The effectiveness of lactic acid bacteria level on syneresis and acidity of fermented milk added carrot (Daucus carrota L) porridge

Abstract

This experiment aimed to evaluate syneresis and acidity of fermented milk which is combined with varying levels of carrot porridge and lactic acid bacteria (LAB). There were 2 types of LAB used Lactobacillus acidophilus and Lactobacillus casei. The experiment carried out using a completely randomized design (CRD) of factorial patterns which is consisting of two factors. Factors were A: 2.5% and 5% level of starter LAB and B: three levels of carrot porridge (5, 10 and 15%). Variables measured were acidity (pH) and degree of syneresis. Data were analysed using analysis of variance (ANOVA) and the differences between treatment means were examined by Duncan Range Test (DMRT). The results showed that the pH very significantly (P <0.01) affected by LAB and carrot porridge level but syneresis significantly (P <0.05) effected only by level of carrot porridge. In conclusion that the best pH and syneresis resulting in 2.5 and 5% of starter at 5% carrot porridge level.

The potential of rosella (hibiscus sabdariffa L) petals juice inoptimizing the profile of fermented goat’s milk

“…Milk quality was evaluated before the experiment was conducted. The lactic acid bacteria used as a starter was L. plantarum which was obtained from the previous research [5]. Additionally, goat milk was pasteurized at 85 °C for 15 seconds [6], cooled to 40 °C, inoculated with 5% L. plantarum broth and incubated at 37 °C for 18 h. This stage culture was further used to ferment goat milk.…”

“…These results are in accordance with the opinion stated by [3] that rosella petals juice are rich in pectin and citric acid content, so they are widely used for making jams and jellies. Besides that, other factors that can cause syneresis are pH, binding capacity of fermented milk and additional materials used [5]. It can be concluded for the level of syneresis that the higher the level of rosella flower juice addition, the lower the level of syneresis produced.…”