LIST OF PAPER
PAPER OF KEYNOTE SPEAKER
NO SPEAKER TITLE PAGE
1 Margaretha Indah Epriliati, PhD (Department of Food Technology,
Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Indonesia)
Constructing a Framework to Safeguard Food Technology for Betterment
K 1
2 Dr. Dahrul Syah
(The Indonesian Association of Food Technologis;)
Indonesian Food Technologist: Expected Role in Context of National Development K
2-11
3 Ihab Tewfik, PhD
(Human and Health Science, School of Life Sciences, University of Westminster, United Kingdom; International Forum for Public Health, United Kingdom)
Modern Functional Meal: a Potential Answer to the Challenge of the Millenium
Development Goals
K 12-20
4 Roy Sparringa, PhD
(The National Agency of Drug and Food Control, BPOM, Indonesia)
Current Food Safety Issues in Indonesia: Challenge & Expectation
K 21-32
5 Prof. Son Radu, PhD
(Food Science and Technology, Universiti Putra Malaysia, Malaysia)
Microbiological Risk Assessment as a
Decision Support Tool: Reactive and Proactive Case Studies
K 33-44
6 Phillipe J. Blanc, PhD
(Institut National des Sciences Appliquees de Toulouse, France)
Trends in food biotechnology - Natural Food Colorants: Biotechnology Aspect and Application in Food Industry
K 45-54
7 Johan M. Krop, PhD
(Process and Food Technology, The Hague University of Applied Sciences, Netherlands)
Food Technology And Production In A Global Perspective
LIST OF PAPER PAPER OF ORAL PRESENTATION
NO AUTHOR TITLE PAGE
1 Umi Purwandari, Galih Suprianto, Dian Milanita, Supriyanto And Burhan
Textural Properties Of Dioscorea Tubers Flour, Its Effect On Bread Quality And Its Improvement Using Hydrocolloid
1-8
2 Kitiya Suhem, Narumol Matan, Mudtorlep Nisoa, and Nirundorn Matan
The Effects Of Low Pressure Rf Plasma On The Mineral Content And Other Quality Parameters Of A Brown Rice Snack Bar
9-13
3 Santi Dwi Astuti and Rifda Naufalin
Formulation and Characterization of Functional Biscuits Consisting of Canna Edulis, Kerr
Resistant Starch Type III, Granulated Palm Sugar, and Soy Protein Concentrate
14-21
4 Pudji Hastuti, Lukita Purnamayati, Siswanti, and Supriyanto
Roasting Effects of Indonesian Sesame Seed (Sesamum Indicum L.) on Oil Yield, Antioxidant Activity And Compounds in the Oil
22-26
5 Somayeh Ghandehari, Sayed Amir Hossein Goli, Mahdi Kadivar
Qualitative Evaluation Of Frying Oil Enriched By Conjugated Linoleic Acid (CLA)
27-31
6 Mariyati Bilang Study of Fermented Cow Milk Tofu (Fresh Cheese) by Using Lactobacillus Lactis and Soaked in Brine
32-39
7 Chusnul Hidayat, Pudji Hastuti, Yulius Bayu Prastowo
Characterization of Native Jatropa curcas L Protein Isolates
40-48 8 Maryam Jafari, Mahdi Kadivar,
Sayed Amir Hossein Goli
Optimization of chemical synthesis of Cis-9,trans-11-Octadecadienoic acid through KOH-catalyzed dehydration of castor oil by response surface method (RSM)
49-54
9 Siti Tamaroh Production of Instant Rice Arrowroot Low Glycemic Index and Protein Quality
55-60 10 Sri Luwihana Beras Oyek Made from Various Tubers and Their
Acceptability
61-65 11
Angelia Dwi Lestiyani, Thomas Indarto P S., Ignatius Srianta
Effect of Soybean And Sweet Corn Ratio on The Characteristics of Low Aflatoxin Soy Corn Yogurt
66-72
12 Tyas Utami, Palupi Melati Pangastuti , Endang S. Rahayu
Acid production and antioxidant activity in peanut milk fermented with Lactobacillus paracasei SNP2 and Lactobacillus plantarum Dad 13
73-79
13
Thitikorn Mahidsanan,Piyawan Gasaluck
