The effect of jicama (Pachyrhizus erosus L.) starch on the properties and probiotic potential of L. plantarum SN13T fermented milk

Authors

  • Sri Melia Department of Animal Products Technology, Faculty of Animal Science, Universitas Andalas, Padang, Indonesia
  • Indri Juliyarsi Department of Animal Products Technology, Faculty of Animal Science, Universitas Andalas, Padang, Indonesia
  • Rizki D Setiawan Department of Animal Products Technology, Faculty of Animal Science, Universitas Andalas, Padang, Indonesia
  • Salam N Aritonang Department of Animal Production, Faculty of Animal Science, Universitas Andalas, Padang, Indonesia
  • Hurriya Alzahrah Department of Animal Products Technology, Faculty of Animal Science, Universitas Andalas, Padang, Indonesia
  • Doni Supandil Student of Magister Program, Faculty of Animal Science, Universitas Andalas, Padang, Indonesia

Keywords:

Cold storage; Pachyrhizus erosus L.; storage time; sensory evaluation; syneresis

Abstract

Objective: This study investigated the application of Jicama starch (Pachyrhizus erosus L.) as a stabilizing agent to enhance the longevity and integrity of fermented milk.

Materials and Methods: Lactobacillus plantarum SN13T (6 gm/100 ml) and Jicama starch (2 gm/100 ml) were added into pasteurized milk (65°C, 30 min) and then incubated under anaerobic conditions at 37°C for 18 h. The fermented milk was stored at 4°C. The evaluation on proximate composition, pH, titratable acidity (TA), viscosity, water holding capacity (WHC), syneresis, total lactic acid bacteria (LAB), and hedonic sensory evaluation was conducted at 1, 7, 14, 21, and 28 days of storage.

Results: Throughout the storage period, fermented milk enriched with Jicama starch significantly (p < 0.05) increased pH, TA, population dynamics of LAB, viscosity, WHC, and syneresis. It effec­tively sustained WHC and mitigated syneresis, thus ensuring the preservation of vital product quality. Furthermore, the quantity of LAB within the fermented milk consistently met the pro­biotic threshold of 84.50 × 108 CFU/ml. The hedonic sensory evaluation results indicated that fermented milk showed consistent sensory attributes throughout storage, except for overall acceptance, which declined on day 28.

Conclusion: The addition of Jicama starch revealed a promising health probiotic product, present­ing a viable avenue for delivering probiotic benefits to consumers while maintaining the palatabil­ity and efficacy of the product.

Adv. Vet. Anim. Res., 11(2): 317-322, June 2024

http://doi.org/10.5455/javar.2024.k779

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Published

2024-06-08

How to Cite

Melia, S., Juliyarsi, I., Setiawan, R. D., Aritonang, S. N., Alzahrah, H., & Supandil, D. (2024). The effect of jicama (Pachyrhizus erosus L.) starch on the properties and probiotic potential of L. plantarum SN13T fermented milk. Journal of Advanced Veterinary and Animal Research, 11(2), 317–322. Retrieved from https://banglajol.info/index.php/JAVAR/article/view/75675

Issue

Vol. 11 No. 2 (2024)

Section

Original Articles

License

Copyright (c) 2024 Sri Melia, Indri Juliyarsi, Rizki D Setiawan, Salam N Aritonang, Hurriya Alzahrah, Doni Supandil

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