Nutritional and therapeutic aspects of fermented buffalo milk produced by Lactiplantibacillus pentosus HBUAS53657

Abstract Lactiplantibacillus pentosus strain HBUAS53657 was used as a starter in the production of fermented buffalo milk, with citrus added as a prebiotic to improve taste and antioxidant levels. Fermented milk products containing 6% starter L. pentosus HBUAS53657 and 20% orange juice produced the...

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Bibliographic Details
Published inIOP conference series. Earth and environmental science Vol. 1228; no. 1; pp. 12044 - 12050
Main Authors Susmiati, S, Khairina, I, Melia, S, Alzahra, H
Format Journal Article
LanguageEnglish
Published Bristol IOP Publishing 01.08.2023
Subjects
Buffalo
Buffalo milk
Carbohydrates
Fermentation
Fermented food
Fermented milk products
Fruit juices
Fruits
Juices
Micronutrients
Milk
Milk products
Nutrient deficiency
Phosphorus
Protein composition
Proteins
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Summary:Abstract Lactiplantibacillus pentosus strain HBUAS53657 was used as a starter in the production of fermented buffalo milk, with citrus added as a prebiotic to improve taste and antioxidant levels. Fermented milk products containing 6% starter L. pentosus HBUAS53657 and 20% orange juice produced the best results in physicochemical, microbiological, and organoleptic tests. This fermented milk product will also be used for intervention testing research to overcome children’s nutritional problems. This is a descriptive study. This study aimed to analyse the composition of macro (protein, fat, carbohydrate, fibre and total energy) and micronutrients (Ca, Na, K, Zn and phosphorus) content of fermented milk Lactiplantacillus pentosus strain HBUAS53657 with 20% orange juice. The data on the characteristics of macro and micronutrients were analysed quantitatively with descriptive analysis, presenting the data from the study using tables and graphs. The result shows the fermented milk served contains macro and micronutrients. Plain fermented milk has a high protein and calorie content compared to fermented milk with the addition of orange juice, while the mineral content is almost the same. Plain fermented milk is more recommended to overcome nutritional deficiencies.The findings of this study can be used to promote increased consumption or fermentation of milk
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1228/1/012044