Effect of Freeze drying and maltodextrin on Poly-γ-glutamic acid (γ-PGA) production ability of Bacillus subtilis starter powder
80-85
14 Balogun, I.O; Otunla, E.T; Olatidoye, O.P and Adebayo-Oyetoro, O.A
Effect of Fermentation with Rhizopus Species on Some Physico-chemical Properties of Starch Extracts from Velvet Bean (Mucuna utilis)
86-95
15 Meta Mahendratta, Abu Bakar Tawali, Februadi Bastian, and Mulyadi Tahir
Optimizing Production Process of Seasoning Powder Made From Fermented Fish Products
96-102
16 Chatarina Wariyah and Riyanto Effect of Drying Temperature on Antioxidant Activity and Acceptability of Aloe vera (Aloe vera var. Chinensis) Powder
PAPER OF ORAL PRESENTATION (Cont’d)
NO AUTHOR TITLE PAGE
17 Gatot Priyanto, Kiki Yuliati and Lucyana
Nitrogen Gas Application for Packaging of Nila Chips on Various Storage Times and
Temperatures
110-117
18
Misnawi, Ariza Budi Tunjung Sari and Shinta Setiadevi
Process of Producing Polyphenol from Unfermented Cocoa Bean Using Various Extracting Solvents
118-122
19 Junaedi Muhidong and Kartika Volumetric-Shrinkage Model of Cocoa Beans 123-128 20 Ariestya Arlene A., Anastasia
Prima K., Tisadona Mulyanto and Cynthia Suriya
Red Food Coloring Extraction From Rosella (Hibiscus sabdariffa)
129-133
21 Andri Cahyo Kumoro Preliminary Investigation on the Preparation of Wanang From Jackfruit (Artocarpus heterophyllus Lam) Juice Using Saccharomyces cereviseae
139-144
22
Tang, J.Y.H., Izenty, B.I., Nur’Izzati, A.J., Rahmah, S.M., Roslan, A. and Abu Bakar, C.A.
Survival of Vibrio Cholerae O1 in Cooked Rice,
Coffee and Tea 145-152
23 Budi Sustriawan, Rahma Purnama Sari
Study of lead contaminant on seafood at seafood
restaurants in Purwokerto 153-159
24 Laksmi Widajanti, Dina R. Pangestuti
Hygiene and sanitation of warung makan in Tembalang Sub-district, Semarang City, Central Java, Indonesia
160-163
25
Sabaianah Bachok, Chemah Tamby Chik, Maaruf Abd Ghani Â, Aliffaizi ArsatÂ, Jazziana Jamil & Suria Sulaiman
The Impac of Halal Logo Implementation on
Malaysian Restaurant Operators 164-167
26 Siti Nur Afifah Jaafar, Margaret Lumbers and Anita Eves
The Role of Food Quality in Determining Consumer Satisfaction, Post-purchase Attitudes and Behavioral Intentions in the Restaurants
168-176
27 Hasnelly Strategies of Market Based on Customer Loyalty
of Green Food Products in Indonesia 177-186 28 Baiq Rien Handayani And
Stanley E. Gilliland
Antibacterial Activity Of Coffee Berry Pulp
Fractions And Their Phenolics Content 187-194 29 Harsojo The Effect of Irradiation And Storage On Chicken
Processed Food 195-201
30
Nurhayati, B. Sri Laksmi Jenie, Sri Widowati, Harsi D
Kusumaningrum
Low glycemic index modified plantain flour as
functional foods 202-208
31 Jayus, Nuri and Andri Tilaqza
Anti-diabetic Activities of Ethanolic Extract of Merremia mammosa (Lour.) Hall. f. Tuber in Diabetic Rats by in vivo Glucose Tolerance Test
209-213
32 Tejasari and Ali Santoso Health Effects of Nutrafosin Beverage on Lipid
Profile of Patient with Dislipidemia 214-223
33
Budi Laksono, Hadisaputro Suharyo, Suwandono A ,, and Gasem MH
The Influence of Phylanthus Niruri Extract on The Progression of HIV/AIDS Infection as Indicated by Monitoring of CD4 and TNF Alpha Levels
224-233
34
Rio Jati Kusuma, Sri Lestari, Finotia Astari, Fadhila Pratamasari, and Susetyowati
Planting a hope from lactic acid bacteria: reducing the risk of cardiovascular disease in acute renal failure with black soygurt
PAPER OF ORAL PRESENTATION (Cont’d)
