. Widaningrum
Indonesian Center for Agricultural Post Harvest Research & Development, Ministry of Agriculture

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SENSORY EVALUATION AND SURVIVAL OF PROBIOTICS IN MODIFIED BANANA FLOUR YOGHURT DURING STORAGE [Evaluasi Sensori dan Sintasan Probiotik dalam Yoghurt Tepung Pisang Modifikasi selama Penyimpanan] Suryaatmadja Jenie, Betty Sri Laksmi; Saputra, Muhamad Yusuf; Widaningrum, .
Jurnal Teknologi Dan Industri Pangan Vol 24, No 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (423.316 KB) | DOI: 10.6066/6954

Abstract

SENSORY EVALUATION AND SURVIVAL OF PROBIOTICS IN MODIFIED BANANA FLOUR YOGHURT DURING STORAGE [Evaluasi Sensori dan Sintasan Probiotik dalam Yoghurt Tepung Pisang Modifikasi selama Penyimpanan] Betty Sri Laksmi Suryaatmadja Jenie1)*, Muhamad Yusup Saputra2) dan Widaningrum3) 1) Department of Food Science & Technology, Bogor Agricultural University, Bogor 2) Alumnus of Department of Food Science & Technology, Bogor Agricultural University, Bogor 3) Indonesian Center for Agricultural Post Harvest Research & Development, Ministry of Agriculture, Bogor   Accepted May 08th 2013 / Approved July 08th 2013 ABSTRACT   Modified uli banana flour (MUBF) rich in resistant starch as prebiotic source was formulated in yoghurt making to substitute skim milk at various concentrations i.e. 40, 50, 60, and 70%. Yoghurts were prepared using Lactobacillus bulgaricus and Streptococcus thermophilus as the starter cultures. The objective of this study was to determine the maximum MUBF concentration to produce yoghurt with good sensory quality and good number of surviving probiotics (Bifidobacterium bifidum and Lactobacillus plantarum BSL) in non-pasteurized and pasteurized (90ºC, 30 minutes) MUBF yoghurt during 4 week of storage at 10ºC. Hedonic rating and ranking test on yoghurt attributes (aroma, taste, consistency, texture, color and overall preference) performed by 35 untrained panelists showed that yoghurt produced with 70% MUBF substitution achieved good preferences in all of the attributes ranging from neutral to like. The pH value of the product decreased with increase in MUBF concentration. In addition, titratable acidity (TA), expressed as % lactic acid, increased. Survival of both probiotics in 70% MUBF yoghurt either in the pasteurized synbiotic or non-pasteurized yoghurts were still relatively high at week 4. The yoghurt still contains 108 CFU/ml of lactic acid bacteria, although this was a log decrease from the initial count. Therefore, the MUBF yoghurt was promising as synbiotic yoghurt based on the probiotic counts throughout 4 week of storage, which was higher than the minimum level recommended (106 CFU/ml) to provide the beneficial effect.
Improvement of Viability of Lactobacillus casei and Bifidobacterium longum with Several Encapsulating Materials using Extrusion Method Widaningrum, .; Miskiyah, .; Indrasti, D; Hidaya, HC
Jurnal Ilmu Ternak dan Veteriner Vol 23, No 4 (2018): DECEMBER 2018
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (448 KB) | DOI: 10.14334/jitv.v23i4.1547

Abstract

Lactobacillus casei and Bifidobacterium longum are probiotics commonly applied as dry starter for food system. Drying process in the production of dry starter can reduce the number of probiotics, therefore they are necessary to be encapsulated. Aim of this research was to obtain best encapsulating material for both probiotics. Encapsulation technique used in this research was extrusion with maltodextrine-alginate, sago starch-alginate, corn starch-alginate, and control of treatment skim milk-alginate (w:w) as encapsulating materials.  The four encapsulating materials significantly affected the value of viability, encapsulation efficiency, number of cell in wet beads and dry beads, number of survival cell during drying process, and number of survival encapsulated cell in simulated acid and bile salt conditions. Based on viability of L. casei and B. longum, beads matrix characteristic, number of cell in wet beads and dry beads, and number of survival cells during drying process, maltodextrine-alginate was better than sago starch-alginate and corn starch-alginate, but was not as good as skim milk-alginate (control of treatment) as encapsulating material. Viability (number) of L. casei and B. longum in dry beads of maltodextrine-alginate were 4.69±0.08 log CFU/g and 5.32±0.21 log CFU/g, while number of L. casei and B. longum in dry beads of skim milk-alginate were higher 5.08±0.07 log CFU/g and 6.20±0.16 log CFU/g. L. casei more resistant than B. longum against acidic (low pH) environment. In the presence of 0.3% bile salt, L. casei and B. longum encapsulated with skim milk-alginate increased as much as 2.75±0. 02 and 1.61±0.04 log cycles, respectively.
SENSORY EVALUATION AND SURVIVAL OF PROBIOTICS IN MODIFIED BANANA FLOUR YOGHURT DURING STORAGE [Evaluasi Sensori dan Sintasan Probiotik dalam Yoghurt Tepung Pisang Modifikasi selama Penyimpanan] Suryaatmadja Jenie, Betty Sri Laksmi; Saputra, Muhamad Yusuf; Widaningrum, .
Jurnal Teknologi dan Industri Pangan Vol 24, No 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (423.316 KB) | DOI: 10.6066/jtip.2013.24.1.40

