INFLUENCE OF SKIM MILK AND SUCROSE ON THE VIABILITY OF LACTIC ACID BACTERIA AND QUALITY OF PROBIOTIC COCOGHURT PRODUCED USING STARTERS Lactobacillus casei subsp. casei R-68 AND Streptococcus thermophilus

Abstract

Cocoghurt is made from the main raw material of coconut milk. In this study, the effect of skim milk and sucrose on the viability of lactic acid bacteria (LAB) was examined together with the impact on the quality of cocoghurt produced. Lactobacillus casei subsp. casei R-68 and Streptococcus thermophilus were used as starter cultures. The study was carried out experimentally using a Completely Randomized Design with the variations of both skim milk and sucrose concentrations. The data found were statistically analyzed using ANOVA and then continued with DNMRT at 5% level. Parameters observed were total LAB, pH, total lactic acid, total solid, protein, moisture and ash contents as well as total fat and fatty acid profile. The results showed that the addition of skim milk (2.5%) and sucrose (5.0%) produced cocoghurt which met the quality standard. Cocoghurt produced using skim milk 5.0% and sucrose 7.5% had the characteristic of being slightly white, tasting sour and sweet, with an aroma of coconut milk; the texture was rather thick and preferred by the panelists. Probiotic cocoghurt showed that fatty acid profiles were dominated by medium-chain saturated fatty acid 72.90% followed by long-chain saturated fatty acid 13.11% and unsaturated fatty acid 7.28%.

Optimization of Fermentation and Sensory Quality of Mango Yogurt Using Various Sucrose Concentration Fermented by Lacticaseibaciluus paracasei Strain Shirota

“…This suggests the need for optimization in the finalization of yogurt before it is distributed as a commercial product to garner a more positive response from consumers. Conversely, a study investigating the sensory analysis of fermented milk using probiotics, discovered a notable impact on quality and acceptance among the panelists when sucrose was added at higher concentrations (Pato et al, 2017).…”

Production and profiling bioflavor compound from fermentation OPEFB hydrolysate and CPO by Lactobacillus sp.

“…While in the cell wall, fatty acids become constituents of lipoteichoic acid components (Mezo et al, 2022;Szentirmai et al, 2021). In the research of Pato et al (2021), there was a decrease in the amount of lauric acid, palmitic acid, stearic acid, oleic acid, and linoleic acid in the fermentation process of lactic acid bacteria. Therefore, the content of lauric acid, palmitic acid, stearic acid, oleic acid, and linoleic acid in CPO positively impacts the growth of Lactobacillus sp.…”

Application of Bacteriocin from Pediococcus pentosaceus Strain 2397 as Biopreservatives for Fishballs During Cold Storage

“…P. pentosaceus strain 2397 isolated from dadih from Bukittingi, West Sumatera, Indonesia (Hosono et al, 1989) was used in this study. Bacterial activation was carried out according to Pato et al (2017). A total of 1 ml of P. pentosaceus strain 2397 isolate was inoculated into a test tube containing 5 ml MRSB medium and incubated at 37°C for 24 h. The active culture obtained was marked by a change in the medium to become cloudy.…”

“…Bacterial propagation was carried out according to Pato et al (2017). Propagation of Pediococcus pentosaceus strain 2397 was carried out by taking 1 ml of activated bacterial suspension using a micropipette and then inoculating it into a test tube containing MRSB medium.…”