NO AUTHOR TITLE PAGE
35 Babji, A.S., Yusop, S. M., Ghassem, M. and Azhana, H.
Edible Bird Nest, The 21st Century’s New Health
Supplement 241-246
36 Siti Baitul Mukarromah
Effect of PMT and Iron Supplementation on The Level of Serum Hb of Women Athletes with Low Hb Problem in Central Java
247-251
37
Anton Rahmadi, Elisabeth Hansen, Lezanne Ooi, Gerald Münch
A Versatile Microglia-Neuron and Macrophage-Neuron Co-Culture System for the Identification and Screening of Anti-Inflammatory and
Neuroprotective Drugs from Natural Plant Extracts.
252-256
38 Caesariana Ariyani Priatko1 and Amelia Juwana
Functional Properties of Leaf Mustard (Brasssica
LIST OF PAPER PAPER OF POSTER PRESENTATION
NO AUTHOR TITLE PAGE
1. Nurul Amira Buslima, Asmah Rahmat, Fauziah Othman and Hadijah Hassan
Effect Of Different Drying Methods On Total Phenolic, Total Flavonoid, And Antioxidant Activities Of Strobilanthes crispus Plant
265-271
2. Wanlabha Kuekkong and Suwattana Pruksasri
In Vitro Study Of Lactobacillus acidophilus Tistr1338 Growth On Fructooligosaccharides Extracted From Bananas
272-276
3. Fungki Sri Rejeki, Endang Retno Wedowati and Diana Puspitasari
Optimization Molded Siwalan Sugar Process 277-286
4. Mongkon Thanyacharoen, Witsanu Srila, Budsaraporn Ngampanya, Adisak Jaturapiree and Phimchanok Jaturapiree
Productions Of Prebiotic
Galacto-oligosaccharides (Gos) By Beta-Galactosidase from
Lactobacillus delbrueckii Subsp. Bulgaricus Tistr 892
287-290
5. Eveline, W. Donald R. Pokatong, dan Meliani Oktavia Suryadi
Application Of Ganyong (Canna Edulis Ker.) Starch And Glycerol As Edible Coating For Strawberry (Fragaria Ananasa)
291-299
6. Endang Noerhartati, Tri Rahayuningsih and Endang Retno Wedowati
Purple Sweet Potato Anthocyanins Substance (Ipomoea Batatas L.)
As Natural Food Dyes: Extraction And Characterization
300-307
7. Murniyati and Bambang Priono The Effect Of Salt And Sugar Consentration On Lactic Acid Bacteria Of Fermented Sea Urchin (Echinotrix Calamaris) Gonad
308-311
8. Erryna Tripuspitasari, Dina R. Pangestuti and Apoina Kartini
The Effect Of Food Safety Comic To The Student’s Preference Of Snack Food
312-316
9. Jalil Genisa The Effect Of Sugar And Pectin Addition On The Product Of Palm Fruit Jam (Borassus flabellifer Linn)
317-324
10. Diah Kartikawati, Dyah Ilminingtyas WH, Retno Murwani and Ninik Rustanti
Effect Of Organic Iron And Pumpkin Provitamin A Fortification In Wet Noodle On Iron Status In Deficient-Mouse Infected With Escherichia Coli
325-333
11. Murdinah and Isnani Syafarini Formulation And Characteristic Quality Of Ice Cream With Phycocolloid As Stabilizing Agents
334-342 12. Meliany, Ignatius Srianta,
Chatarina Yayuk Trisnawati and Susana Ristiarini
Effect Of Carrageenan And Agar Proportion On Physicochemical And Sensory Properties Of Cogon Grass (Imperata cylindrica) Jelly Drink
343-348
13. Renny Evelyn Hartono, Netty Kusumawati, Ignatius Srianta, Indah Kuswardani
Antibacterial Activity Of Probolinggo Biru Grapefruit Extract Against Escherichia coli, Staphylococcus aureus And Bacillus subtilis
349-355
14. Stephanie Rosarie Dina Puspitadewi, Ignatius Srianta, and Netty Kusumawati
Monascus Pigment Production By Monascus sp. KJR 2 Growth On Petruk Durian Seeds Through Solid-State Fermentation
356-361
15. Chomdao Sikkhamondhol and Wanida Tewaruth
Using Germinated Brown Rice Flour, Hom-Dang Rice Flour And Hom-Nil Rice Flour In Gluten Free Mini Cupcake
73
Proceeding of IFC 2011 Surabaya, October 28th– 29th 2011
ACID PRODUCTION AND ANTIOXIDANT ACTIVITY IN PEANUT MILK FERMENTED WITH Lactobacillus paracasei SNP2 AND
Lactobacillus plantarum DAD 13
