Quality of Levilactobacillus brevis DSM02 Fermented Goat Milk with The Addition of Porang Flour (Amorphophallus oncophyllus)
Quality of Levilactobacillus brevis DSM02 Fermented Goat Milk with The Addition of Porang Flour (Amorphophallus oncophyllus)
Junita Mayasari, Vira Oktavia, Indri Juliyarsi, Ade Sukma, Sri Melia*
ABSTRACT
Porang flour (Amorphophallus oncophyllus) contains glucomannan that functions as a thickener and stabilizer with the potential as a prebiotic. This study aimed to determine the effect of adding porang flour on physicochemical properties with total lactic acid bacteria and sensory of Levilactobacillus brevis of fermented goat milk DSM02. The addition of porang flour is A (0%), B (0.25%), C (0.50%), D (0.75%), and E (1%). The parameters observed in this study were total titrated acid, pH, dietary fiber content, water content, protein content, viscosity, total lactic acid bacteria, and organoleptic tests. The results showed that adding porang flour to fermented goat milk significantly (P<0.05) decreased the total lactic acid bacteria total titrated acid increased the pH value, dietary fiber content, water content, viscosity, texture value, and color value. Still, it had no significant effect (P>0.05) on protein content, sensory value of taste, and flavor. The study concludes that adding 0.25% porang flour (B) yields the most favorable results. This treatment resulted in a total titrated acid of 1.21%, a pH value of 4.10, a dietary fiber content of 0.18%, a moisture content of 84.33%, a protein content of 2.77%, and a total viscosity of 6.114 cP. Additionally, the fermented goat milk with Levilactobacillus brevis had a lactic acid bacteria count of 19.00 x 109 CFU/ml, and it was well-liked by the panelists of sensory evaluation. Adding flour to fermented milk still contains lactic acid bacteria that qualify for probiotics, so it can be recommended as a functional food.
Keywords | Glucomannan, Lactic acid bacteria, Sensory, Viscosity, Prebiotic, Fibre
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March 2024
Vol. 12, Iss. 3, pp. 392-585
