayu, H. M., & Qurbaniah, M. (2019). Selection of Tempoyak lactic acid bacteria as candidate strain for yoghurt starter culture. Biosaintifika: Journal of Biology & Biology Education, 11(1), 39–46. https://doi.org/10.15294/biosaintifika.v11i1.16769
Rahman, M. S., Emon, D. Das, Nupur, A. H., Mazumder, M. A. R., Iqbal, A., & Alim, M. A. (2024). Isolation and characterization of probiotic lactic acid bacteria from local yogurt and development of inulin-based synbiotic yogurt with the isolated bacteria. Applied Food Research, 4(2), 100457. https://doi.org/10.1016/j.afres.2024.100457
Rajaram, R., Muralisankar, T., Paray, B. A., & Al‐Sadoon, M. K. (2021). Phytochemical profiling and antioxidant capacity of Kappaphycus alvarezii (Doty) Doty collected from seaweed farming sites of tropical coastal environment. Aquaculture Research, 52(7), 3438–3448. https://doi.org/10.1111/are.15188
Reuben, R. C., Roy, P. C., Sarkar, S. L., Rubayet Ul Alam, A. S. M., & Jahid, I. K. (2020). Characterization and evaluation of lactic acid bacteria from indigenous raw milk for potential probiotic properties. Journal of Dairy Science, 103(2), 1223–1237. https://doi.org/10.3168/jds.2019-17092
Riftyan, E., Rossi, E., Efendi, R., & Marcellina, Z. (2022). The producing of fermented milk as an application of alternative halal culture medium for the growth of Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus. IOP Conference Series: Earth and Environmental Science, 1059. https://doi.org/10.1088/1755-1315/1059/1/012052
Rossi, E., Restuhadi, F., Efendi, R., & Dewi, Y. K. (2021). Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage. Biodiversitas, 22(4), 2012–2018. https://doi.org/10.13057/biodiv/d220450
Roy, S., Hussain, S. A., Prasad, W. G., & Khetra, Y. (2024). Effect of kappa-carrageenan inclusion in the stabilizer blend on rheology, texture, and physical properties of high protein ice cream. International Dairy Journal, 159, 106052. https://doi.org/10.1016/j.idairyj.2024.106052
Rudke, A. R., de Andrade, C. J., & Ferreira, S. R. S. (2020). Kappaphycus alvarezii macroalgae: an unexplored and valuable biomass for green biorefinery conversion. Trends in Food Science and Technology, 103, 214–224. https://doi.org/10.1016/j.tifs.2020.07.018
Safia, W., Budiyanti, & Musrif. (2020). Kandungan nutrisi dan bioaktif rumput laut (Euchema cottonii) dengan metode rakit gantung pada kedalaman berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(2), 261–271. https://doi.org/10.17844/jphpi.v23i2.29460
Santoso, J., Yoshie-Stark, Y., & Suzuki, T. (2006). Comparative contents of minerals and dietary fibers in several tropical seaweeds. Buletin Teknologi Hasil Perikanan, IX(1).
Saryono, S., Ismawati, I., Pratiwi, N. W., Devi, S., Sipayung, M. Y., & Suraya, N. (2023). Isolation and identification of lactic acid bacteria from traditional food sarobuong of Kuantan Singingi District, Riau, Indonesia. Biodiversitas Journal of Biological Diversity, 24(4). https://doi.org/10.13057/biodiv/d240432
Sasue, A., Mohd Kasim, Z., & Zubairi, S. I. (2023). Evaluation of phytochemical, nutritional and sensory properties of high fibre bun developed by utilization of Kappaphycus alvarezii seaweed powder as a functional ingredient. Arabian Journal of Chemistry, 16(8), 104953. https://doi.org/10.1016/j.arabjc.2023.104953
Seo, C. W., & Oh, N. S. (2022). Functional application of Maillard conjugate derived from a κ-carrageenan/milk protein isolate mixture as a stabilizer in ice cream. LWT-Food Science and Technology, 161, 113406. https://doi.org/10.1016/j.lwt.2022.113406
Setiadi, M. K., & Husni, A. (2024). Aktivitas antioksidan dan tingkat penerimaan konsumen yoghurt yang diperkaya rumput laut Caulerpa lentillifera. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(5), 417–430. https://doi.org/10.17844/jphpi.v27i5.53538
Setiarto, R. H. B., Widhyastuti, N., & Risty, A. R. (2022). The effect of variation concentration white oyster mushroom flour for quality yogurt mushroom taro synbiotic during storage. IOP Conference Series: Earth and Environmental Science, 978(1), 012048. https://doi.org/10.1088/1755-1315/978/1/012048