Tyas Utami1, Palupi Melati Pangastuti1 and Endang S Rahayu1
1
Department of Food and Agricultural Product Technology,
Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, Indonesia. Phone/Fax number: +62274549650, Email address: tys_utami@yahoo.com.sg,
2
Alumni of Food Science and Technology Study Program,
Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, Indonesia.
ABSTRACT
The aims of the present study were to investigate the ability of Lactobacillus paracasei SNP2 and Lactobacillus plantarum Dad 13 to ferment peanut milk and to produce acid, and the effect of peanut milk fermentation on the antioxidant activity. Plain peanut milk and peanut milk with addition of 2% sucrose were inoculated with 1% v/v of a 18 h-culture of L. paracasei SNP2 or L. plantarum Dad 13. Fermentation was carried out at 37 C for 18 h. During peanut milk fermentation, the growth of lactic acid bacteria, production of acid, and the pH were monitored. Antioxidant activity of peanut milk in the initial and end of fermentation was measured by DPPH radical scavenging method. Plain peanut milk was found to support the growth of L. paracasei SNP-2 and L. plantarum Dad 13, however, lactic acid content on the fermented peanut milk was only 0.15%. Addition of 2% sucrose into peanut milk significantly doubled the production of acid. During fermentation of plain and added sucrose peanut milk, the population of lactic acid bacteria increased 2 log cycles. Concentration of acid in the peanut milk fermented with L. paracasei SNP2 and L. plantarum Dad 13 were 0.27 % and 0.25 % respectively. Fermentation of peanut milk increased significantly the antioxidant activity. Radical scavenging activity (RSA) of peanut fermented with L. paracasei SNP-2 or L. plantarum Dad 13 was five times higher than that of unfermented one.
Keywords: Lactic acid bacteria, fermentation, fermented peanut milk, antioxidant activity
INTRODUCTION
Peanut (Arachis hypogaea L) is a good source of supplementary protein for the human diet. Peanuts also have a high lipid content that is rich in monounsaturated fatty acids. In addition to their nutrient composition, peanuts contain certain bioactive compounds that may also play a role in the reduction of the risk for the development of chronic diseases. Peanuts were found to be a good source of antioxidant polyphenolics, such as p-coumaric acid, that may contributing factors to potential health benefits of their consumption (Talcott et al., 2005). Various studies have reported the diversity of
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Proceeding of IFC 2011 Surabaya, October 28th– 29th 2011
phytochemical composition of peanuts compared to oil- and dry-roasting. Boiled peanuts had the highest total flavonoid and polyphenol content (Chukwumah et al., cholesterol and lactose, peanut milk is also a suitable food for lactose-intolerant consumers, vegetarians and milk-allergy patients. However, there is still some unwanted beany flavor in peanut milk. Development of peanut milk products through fermentation by lactic acid bacteria have been done by many researchers. Fermentation of peanut milk revealed that hexanal, which is one of the compounds responsible for the unwanted beany flavor in peanut milk, completely disapperead as a result of fermentation (Lee and Beuchat, 1991). Isanga and Zhang (2009) studied the fermentation of peanut milk yoghurt and found that compared to cow milk yoghurt, peanut milk yoghurt had higher protein content, fat, water holding capacity and lower susceptibility to syneresis, and also contained a higher proportion of unsaturated than saturated fatty acids.
