The Effect of Lactobacillus Fermentum Starter Concentration from Naniura Dekke Bacterial Isolates and Streptococcus Thermophilus on Chemical and Microbiological Characteristics in Yogurt
Introduction
Yogurt is a popular dairy product that has been consumed for centuries, and its production involves the fermentation of milk with the addition of lactic acid bacteria (LAB). The use of probiotic bacteria, such as Lactobacillus fermentum, has gained significant attention in recent years due to its potential health benefits. In this study, we aimed to investigate the effect of various yogurt starter concentrations from Lactobacillus fermentum isolated from Dekke Naniura, a traditional food from the Toba Batak tribe, and Streptococcus thermophilus on the chemical and microbiological characteristics of yogurt.
Background
Dekke Naniura is a traditional food from the Toba Batak tribe that contains probiotic bacteria, Lactobacillus fermentum. The use of probiotic bacteria in food products has been shown to have several health benefits, including improving gut health and boosting the immune system. Yogurt is a popular dairy product that is produced through the process of fermented milk with the addition of LAB, such as Streptococcus sp. and Lactobacillus sp. The use of probiotic bacteria in yogurt has been shown to improve its nutritional value and provide several health benefits.
Methodology
In this study, yogurt was made using a lactobacillus fermentum isolate from Dekke Naniura mixed with Streptococcus thermophilus. There were three variations of the starter concentration used, namely A1 (2%), A2 (4%), and A3 (6%). After the fermentation process, yogurt was tested for microbiological characteristics (total LAB), chemical characteristics (total lactic acid, pH, total sugar, fat, protein, ash content, and moisture content), as well as organoleptic characteristics (aroma, taste, appearance).
Results
The results showed that the starter concentration affected the chemical, microbiological, and organoleptic characteristics of yogurt. At concentrations A1, A2, and A3, the total LAB of each recorded at 1.32 × 10^11 CFU/ml, 3.69 × 10^11 CFU/ml, and 3.29 × 10^11 CFU/ml. The pH that was measured respectively was 4.70, 4.50, and 4.53; While total lactic acid is measured at 1.05%, 1.11%, and 1.06%. Fat content, total sugar, protein, ash content, and water content show varying results according to the concentration used. In particular, the level of preference (hedonic level) for the aroma and taste is "sufficiently liked", while the texture is "liked", and has a sour taste, a distinctive aroma of yogurt, and a thick appearance.
Discussion
From this analysis, it can be concluded that the increase in the starter concentration of Lactobacillus fermentum and Streptococcus thermophilus contributes to increasing the total LAB, total lactic acid, protein, ash content, and organoleptic characteristics of yogurt. Conversely, this increase in concentration also results in a decrease in pH value, fat content, and water content in yogurt. The best starter concentration found in this study was 4%.
Conclusion
This study provides valuable insight for the development of local probiotic bacterial yogurt products. By utilizing Lactobacillus fermentum from Dekke Naniura, not only increases the nutritional value of yogurt, but also encourages the preservation of the Toba Batak Culinary tradition. Therefore, the selection of exact starter concentrations is very important to achieve the desired yogurt quality, both in terms of microbiological and organoleptic.
Recommendations
Based on the findings of this study, the following recommendations can be made:
The use of Lactobacillus fermentum from Dekke Naniura as a starter culture in yogurt production can improve its nutritional value and provide several health benefits.
The selection of exact starter concentrations is very important to achieve the desired yogurt quality, both in terms of microbiological and organoleptic.
Further studies can be conducted to investigate the effect of different starter concentrations on the chemical and microbiological characteristics of yogurt.
The use of probiotic bacteria in yogurt can be a valuable tool for the development of local probiotic bacterial yogurt products.
Limitations
This study has several limitations, including:
The use of a limited number of starter concentrations.
The lack of control group in the study.
The study was conducted in a laboratory setting, and the results may not be applicable to industrial-scale yogurt production.
Future Directions
Future studies can be conducted to investigate the effect of different starter concentrations on the chemical and microbiological characteristics of yogurt. Additionally, the use of probiotic bacteria in yogurt can be a valuable tool for the development of local probiotic bacterial yogurt products.Frequently Asked Questions (FAQs) about the Effect of Lactobacillus Fermentum Starter Concentration on Yogurt
Q: What is Dekke Naniura and how is it related to Lactobacillus fermentum?
A: Dekke Naniura is a traditional food from the Toba Batak tribe that contains probiotic bacteria, Lactobacillus fermentum. The use of Lactobacillus fermentum from Dekke Naniura as a starter culture in yogurt production can improve its nutritional value and provide several health benefits.
Q: What are the benefits of using probiotic bacteria in yogurt?
A: The use of probiotic bacteria in yogurt has been shown to improve its nutritional value and provide several health benefits, including improving gut health and boosting the immune system.
Q: What are the chemical and microbiological characteristics of yogurt that were tested in this study?
A: The chemical and microbiological characteristics of yogurt that were tested in this study include total LAB, total lactic acid, pH, total sugar, fat, protein, ash content, and moisture content.
Q: What were the results of the study in terms of the effect of starter concentration on yogurt quality?
A: The results of the study showed that the increase in the starter concentration of Lactobacillus fermentum and Streptococcus thermophilus contributes to increasing the total LAB, total lactic acid, protein, ash content, and organoleptic characteristics of yogurt. Conversely, this increase in concentration also results in a decrease in pH value, fat content, and water content in yogurt.
Q: What is the best starter concentration found in this study?
A: The best starter concentration found in this study was 4%.
Q: What are the implications of this study for the development of local probiotic bacterial yogurt products?
A: This study provides valuable insight for the development of local probiotic bacterial yogurt products. By utilizing Lactobacillus fermentum from Dekke Naniura, not only increases the nutritional value of yogurt, but also encourages the preservation of the Toba Batak Culinary tradition.
Q: What are the limitations of this study?
A: This study has several limitations, including the use of a limited number of starter concentrations, the lack of control group in the study, and the study was conducted in a laboratory setting, and the results may not be applicable to industrial-scale yogurt production.
Q: What are the future directions for this research?
A: Future studies can be conducted to investigate the effect of different starter concentrations on the chemical and microbiological characteristics of yogurt. Additionally, the use of probiotic bacteria in yogurt can be a valuable tool for the development of local probiotic bacterial yogurt products.
Q: How can the results of this study be applied in practice?
A: The results of this study can be applied in practice by using Lactobacillus fermentum from Dekke Naniura as a starter culture in yogurt production. This can improve the nutritional value and quality of yogurt, and also encourage the preservation of the Toba Batak Culinary tradition.
Q: What are the potential applications of this research in the food industry?
A: The potential applications of this research in the food industry include the development of local probiotic bacterial yogurt products, the improvement of yogurt quality and nutritional value, and the preservation of traditional food cultures.
Q: What are the potential health benefits of consuming yogurt made with Lactobacillus fermentum from Dekke Naniura?
A: The potential health benefits of consuming yogurt made with Lactobacillus fermentum from Dekke Naniura include improving gut health, boosting the immune system, and reducing the risk of certain diseases.