Effects Of Sucrose Addition To Lactic Acid Concentrations And Lactic Acid Bacteria Population Of Butterfly Pea (Clitoria Ternatea L.) Yogurt

Abstract

Butterfly pea yogurt (BPY) is a result of processed milk with the addition of the extract of the butterfly pea (Clitoria ternatea L.) Through the fermentation process of Lactobacillus bulgaricus and Streptococcus thermophilus as a lactic acid bacteria. The butterfly pea (Clitoria ternatea L.) is a source of the anthocyanin and potentially a natural blue dye. The study aims to determine sucrose’s influence on lactic acid production and lactic acid bacteria of butterfly pea yogurt. The research design uses a completely random design. The study uses four treatments is a P1: 0% sucrose addition, P2: 4% sucrose, P3: 8% sucrose, P4: 12% sucrose, and yogurt control without sucrose addition as a comparison. Data is analyzed using variance analysis. Results showed that the concentration of lactic acid yogurt control 1.06 ± 0.79, P1= 1.18 ± 0.22, P2=1.55 ± 0.39, P3=1.85 ± 0.24 and P4=2.0 ± 0.31. Whereas lactic acid bacteria population of yogurt control are 3,1×106±0.79, P1=5.33×106±0.97, P2=7.60×106±0.26, P3=3.35×107±0.98 and P4=2.86×107±0.53. The results indicate that the addition of sucrose 12% increase the concentration of lactic acid and lactic acid bacteria population significantly (p<0.05) of butterfly pea (Clitoria ternatea L.) yogurt.