By: Ellyzsabeth Lambertus, Ira Nugerahani, Indah Kuswardani and Ignatius Srianta
ABSTRACT
Soygurt is a type of probiotic beverage made from soy milk fermented by lactic acid bacteria (LAB). Purple sweet potato contains various bioactive compounds which potent to improve the functionalities especially health benefits of soygurt. Purple sweet potato is also a source of carbohydrates which can contribute to the lactic acid bacteria growth. The purpose of this research was to investigate the effect of purple sweet potato paste concentration on lactic acid bacteria growth in soygurt. This experiment used a starter contained Streptococcus thermophiles, Lactobacillus bulgaricus, and Lactobacillus acidophilus. The purple sweet potato paste was added at six concentration levels i.e. 0%, 3%, 6%, 9%, 12%, and 15%. The total plate count of LAB cells of soygurt is 7,9900-9,7459 log cfu/g and the pH value is between 4,735-4,298. Statistical analysis with Anova at α of 5% showed that the concentration of purple sweet potato paste affects significantly the total plate count LAB and pH of soygurt. The higher concentration of purple sweet potato paste, the total plate count of LAB increase, and the pH decrease. Various compounds in purple sweet potato such as carbohydrates (starch, sugars i.e. sucrose, maltose, and glucose), protein, minerals, and vitamins might be contributing to the LAB growth. In conclusion, the purple sweet potato has a positive impact on LAB growth.
Key words: soygurt, purple sweet potato, lactic acid bacteria
*This poster was presented in The 6th International Conference of Indonesian Society for Lactic Acid Bacteria and Gut Microbiota (6th ISLAB) on 13th August 2021
More information about the poster -> Click here
More information about the event -> Click here