Shelf-life prediction of blondo-based probiotic ice cream using accelerated shelf-life testing method

Lactobacillus plantarum Dad-13 is an indigenous probiotic that was isolated from Dadih. Peanut chocolate jam has the potential to be developed into a probiotic food product. However, peanut chocolate jam involves a heating process which can affect the number of probiotics and their metabolic processes. This research aims to determine the optimal temperature of L. plantarum Dad-13 probiotic powder in addition to peanut chocolate jam products. The different temperatures of probiotic powder L. plantarum Dad-13 addition at 30 oC, 40 oC, 50 oC, and 60 oC were used to measure total lactic acid bacteria (LAB), sublethal injury, pH value, and total acids. Total lactic acid bacteria and sublethal injury were measured by Total Plate Count (TPC), pH value was measured by pH meter and total acids were analyzed using the titration method. Results show significant differences (p<0,05) on total lactic acid bacteria (LAB) and sublethal injury. Total lactic acid bacteria (LAB) resulting in a value of 8.04±0.02 to 7.67±0.05 and sublethal injury 0.04±0.01 to 0.26±0.03. Meanwhile, no significant differences (p>0,05) in pH value (7.20±0.16 to 7.30±0.15) and total acids (0.09±0.01 to 0.08±0.01). The best temperature of L. plantarum Dad-13 probiotic powder addition on peanut chocolate jam was at 30–40 oC because it showed the highest amount of total lactic acid bacteria (LAB) and the least sublethal injury.

Fermented milk is a product that was produced from fermentation of fresh milk using lactic acid bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus. A variety of plant materials can also be used as raw material in making of fermentation drinks, such as nuts and tubers. The purpose of this study was to investigate the characteristics of fermentation drink made from juice of winged bean sprout and red sweet potatoes. The treatment in this study is the level of mixing between juice of winged bean sprout with red sweet potatoes , consist of ;A (30:70), B (40:60), C (50:50), D (60:40) and E (70:30). Completely randomized design had been used with 5 treatments and 3 replications. The data colected was pH, viscosity, protein content, fat content, total solids, total acid, ash content, calcium content, total lactic acid bacteria, total plate count and sensory evaluation. Data processing is performed using statistical 8, followed by Tuckey test HSD All-Pair wise Comparisons Test at level of 5%. Mixing of winged bean sprouts with red sweet potato can increase the value of pH, viscosity, protein content, fat content, total solids, total acid, ash content, calcium content, and total lactic acid bacteria. The best product was the product of B (40% winged bean sprout and 60% red sweet potatoes) already meets SNI 7552:2009, contain : 2.36% protein content, fat content of 1.24%, 18.77% total solids, pH was 4, 2, 0.54% total acid, 0.23% ash content, 0.173% calcium content, viscosity was 3.56 DPA, total lactic acid bacteria (CFU / ml) was 1.9 x1010 , total plate count was 2.1 x1010 (CFU / ml).

This research was conducted to determine the effect of adding the extract of butterfly pea flower (Clitoria ternatea L.) and the ratio of starter Lactobacillus bulgaricus and Streptococcus thermophilus on the quality of yogurt. This study used a factorial Completely Randomized Design with two factors, i.e the addition of butterfly pea extract (I = 4% 8% 12%) and the ratio of starter Lactobacillus bulgaricus and Streptococcus thermophilus (A = 1:1 1:2 2:1). The results obtained showed that the addition of butterfly pea flower extract had a highly significant effect on the pH value, total acid, antioxidant activity, total lactic acid bacteria, viscosity, total soluble solid , color value, color hedonic and general acceptance hedonic. Ratio of starter Lactobacillus bulgaricus and Streptococcus thermophilus had a highly significant effect on the pH value and total acid, had a significant effect on antioxidant activity, viscosity and total soluble solid. The interaction between the two factors had a significant effect on the total acid value of yogurt. Yoghurt with the best quality was addition of butterfly pea extract 12% (I3) and the ratio of starter Lactobacillus bulgaricus and Streptococcus thermophilu 2:1 (A3). It was based on the parameters of antioxidant, total lactic acid bacteria, color value, and organoleptic.This research was conducted to determine the effect of adding the extract of butterfly pea flower (Clitoria ternatea L.) and the ratio of starter Lactobacillus bulgaricus and Streptococcus thermophilus on the quality of yogurt. This study used a factorial Completely Randomized Design with two factors, i.e the addition of butterfly pea extract (I = 4% 8% 12%) and the ratio of starter Lactobacillus bulgaricus and Streptococcus thermophilus (A = 1:1 1:2 2:1). The results obtained showed that the addition of butterfly pea flower extract had a highly significant effect on the pH value, total acid, antioxidant activity, total lactic acid bacteria, viscosity, total soluble solid , color value, color hedonic and general acceptance hedonic. Ratio of starter Lactobacillus bulgaricus and Streptococcus thermophilus had a highly significant effect on the pH value and total acid, had a significant effect on antioxidant activity, viscosity and total soluble solid. The interaction between the two factors had a significant effect on the total acid value of yogurt. Yoghurt with the best quality was addition of butterfly pea extract 12% (I3) and the ratio of starter Lactobacillus bulgaricus and Streptococcus thermophilu 2:1 (A3). It was based on the parameters of antioxidant, total lactic acid bacteria, color value, and organoleptic.

