Evaluation of Lactiplantibacillus pentosus Probiotic Fermented Buffalo Milk with Citrus Juice
Evaluation of Lactiplantibacillus pentosus Probiotic Fermented Buffalo Milk with Citrus Juice
Hurriya Alzahra1, Susmiati Susmiati2*, Sri Melia3
ABSTRACT
Functional food is a type of food or drink that can benefit people’s health. Fermented milk is a functional food derived from the fermentation of milk with probiotic lactic acid bacteria, specifically the Lactiplantibacillus pentosus HBUAS53657. This study aims to determine the antioxidant activity, total phenol, and organoleptic characteristics including the taste, aroma, and texture of fermented milk with orange juice added (Citrus nobilis L.). The study was based on a Factorial Completely Randomized Design (CRD), with starter concentrations of 4 (A1), 5 (A2), and 6% (A3), as well as orange juice concentrations of 10 (B1), 15 (B2), and 20% (B3). The results showed that fermented milk with orange juice revealed antioxidant activity ranging from 25.04 to 37.71%, total phenol 38.32-67.20 mg GAE/gr, taste organoleptic test 3.20–4.08 (somewhat liked), aroma 3.26-3.76 (slightly liked), and texture 2.70–3.40 (rather liked). The study concluded that fermented milk with orange juice has higher antioxidant activity and is preferred by consumers, allowing it to be recommended as a functional food.
Keywords | Antioxidants, Fermented milk Lactiplantibacillus pentosus, Oranges, Organoleptic, Total phenols
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