Setiawan, A. L. T. P., & Agustini, R. (2024). Effect of the fermentation time of purple sweet potato (Ipomea batatas L) synbiotic yoghurt with probiotic starter on product quality and antioxidant activity. Jurnal Pijar Mipa, 19(5), 870–874. https://doi.org/10.29303/jpm.v19i5.7297
Setyaningsih, D., Musdaniaty, D., & Muna, N. (2019). Produksi bubuk sinbiotik dari hidrolisat Eucheuma cottonii menggunakan spray drying. Jurnal Teknologi Industri Pertanian, 29(3), 233–239. https://doi.org/http://dx.doi.org/10.24961/j.tek.ind.pert.2017.27.1.1
Shalaby M, S., & Amin H, H. (2019). Potential using of Ulvan polysaccharide from Ulva lactuca as a prebiotic in synbiotic yogurt production. Journal of Probiotics and Health, 7(1). https://doi.org/10.35248/2329-8901.7.1.208
Shori, A. B., Aljohani, G. S., Al-zahrani, A. J., Al-sulbi, O. S., & Baba, A. S. (2022). Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp. LWT-Food Science and Technology, 153, 112482. https://doi.org/10.1016/j.lwt.2021.112482
Sieuwerts, S. (2016). Microbial interactions in the yoghurt consortium: current status and product implications. SOJ Microbiology and Infectious Diseases, 4(2), 01–05. https://doi.org/10.15226/sojmid/4/2/00150
Simatupang, N. F., Pong-Masak, P. R., Ratnawati, P., Agusman, Paul, N. A., & Rimmer, M. A. (2021). Growth and product quality of the seaweed Kappaphycus alvarezii from different farming locations in Indonesia. Aquaculture Reports, 20, 100685. https://doi.org/10.1016/j.aqrep.2021.100685
Skryplonek, K., Henriques, M., Gomes, D., Viegas, J., Fonseca, C., Pereira, C., Dmytrów, I., & Mituniewicz-Małek, A. (2019). Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers. Journal of Dairy Science, 102(9), 7838–7848. https://doi.org/10.3168/jds.2019-16556
Sofyan, A., Ikhsani, A. Y., Purwani, E., Hasanah, L. E. N., & Febriyadin, F. (2022). The effect of suweg (Amorphophallus paeoniifolius) flour and incubation temperature on characteristics of yogurt with the addition of Bifidobacterium bifidum as probiotic. Materials Today: Proceedings, 63, S507–S512. https://doi.org/10.1016/j.matpr.2022.04.538
Soraya, M., Laksono, H., Putri, R. P. G., Royanti, I., Perwatasari, D. D., Dewi, R. A. ., & Purwoto, H. (2025). Exploring disintegration and swelling dynamics in kappa-carrageenan-based seaweed capsule shells. South African Journal of Chemical Engineering, 53, 96–102. https://doi.org/10.1016/j.sajce.2025.04.015
Steinbruch, E., Drabik, D., Epstein, M., Ghosh, S., Prabhu, M. S., Gozin, M., Kribus, A., & Golberg, A. (2020). Hydrothermal processing of a green seaweed Ulva sp. for the production of monosaccharides, polyhydroxyalkanoates, and hydrochar. Bioresource Technology, 318, 124263. https://doi.org/10.1016/j.biortech.2020.124263
Sudibyo, M. F., Santoso, J., & Desniar, D. (2024). Hydrolysis of polysaccharide Caulerpa racemosa seaweed with fermentation Lactobacillus plantarum SK (5). Jurnal Perikanan Universitas Gadjah Mada, 26(1). https://doi.org/10.22146/jfs.91045
Sulistiana, Z., Ridlo, A., & Sedjati, S. (2024). Karakteristik biodegradable film refined carrageenan dari Kappaphycus alvarezii dengan pemlastis gliserol. Journal of Marine Research, 13(3), 493–501. https://doi.org/10.14710/jmr.v13i3.39209
Susmiati, S., Melia, S., Purwati, E., & Alzahra, H. (2022). Physicochemical and microbiological fermented buffalo milk produced by probiotic Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice (Citrus nobilis). Biodiversitas Journal of Biological Diversity, 23(8). https://doi.org/10.13057/biodiv/d230858
Suwati, S., Romansyah, E., Syarifudin, S., Jani, Y., Purnomo, A. H., Damat, D., & Yandri, E. (2021). Comparison between natural and cabinet drying on weight loss of seaweed Euchuema cottonii weber-van bosse. Sarhad Journal of Agriculture, 37(s1). https://doi.org/10.17582/journal.sja/2021/37.s1.01.08
Swanson, K. S., Gibson, G. R., Hutkins, R., Reimer, R. A., Reid, G., Verbeke, K., Scott, K. P., Holscher, H. D., Azad, M. B., Delzenne, N. M., & Sanders, M. E. (2020). The international scientific association for probiotics and prebiotics (ISAPP) consensus statement on the definition and scope of synbiotics. Nature Reviews Gastroenterology and Hepatology, 17(11), 687–701. https://doi.org/10.1038/s41575-020-0344-2
Syafiqoh, N. (2016). Aktivitas antioksidan dan efek antidiabetes probiotik Lactobacillus plantarum SK(5) asal bekasam [Tesis]. Institut Pertanian Bogor.