This study aimed to determine the ability of galactomannan extract from coconut pulp to stimulate the growth of lactic acid bacteria and to determine the concentration of galactomannan from coconut pulp that could stimulate the growth of lactic acid bacteria with the best growth rate. The experiment was conducted in vitro where the growth medium used was MRS Broth without glucose but added with galactomannan from coconut pulp. MRS Broth media with glucose was used as a control with a concentration of 1%. The galactomannan concentrations used were 0%, 0.5%, 1%, 1.5%, and 2% (w/v). Determination of the confirmed time was carried out by measuring the optical density (OD) on 1.5% galactomannan extract media once every 3 hours. The results showed that galactomannan from coconut pulp can stimulate the growth of lactic acid bacteria. Total lactic acid bacteria related to the degree of acidity and total acid. The more total bacteria, the lower the pH value, thus the total acid will increase. In the media that was added galactomannan from coconut pulp, the best total lactic acid bacteria, pH and total acid were obtained from a concentration of 1% (w/v) with 9 hours incubation, the highest total lactic acid bacteria was 4,5 CFU/mL.
 Keywords: Coconut pulp, galactomannan, lactic acid bacteria

Public awareness of the importance of functional food is increasing, this has encouraged researchers and the food industry to encourage the production of food products that have health functions for the body. One food product that has an impact on health is the kombucha drink. Kombucha drinks usually come from tea leaves. The takokak plant (Solanum torvum Swartz) or known in Bali as tuwung cockak is a plant from the Solanaceae tribe which is spread across South and Southeast Asia. The phytochemical content of this plant is phenol, flavonoids and tannins which are found in the fruit, seeds, skin and leaves. The aim of this research was to determine the pH value, total acid, total yeast, and total lactic acid bacteria from the takokak leaf kombucha drink during fermentation. The method used was a completely randomized design with 21 samples with a fermentation time of 0 days to 18 days. The results of this research show that the pH value continues to decrease while the total acid level continues to increase. Total yeast and lactic acid bacteria obtained the highest numbers at T3 (6 days of fermentation), but after that experienced a drastic decline. Keywords: kombucha, takokak, fermentation, pH, functional food

Abstract. Rossi E, Restuhadi F, Efendi R, Dewi YK. 2021. Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage. Biodiversitas 22: 2012-2018. This study's purposes were to characterize probiotic properties, identify strains of K12.1, produce a microencapsulated starter (MS) for yogurt, and evaluate yogurt's microbiological quality during storage refrigerated temperatures. This research was conducted experimentally using isolate was further identified based on 16S rRNA gene sequence analysis. The identified strain and Streptococcus thermophilus were microencapsulated using sago starch and whey isolate protein (1:1 w/w) for yogurt starter. The starter was added as much as 1, 3, 5, or 7% (v / v), then incubated for 18 hours at 37°C. The best yogurt was evaluated for its microbiological quality at refrigerated temperature for 0, 7, 14, 21, and 28 days. The results showed that K12.1 isolate with probiotic characteristics was Lactobacillus plantarum VP3.3. The microencapsulation starter concentration affected acidity, total acid, total lactic acid bacteria (LAB), viscosity, and total solids. The use of 7% microencapsulation starter of Lactobacillus plantarum VP-3.3 and Streptococcus thermophilus gave the best yogurt, with a pH value 4.36, total lactic acid 0.99%, total LAB 10.00 log CFU mL-1, viscosity 546.37 cP, and total solids 10.40%. The total amount of LAB in yogurt stored during cold temperature for 28 days still meets the probiotics standards (9.98 log CFU/mL).

