Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

https://doi.org/10.22146/ifnp.31010

Fathyah Hanum Pamungkaningtyas(1*), Mariyatun Mariyatun(2), Rafli Zulfa Kamil(3), Ryan Haryo Setyawan(4), Pratama Nur Hasan(5), Devin Varian Wiryohanjoyo(6), Sri Nurfiani(7), Eni Zulaichah(8), Indyah S. Utami(9), Tyas Utami(10), Endang S. Rahayu(11)

(1) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Indonesia.
(2) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Indonesia.
(3) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Indonesia.
(4) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Indonesia.
(5) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Indonesia.
(6) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Indonesia.
(7) PT. Yummy Food Utama, Jl. Raya Bogor No.40, Jakarta, Indonesia.
(8) PT. Yummy Food Utama, Jl. Raya Bogor No.40, Jakarta, Indonesia
(9) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Indonesia.
(10) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Indonesia.
(11) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Indonesia.
(*) Corresponding Author

Abstract


Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities.  The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus.

 


Keywords


Indigenous probiotic; Lactobacillus plantarum; Streptococcus thermophilus; sensory evaluation; market test.

Full Text:

PDF


References

Antara, N. S., Dibia, I. N., and Aryanta, W. R. 2009. Characteristics of lactic acid bacteria isolated from Bima mare milk (In Indonesian). Agritech 29:1-9.

Djafaar, T. F., Cahyanto, M. N., Santoso, U., and Rahayu, E. S. (2013a). Growth of indigenous lactic acid bacteria Lactobacillus plantarum-pentosus T14 T35 in kerandang (Canavalia virosa) milk and changes of raffinose. Malaysian Journal of Microbiology 9:213-218.

Djafaar, T. F., Santoso, U., Cahyanto, M. N., Takuya, S., Rahayu, E. S., and Kosuke, N. 2013b. Effect of indigenous lactic acid bacteria fermentation on enrichment of isoflavone and antioxidant properties of kerandang (Canavalia virosa) extract. International Food Research journal 20:2945-2950.

FAO/WHO Joint Expert Consultation on Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Lactic Acid Bacteria, October 2011.

FAO/WHO Joint Working Group on Drafting Guideline for the Evaluation of Probiotics in Food, April-May 2002.

IFT Expert Report, -.  Functional Foods: Opportunities and Challenges. (Online) http://www.ift.org/knowledge-center/read-ift-publications/science-reports.

              Accessed on November 20, 2017

Lawalata, H. J., Sembiring, L., and Rahayu E. S. 2011. Molecular identification of lactic acid bacteria producing antimicrobial agents from Bakasang, an Indonesian traditional fermented fish products. Indonesian Journal of Biotechnology 16:93-99.

Meilgaard, M., Civille G. V., and Carr B. T. 1999. Sensory Evaluation Techniques Third Edition. CRC Press : New York

Rahayu, E. S. 2003. Lactic acid bacteria in fermented foods of Indonesian origin. Agritech 23:75-84.

Rahayu, E.S., Yogeswara, A., Mariyatun, dkk. 2015. Molecular Characteristics of Indigenous Probiotic Strains from Indonesia. International Jounal of Probiotic and Prebiotic 10 (4): 109-116. 

Rahayu, E.S., Cahyanto M. N., Mariyatun, Sarwoko M. A., Haryono P., Windiarti L., Sutriyanto J., Kandarina I., Nurfiani S., Zulaichah E., Utami T. 2016. Effects of Consumption of Fermented Milk Containing Indigenous Probiotics Lactobacillus plantarum DAD-13 on the Fecal Microbiota of Healthy Indonesian Volunteers. International Journal of Probiotics and Prebiotics. 11(2): 91-98.

Singh-Ackbarali D., Maharaj R. 2014. Sensory Evaluation as a Tool in Determining Acceptability of Innovative Products Developed by Undergraduate Students in Food Science and Technology at The University of Trinidad and Tobago. Journal of Curriculum and Teaching. Vol. 3, No. 1; 2014

Suhartatik, N., Cahyanto, M. N., Raharjo, S., Miyashita, M., and Rahayu, E. S. 2014. Isolation and identification of lactic acid bacteria producing 3-glucosidase from Indonesian fermented foods. International Food Research Journal 21:937-942.

Sumaryati, B. T., Utami, T., and Suparmo. 2009. The effect of infection of Escherichia coli and addition of Lactobacillus plantarum DAD-13 on infected Wistar mice with Escherichia coli (In Indonesian). Agritech 29:165-170.

Wikandari, P. R., Suparmo, Marsono, Y., and Rahayu, E. S. 2012. Potency of lactic acid bacteria isolated from bekasam as angiotensin converting enzyme inhibitor producer on bekasam like product fermentation (In Indonesian). Agritech 32:258-264.



DOI: https://doi.org/10.22146/ifnp.31010

Article Metrics

Abstract views : 835 | views : 821

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food Nutrition Progress (print ISSN 0854-6177; online ISSN 2597-9388) is published by the Indonesian Association of Food Technologists in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada. View website statistics.

 

Indonesian Food and Nutrition Progress Journal is Indexed by:

Google ScholarDimensions logo Garuda logo

Creative Commons License
Indonesian Food and Nutrition Progress is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License

real
time web analytics View My Stats