Syaharuddin. (2019). Optimization of extraction and quality assessment based on physicochemical properties of Carrageenan from red algae (Kappaphycus alvarezii) origin of South Sulawesi Indonesia. Journal of Physics: Conference Series, 1341(7), 072013. https://doi.org/10.1088/1742-6596/1341/7/072013
Tahmasebi, M., & Mofid, V. (2021). Innovative synbiotic fat-free yogurts enriched with bioactive extracts of the red macroalgae Laurencia caspica: formulation optimization, probiotic viability, and critical quality characteristics. Journal of Food Measurement and Characterization, 15(6), 4876–4887. https://doi.org/10.1007/s11694-021-01061-y
Tarman, K., Supinah, P., Dewanti, E. W., Santoso, J., & Nurjanah, N. (2024). Characteristics of carrageenan from seaweed hydrolysis using marine fungi as hard-shell capsule material. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(8), 642–653. https://doi.org/10.17844/jphpi.v27i8.51946
Thiennimitr, P., Yasom, S., Tunapong, W., Chunchai, T., Wanchai, K., Pongchaidecha, A., Lungkaphin, A., Sirilun, S., Chaiyasut, C., Chattipakorn, N., & Chattipakorn, S. C. (2018). Lactobacillus paracasei HII01, xylooligosaccharides, and synbiotics reduce gut disturbance in obese rats. Nutrition, 54, 40–47. https://doi.org/10.1016/j.nut.2018.03.005
Todorov, S. D., & Franco, B. D. G. D. M. (2010). Lactobacillus Plantarum : characterization of the species and application in food production. Food Reviews International, 26(3), 205–229. https://doi.org/10.1080/87559129.2010.484113
Wang, Y., Wang, Y., Huang, X., Guo, S., Jin, J., & Qi, H. (2025). Unlocking the potential of seaweed in functional yogurt: a comparative study on the impact of Undaria pinnatifida and Saccharina japonica on quality, flavor, and microbial communities. Food Bioscience, 68, 106627. https://doi.org/10.1016/j.fbio.2025.106627
Wanyonyi, S., Du Preez, R., Brown, L., Paul, N., & Panchal, S. (2017). Kappaphycus alvarezii as a food supplement prevents diet-induced metabolic syndrome in rats. Nutrients, 9(11), 1261. https://doi.org/10.3390/nu9111261
Wu, J., Lin, Y., Zeng, Z., Wang, L., Zhang, F., Huang, H., Zheng, B., Zhang, Y., & Pan, L. (2025). Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: based on flavor, storage stability and dynamic in vitro digestive properties. Innovative Food Science & Emerging Technologies, 100, 103933. https://doi.org/10.1016/j.ifset.2025.103933
Wu, X., Zhou, J., Liu, Z., Liu, J., He, S., & Shao, W. (2023). Constructing a biodegradable carrageenan based food packaging film according to the synergistic strategies between peppermint essential oil and thymol. International Journal of Biological Macromolecules, 253, 127537. https://doi.org/10.1016/j.ijbiomac.2023.127537
Yadav, M., Sehrawat, N., Sharma, A. K., Kumar, S., Singh, R., Kumar, A., & Kumar, A. (2024). Synbiotics as potent functional food: recent updates on therapeutic potential and mechanistic insight. Journal of Food Science and Technology, 61(1), 1–15. https://doi.org/10.1007/s13197-022-05621-y
Yanuarti, R., Nurjanah, N., Anwar, E., & Pratama, G. (2017). Kandungan senyawa penangkal sinar ultra violet dari ekstrak rumput laut Eucheuma cottonii dan Turbinaria conoides. Majalah Ilmiah Biologi Biosfera: A Scientific Journal, 34(2), 51. https://doi.org/10.20884/1.mib.2017.34.2.467
Yao, Z., Wu, H., Zhang, S., & Du, Y. (2014). Enzymatic preparation of κ-carrageenan oligosaccharides and their anti-angiogenic activity. Carbohydrate Polymers, 101, 359–367. https://doi.org/10.1016/j.carbpol.2013.09.055
Yulianti, E., Sunarti, & Wahyuningsih, M. S. H. (2022). The effect of Kappaphycus alvarezii active fraction on oxidative stress and inflammation in streptozotocin and nicotinamide-induced diabetic rats. BMC Complementary Medicine and Therapies, 22(1), 15. https://doi.org/10.1186/s12906-021-03496-8
Zhang, H., Goff, H. D., Liu, C., Luo, S., & Hu, X. (2025). Blending pectin and κ-carrageenan converted the liquid yogurt induced by pectin into the solid yogurt. Carbohydrate Polymers, 348, 122869. https://doi.org/10.1016/j.carbpol.2024.122869
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Aulia Hidayati, Desniar Desniar, Joko Santoso
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
How to Cite