This study aims to determine the total lactic acid bacteria, total acid, pH value, syneresis, and organoleptic properties of yogurt using the back slooping method. Experiments were made by taking bacteria from yogurt products (biocul) with variations in the incubation time of room temperature, 37 oC, 40 oC, 45 oC, and 37 oC to 40 oC. The results of the analysis on total lactic acid bacteria, total acid, pH value, and viscosity of yoghurt with the back slooping method gave different results. Meanwhile, the organoleptic test used the hedonic level of preference, which included aroma, color, texture, and overall acceptance. Total lactic acid bacteria 8,03-8,29 log CFU / ml; total acid 0.95-1.26%; pH value 3.70-4.78; total dissolved solids 10.1-12.0%; Organoleptic test with the level of preference including color, aroma, texture and overall acceptance, obtained a preference score of 4, which means like. Based on the organoleptic test, it can be concluded that the best quality of yogurt with the back-loop method of incubation temperature of yogurt B5 with an incubation temperature of 37 oC to 40 oC

Sambal is often found in various menu variants served in the Indonesian food industry; this is a supporting factor for creating bottled chili sauce. In this research, fermented black garlic chili sauce was made with black garlic as raw material to provide added value in the form of antibacterial and antioxidant compounds, as well as giving a novelty value to the product as well as a differentiator in the elements of color, aroma, consistency, and taste of the product. The final product consumers receive is compared to "Cahyo" garlic chili sauce produced by PT. Deltasari Indah Restaurant. Sambal contains oil/fat, which is quickly rancid, thus affecting the element of consumer acceptance. Therefore, it is necessary to predict the shelf life of bottled chili products. This research aims to predict the shelf life of the black garlic chili sauce and “Cahyo” garlic chili sauce products in bottles produced by PT. Deltasari Indah Restaurant with the ASLT method, the Arrhenius model approach; Knowing the difference in the shelf life of bottled chili products stored at different temperature conditions; and determining the proper temperature and storage conditions to get the maximum shelf life for packaged chili products. This study uses the Accelerated Shelf-Life Testing method with the Arrhenius model. Based on the pH value parameter, the shelf life of black garlic chili sauce was 33 days, and “Cahyo” garlic chili sauce was 45 days. These two results are the results of the shelf life obtained from calculations at 20˚C and 25˚C then the average value is taken.

This research aims to determine the physicochemical quality of synbiotic yogurt with the addition of hanjeli flour (Coix lacryma-jobi L.) as a natural stabilizer and substrate for probiotic growth, besides being able to improve the quality of synbiotic yogurt by increasing the viscosity value, improving the texture and stability, and reducing the syneresis value. Research variables include viscosity value, syneresis, water holding capacity, pH value, total acid, and total lactic acid bacteria. The method used in this research was a Completely Randomized Design (CRD) consisting of 4 treatments, including P0 (hanjeli flour concentration 0% + skim milk 2%); P1 (hanjeli flour concentration 1% + skim milk 2%); P2 (2% hanjeli flour concentration + 2% skim milk); and P3 (3% hanjeli flour concentration + 2% skim milk). The data obtained were analyzed using Analysis of Variance (ANOVA); if there were real differences, then it was continued with the Duncan’s Multiple Range Test (DMRT). The results of the analysis of variance showed that the addition of hanjeli flour with different concentrations had a significant effect (P<0.05) on the viscosity, syneresis, water holding capacity, pH value, total acid, and total lactic acid bacteria values. The conclusion from this research is that P3 is the best treatment with a viscosity value of 4250 cP, syneresis 17.09%, WHC 90.62%, pH 4.02, total acid 1.26%, and total lactic acid bacteria 7,42 log CFU/g.