Abstract

Modified uli banana flour (MUBF) rich in resistant starch as prebiotic source was formulated in yoghurt making to substitute skim milk at various concentrations i.e. 40, 50, 60, and 70%. Yoghurts were prepared using Lactobacillus bulgaricus and Streptococcus thermophilus as the starter cultures. The objective of this study was to determine the maximum MUBF concentration to produce yoghurt with good sensory quality and good number of surviving probiotics (Bifidobacterium bifidum and Lactobacillus plantarum BSL) in non-pasteurized and pasteurized (90ºC, 30 minutes) MUBF yoghurt during 4 week of storage at 10ºC. Hedonic rating and ranking test on yoghurt attributes (aroma, taste, consistency, texture, color and overall preference) performed by 35 untrained panelists showed that yoghurt produced with 70% MUBF substitution achieved good preferences in all of the attributes ranging from neutral to like. The pH value of the product decreased with increase in MUBF concentration. In addition, titratable acidity (TA), expressed as % lactic acid, increased. Survival of both probiotics in 70% MUBF yoghurt either in the pasteurized synbiotic or non-pasteurized yoghurts were still relatively high at week 4. The yoghurt still contains 108CFU/ml of lactic acid bacteria, although this was a log decrease from the initial count. Therefore, the MUBF yoghurt was promising as synbiotic yoghurt based on the probiotic counts throughout 4 week of storage, which was higher than the minimum level recommended (106 CFU/ml) to provide the beneficial effect.
Improvement of Viability of Lactobacillus casei and Bifidobacterium longum with Several Encapsulating Materials using Extrusion Method Widaningrum, .; Miskiyah, .; Indrasti, D; Hidaya, HC
Jurnal Ilmu Ternak dan Veteriner Vol 23, No 4 (2018): DECEMBER 2018
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (448 KB) | DOI: 10.14334/jitv.v23i4.1547

Abstract

Lactobacillus casei and Bifidobacterium longum are probiotics commonly applied as dry starter for food system. Drying process in the production of dry starter can reduce the number of probiotics, therefore they are necessary to be encapsulated. Aim of this research was to obtain best encapsulating material for both probiotics. Encapsulation technique used in this research was extrusion with maltodextrine-alginate, sago starch-alginate, corn starch-alginate, and control of treatment skim milk-alginate (w:w) as encapsulating materials.  The four encapsulating materials significantly affected the value of viability, encapsulation efficiency, number of cell in wet beads and dry beads, number of survival cell during drying process, and number of survival encapsulated cell in simulated acid and bile salt conditions. Based on viability of L. casei and B. longum, beads matrix characteristic, number of cell in wet beads and dry beads, and number of survival cells during drying process, maltodextrine-alginate was better than sago starch-alginate and corn starch-alginate, but was not as good as skim milk-alginate (control of treatment) as encapsulating material. Viability (number) of L. casei and B. longum in dry beads of maltodextrine-alginate were 4.69±0.08 log CFU/g and 5.32±0.21 log CFU/g, while number of L. casei and B. longum in dry beads of skim milk-alginate were higher 5.08±0.07 log CFU/g and 6.20±0.16 log CFU/g. L. casei more resistant than B. longum against acidic (low pH) environment. In the presence of 0.3% bile salt, L. casei and B. longum encapsulated with skim milk-alginate increased as much as 2.75±0. 02 and 1.61±0.04 log cycles, respectively.