Effect of Temperature on Synbiotic Sorghum Drinks Characteristics

Een Sukarminah, Endah Wulandari, Elazmanawati Lembong, Nurul Annisa

Abstract


Synbiotic drinks contain components of probiotics and prebiotics which can provide a functional effect for the body. Probiotics are resistant to stomach acid and bile salts so that they remain alive in the digestive tract. Prebiotics are a component of food that cannot be digested and can provide a growth effect for beneficial bacteria. Functional food in the form of synbiotic drinks can be made using sorghum which acts as prebiotic and Bifidbacterium bifidum acts as probiotic bacteria and characteristics of synbiotic drinks can be influenced by storage temperature. The purpose of this study was to determine the effect of storage temperature on the characteristics of sorghum-based symbiotic drink products (Sorghum bicolor L. Moench). The research method used is the experimental method with descriptive analysis, followed by regression analysis and correlation to determine the effect of storage temperature on the characteristics of symbiotic drinks. The treatment used in this study was the use of storage temperature of 15ºC ± 5ºC, 25ºC ± 5ºC, and 35ºC ± 5ºC. The results showed that total Lactic Acid Bacteria decreased at all temperatures storage with a very strong closeness. The total probiotic bacteria decreased at all temperatures storage with a very strong closeness. The pH value decreased at all temperatures storage with a very strong closeness. Viscosity increases at all temperatures storage with a very strong closeness and based on the calculation of shelf life prediction of synbiotik sorghum drinks, the rate of decline products due to the activity of the microorganisms will follow one order kinetics and the result is supposedly faster if storage temperatures offered up to room temperature.

Keywords


characteristic of the product; synbiotic drinks; temperature storage.

Full Text:

PDF

References


S. M. Gamage, M. K. S. Mihirani, O. D. A. N. Perera, and H. L. D. Weerahewa. Development of synbiotic beverage from beetroot juice using beneficial probiotic; Lactobacillus Casei. Ruhuna J. Sci. 2016. 7(2):64. ISSN: 2536-8400

Anjum N, Maqsood S, Masud T, Ahmad A, Sohail A, Momin A. Lactobacillus acidophilus: characterization of the species and application in food production. Crit. Rev. Food Sci. Nutr. 2014;54(9):1241–1251. DOI: 10.1080/10408398.2011.621169.

USDA. (2016). "Basic report: Sorghum grain". [Online]. Available: https://ndb.nal.usda.gov/.

V. A. V. Queiroz, A. S. Aguiar, C. B. de Menezes, C. W. P. de Carvalho, C. L. Paiva, P. C. Fonseca, and R. R. P. da Conceição. "A low calorie and nutritive sorghum powdered drink mix: Influence of tannin on the sensorial and functional properties". J. Cereal Sci. 2018;79:43–49. DOI: 10.1016/j.jcs.2017.10.001.

G. S. Meena, N. Kumar, G. C. Majumdar, R. Banerjee, P. K. Meena, and V. Yadav. "Growth characteristics modeling if Lactobacillus acidophilus using RSM and ANN". Brazilian Archives of Biology and Technology. 2014 vol. 57 no. 1. pp: 15-22. ISSN: 1516-8913.

BSN. "SNI 01-2897:2008. Analysis method for microbial contamination in meat, eggs, and milk, and processed products". Jakarta: BSN; 2008.

AOAC. "Official methods of analysis of the association of official analytical chemists". 14th Edition. Washington DC: AOAC Inc; 1984.

AOAC. "Official methods of analysis of the association of official analytical chemists". Association of Official Analytical Chemists. Washington D.C.: AOAC; 1995.

J. Chramostová, R. MoÅ¡nová, I. Lisová, E. PeÅ¡ek, J. Drbohlav, and I. NÄ›meÄková. "Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the production of organic acids in fermented milks". Czech J. Food Sci. 2014; 32(5):422–429.

C. Schlabitz, A. Gennari, A. L. M. Araujo, J. A. Bald, C. F. V. de Souza, and L. Hoehne. "Shelf life of a synbiotic fermented dairy beverage using ricotta cheese whey". Am. J. Food Technology. 2015; 10(6):254–264. DOI: 10.3923/ajft.2015.254.264.

K. Kailasapathy, C. Champagne, and S. Moore. Synbiotic Yoghurt-A Smart Gut Food: Science, Technology And Applications. New York: Nova Science Publishers, Inc; 2011.

N. Bernat, M. Chafera, A. Chiralt, and C. Gonzalez-Martinez. Probiotic fermented almond “milk†as an alternative to cow-milk yoghurt. International Journal of Food Studies. 2015;4:201–211. DOI: 10.7455/ijfs/4.2.2015.a8.

E. Burnside. Hydrocolloids and Gums as Encapsulating Agents. In: Gaonkar AG, Vasisht N, Khare AR, Sobel R. Microencapsulation in the Food Industry: A Practical Implementation Guide. Geneva: FONA International; 2014.

H. Liu, J. Gong, D. Chabot, S. S. Miller, S. W. Cui, F. Zhong, and Q. Wang. "Improved survival of Lactobacillus zeae LB1 in a spray dried alginate-protein matrix". Food Hydrocoll. 2018;78:100–108. DOI: 10.1016/j.foodhyd.2017.07.004.

M. Kechagia, D. Basoulis, S. Konstantopoulou, D. Dimitriadi, K. Gyftopoulou, N. Skarmoutsou, and E. M. Fakiri. Health Benefiots of Probiotics: A Review. Hindawi Publishing Corporation: ISRN Nutrition. 2013.

N. C. Teixeira, M. C. Rocha, A. C. P. Amorim, T. O. Soares, M. A. M. Monteiro, C. B. de Menezes, R. E. Schaffert, V. A. V. Queiroz, M. A. V. T. Garcia, and R. G. Junqueira. "Resistant starch content among several sorghum (Sorghum bicolor) genotypes and the effect of heat treatment on resistant starch retention in two genotypes". Food Chem. 2015; 197A:291-296. DOI: 10.1016/j.foodchem.2015.10.099.

Yasni S, Maulidya A. Development of corn milk yoghurt using mixed culture of Lactobacillus delbruekii, Streptococcus salivarius, and Lactobacillus casei. Hayati Journal of Biosciences. 2014; 21:1–7.




DOI: http://dx.doi.org/10.18517/ijaseit.9.3.8737

Refbacks

  • There are currently no refbacks.


Published by INSIGHT - Indonesian Society for Knowledge and Human Development