Abstract. Rizal S, Suharyono, Nurainy F, Amela JR. 2020. The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks. Biodiversitas 21: 3826-3831. Synbiotic drinks from green grass jelly have shown antibacterial activity against pathogenic bacteria. These are usually stored at low temperatures to maintain their characteristics. The aim of this study was to determine the effect of storage at low temperature of 10°C on the viability of lactic acid bacteria (Lactobacillus casei) and the stability of the antibacterial activity in synbiotic drinks made of green grass jelly. Antibacterial activity of green grass jelly synbiotic drink was conducted against pathogenic bacteria (Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Escherichia coli). The products were stored for 28 days at 10°C temperature. Observations on the antibacterial activity, pH value, total acid, and total lactic acid bacteria were carried out every 7 days. Antibacterial activity was evaluated using agar well diffusion method. The results showed that storage at low temperature (10 ± 2°C) for 28 days decreased the antibacterial activity and pH value but sharply increased total lactic acid bacteria (at 0 to 7 days of storage) in green grass jelly synbiotic drinks. Salmonella sp. showed the highest inhibition caused by the antibacterial agents in green grass jelly synbiotic drinks while the lowest inhibition was found on Staphylococcus aureus. During storage at low temperature, green grass jelly synbiotic drinks had a total of lactic acid bacteria that ranged from 9.51 to 10.10 (Log CFU/mL) or equal to 3.24x109-1.26x1010 CFU/mL; a total of lactic acid that ranged from 0.48% to 0.87%; and pH values that ranged from 3.78 to 4.08.

Bekasam is a fermented fish product made from fish, salt, and roasted rice or rice that is mixed and fermented for 7 days. This study aims to determine the effect of the addition of ground chili at different concentrations on total acid, pH value, total lactic acid bacteria, and sensory properties of cork fish bekasam. The research design used was completely randomized design, 3 treatments and 3 replications. The treatments given were IBG without the addition of ground chili, IBGC1 adding 10% ground chili and IBGC2 adding 20% ground chili. Data were collected for total acid, pH, and total lactic acid bacteria fermentation days 1, 3, 5, and 7. The sensory properties were observed on days 1 and 7. The results showed that the addition of ground chili can reduce pH during 7 days fermentation, but the increase in total acid was not significant. The addition of 10% ground chili has a positive effect on the growth of lactic acid bacteria. The addition of 20% ground chili showed an inhibition of the growth of lactic acid bacteria during fermentation. Sensory test results stated that panelists preferred bekasam with the addition of 10% ground chili compared to control brakes and the addition of 20% ground chili.

Lactic acid bacteria which have the potential as probiotic agents are often used in the manufacture of functional food products and one of them is fermented drink. The research objective was to utilize isolate of Lactobacillus plantarum 1 RN2-53 in the manufacture of melon juice-based fermented drinks and to acquire the best concentration of sucrose addition for the quality of fermented drinks. The study used a randomized complete design which variations in the addition of sucrose treatment, namely without the addition of sucrose as a control and the addition of sucrose 2, 4, 6, and 8%, respectively. Each treatment was repeated three times. The data obtained were analyzed statistically using analysis of variance with SPSS version 26 software. The results showed that variations in the addition of sucrose had a significant effect on the total lactic acid, total solids, taste and overall hedonic test, but had no significant effect on the pH value, total lactic acid bacteria, color and aroma of fermented drinks. The addition of 4% sucrose resulted in a better fermented drink with a pH value of 3.74; total lactic acid was 0.510%; total lactic acid bacteria was 8.477 log CFU/ml and total solids was 5.99%. Descriptively fermented drinks have a greenish white color, lack a distinctive fermented aroma, taste of sweet and sour, overall somewhat favored by the panelists.

