Impact of Adding Different Sweet Potato Flour Types (Ipomoea Batatas L.) at Various Percentages on the Antioxidant Activity and Microbiological Quality of Probiotic Fermented Milk (Pediococcus acidilactici BK01)
Impact of Adding Different Sweet Potato Flour Types (Ipomoea Batatas L.) at Various Percentages on the Antioxidant Activity and Microbiological Quality of Probiotic Fermented Milk (Pediococcus acidilactici BK01)
Doni Supadil1, Sri Melia2*, Indri Juliyarsi2
ABSTRACT
Probiotics are live microorganisms that, when consumed in sufficient amounts, benefit the body’s health. One such probiotic is Pediococcus acidilactici BK01. This study evaluates the impact of different types and amounts of sweet potato flour on the prebiotic and antioxidant properties of fermented milk. The objective is to determine the effects of different types and percentages of sweet potato flour on prebiotic and antioxidant properties. An experimental design was employed, preparing three types of sweet potato flour: white (A1). purple( A2), yellow (A3), and These flours were added to fermented milk in varying proportions: 0% (B1), 3% (B2), and 6% (B3), with three repetitions for each treatment. The results showed a significant effect (P<0.05) of sweet potato type and flour percentage on increasing total lactic acid bacteria, decreasing pH value, increasing acidity, and antioxidant activity. The optimal treatment was fermented milk with 6% purple sweet potato flour, yielding 117.67 x 109 CFU/ml of lactic acid bacteria, a pH value of 3.75, titratable acidity of 1.40%, and antioxidant activity of 78.90%. This study suggests that fermented milk with added sweet potato flour can serve as a functional food, offering health benefits through its prebiotic and antioxidant properties.
Keywords | Antioxidant activity, Lactic acid bacteria, Acidity, Prebiotic, Probiotic, Functional food
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