Abstract
Objective: One of the materials which can be formulated into probiotics drink is corn milk. It has nutrient contents such as vitamin A, B, C, minerals, and fibres. The objective of this study was to develop and evaluate the probiotic drink of corn milk which was formulated into an effervescent granule.Methods: The first step was carried out to make corn extract with the addition of Lactobacillus strain Shirota and incubated 24 h at 40 °C to gain corn milk. After that, corn milk was centrifuged to get filtrate and dried by oven 40 °C for 2 d to gain dry powder. Then corn milk powder was formulated into effervescent granule (3 formulas) using different ratio of acids. The method which used in making effervescent granule of corn milk was wet granulation. All formulas were done evaluations including physical and chemical properties of granule and hedonic test.Results: The results showed that formula 1 (only citric acid 23.84%) gave unsatisfactory results particularly on the evaluation tests such as LOD 9.64%, dissolution time 3.25 min, moisture content 10.67% and hedonic test which did not meet the requirements. Otherwise, formula 2 (only tartaric acid 23.84%) and formula 3 (citric acid 7.94% and tartaric acid 15.9% combination) showed satisfactory results for all evaluation tests of granules. Particularly formula 3 gave pH 5 on pH test which was the same as pH lactic acid for fermentation and LOD 4.34%, MC 4.53%, ρb 0.53 g/ml, ρt 0.62 g/ml and hedonic test around 80%.Conclusion: Formula 3 was the best formulation based on the evaluation and the stability of corn milk effervescent granule.
Highlights
Corn commodity (Zea mays L.) is still highly demanded by the world community
Making effervescent milk granules as the main nutritious substance is intended to obtain an interesting way for developing of natural materials in the form of effervescent preparations that are easy to use and practical, so it is expected to increase public interest in consuming natural materials such as corn milk effervescent granules as probiotic drink which supplemented Lactobacillus strain Shirota
The formulation of corn milk effervescent granules was made into 3 formulas showing the same composition of each formula but different concentrations of acids use
Summary
Corn commodity (Zea mays L.) is still highly demanded by the world community. World corn demand reaches 770 million tons/year, 42% of which is a requirement of people in the American continent. In Indonesia, corn is an important foodstuff because it is the second source of carbohydrate after rice. In some areas of Indonesia, corn is used as the main food ingredient, and as animal feed ingredient and industry, the productivity of maize at the national level reaches 3.4 tons/ha. Research by various government and private agencies has resulted in corn cultivation technology with a productivity of 4.5-10.0 tons/ha, depending on the potential land and production technology applied [1]. One of the reasons people do not consume milk is due to lactose intolerance (not resistant to milk sugar or lactose), where the stomach cannot digest milk sugar
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