Soyghurt is a fermented soy milk product using Streptococcus thermophilus and Lactobacillus bulgaricus bacteria. Efforts to enrich drinks high in antioxidants are carried out by combining food ingredients that can function as antioxidants such as soybeans and jicama. The combination of these two food ingredients and the assistance of the fermentation process by S. thermophilus and L. bulgaricans was expected to increase antioxidant activity in soyghurt production.This study used a completely randomized design (CRD) with 2 factors, namely: the first factor was the ratio of soybean juice and yam juice (S) which consisted of 4 treatment levels, namely: S0 = 100: 0, S1 = 75: 25, S2 = 50: 50, S3 = 25: 75, S4 0: 100. Meanwhile for the second factor was the duration of fermentation (F) which consisted of 3 levels of treatment, namely: F0 = 6 hours, F1 = 8 hours, F2 = 10 hours. The parameters observed were total solids, total acid, organoleptic value, antioxidant activity, and total lactic acid bacteria in jicama soyghurt on the best samples.The results showed that both treatment factors had a very significant effect (P <0.01) on total solids, total acid, and organoleptic tests of soyghurt. The study showed that the comparison of soybean juice and jicama juice and fermentation duration resulted a high protein content value of 9.18% and was in accordance with the SNI yoghurt protein content, namely minimum of 3.5%. Antioxidant activity of yam bean soyghurt obtained an IC 50 value of 18.110 mg / L and it was a very strong antioxidant. Total lactic acid bacteria on yam soyghurt was 108 CFU / ml and it was high.Based on this research results, it was suggested that soyghurt processing may use a combination with other types of fruits and use natural food coloring to give different flavors and increase the nutritional values of soyghurt.

The study aim was to determine the shelf life of yogurt sinbiotik at several temperatures with the addition of Dioscorea esculenta modified flour. Lactic Acid Bacteria used for yoghurt making consist of Lactobacillus acidophilus, Bifidobacterium longun, Streptococcus themophillus. The method used Accelerated shelf life test (ASLT) with the characteristics observed namely pH, total acid value using titration method, and total lactic acid bacteria with TPC method. The concentration level of modified flour of Dioscorea esculenta was 2%. The shelf life of yogurt can be determined from the critical factor based on most rapid damage to the Arrhenius equation y = -3504,1x + 9.1043 and R2 = 0.5125. Yogurt sinbiotik stored at room temperature shelf life is 9.5 days. At 4 ° C storage temperature, shelf life is 23.2 days. At 40 ° C storage temperature, shelf life is 5.4 days. The addition of Dioscorea esculenta tuber starch in yogurt sinbiotik affect viability of LAB in the yogurt, since viability of lactic acid bacteria during storage has decreased, but the numbers are still within the range of CFU / ml on the final day of storage

Yogurt is one of the dairy products fermented by lactic acid bacteria (LAB) that has long been recognised as a functional food. Breadnut seeds (Artocarpus camansi) have the potential as prebiotics to stimulate LAB growth during yogurt fermentation so that the functional effects of this plant-based yogurt can be optimised. In addition, breadnut seeds are also reported to contain essential amino acids and have high antioxidant activity. The purpose of this study was to determine the best formulation of breadnut seed dairy and LAB type (L. bulgaricus and S. termophilus) adjusted to the quality standards of SNI (2981-2009) yogurt, including pH test, total titratable acid, proximate test (water, fat, protein, and ash content), and microbiological test (total LAB). The design used in this study was a completely randomized design (CRD) with two factorials. The first factor was the formulation of breadnut seed dairy with UHT milk with four treatments, namely P1 (70%:30%), P2 (50%:50%), P3 (30%:70%), and P4 (100% breadnut seed dairy). The second factor is the type of LAB stater with three treatments, namely S1 (L. bulgaricus), S2 (S. thermophilus), and S3 (combination of both). The recommended formulation for breadnut seed yogurt is 100% breadnut seed dairy with a combination of L. bulgaricus and S. thermophilus staters (P4S3). The P4S3 formulation has met the quality standards of yogurt by SNI 2981:2009, including ash content, fat content, protein content, total acid and pH, and total LAB. The P4S3 formulation has an advantage over other formulations by having a lower fat content of 2.37% and a higher protein content of 3.71% compared to animal milk. Breadnut seed yogurt with P4S3 formulation contains a total LAB 3.02 x 107, which has potential as an alternative functional drink.