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.

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References


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

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