Some studies indicated that peanut milk and peanut flour are suitable for the growth of lactic acid bacteria (Beuchat and Nail, 1978, Bucker et al, 1979, Lee and Beuchat, 1991, Wang et al, 2007a). The growth of lactic acid bacteria in peanut milk depends on a number of factors such as strain of lactic acid bacteria, availability of nutrition, and fermentation temperature and time. Our previous work showed that some indigenous lactic acid bacteria such as L. paracasei SNP2 and L. plantarum Dad 13 resistant to bile salt and low pH, and could be used as a candidate for probiotic agent (Purwandhani and Rahayu, 2004, Utami, et al., 2009, Sumaryati et al., 2009).
Several traditional fermented soybean food have been proven to posses many advantageous properties, such as free radical scavenging ability. Zhu et al (2008), indicated improvement of antioxidant activity of Chinese traditional fermented okara by Bacillus subtilis B2. Wei et al (2007) also showed that one strain of Lactobacillus paracasei, two strain of Lactobacillus acidophilus, and one one strain of Bifidobacterium longum were able to increase aglycone contents in fermented soymilk. Therefore the objectives of this work were to investigate the availabity of L. paracasei SNP2 and L. plantarum Dad 13 to grow in peanut milk and to produce acid, and study the effect of fermentation on the antioxidant activity of fermented peanut milk.
MATERIALS AND METHODS
Materials
The peanut seeds were purchased from a farmer in Bantul, Yogyakarta, Indonesia. The culture of Lactobacillus paracasei SNP2 and Lactobacillus plantarum Dad 13 are the collection of Food and Nutrition Culture Collection, Center for Food and Nutrition Studies, Gadjah Mada University, Yogyakarta, Indonesia. The stock cultures were stored in a mixture of 10% glycerol and 10% skimmed milk (1:1) at -20 C, and the working cultures were maintained by sub-culturing into sterilized MRS media and stored at 4 C.
Preparation of Peanut Milk
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Proceeding of IFC 2011 Surabaya, October 28th– 29th 2011
Fermentation of Peanut Milk
Peanut milk in a 250 ml erlenmeyer flask, was pasteurized at 85 C for 2 min and then supplemented with 2% sucrose. Peanut milk without supplemented sucrose was Fermentation was performed by inoculation of 1% (v/v) starter culture of L. paracasei SNP2 and L. plantarum Dad 13 separately, and followed by incubation at 37 C for 18 h. During fermentation, the pH, titratable acidity and viable count of lactic acid bacteria were determined. The radical scavenging capacity was measured in the initial and end of fermentation.
Chemical Analyses
The pH was determined using ToA/Jenway pH meter. The titratable acidity was measured by titrating fermented peanut milk with 0.1 N NaOH using 1% phenolphthalein as an indicator. Titratable acidity was calculated and expressed as percent lactic acid.
The scavenging activity of fermented peanut milk on 2,2-diphenyl-1-picrylhydrazyl (DPPH) was measured according to Wang et al (2007)b with minor modification. One milliliter of extract sample was added with 1.0 ml of 0.5 mM DPPH and 3.0 ml of 70% ethanol. The control contained all the reaction reagents except extract sample. The reaction mixture was shaken well and incubated for 1 h in the darkness room temperature, and the absorbance of the resulting solution was measured at 517 nm with UV-Visible double beam UV-1602 Shimadzu spectrophotometer. Ascorbic acid was used as a reference material. The radical scavenging capacity of the samples was measured as a decrease in the absorbance of DPPH radical and was calculated using the following formula : Scavenging capacity (%) = (1-Asamples/Acontrol) x 100.
Microbiological analyses
Population of L. paracasei SNP2 and L. plantarum Dad 13 were determined by serially diluting fermented peanut milk in 0.85% NaCl solution and plating on MRS agar with 1% CaCO3. After 48 h of incubation at 37 C, the colonies with the clear zone that appeared on the plates were counted and calculated as CFU/ml.
RESULTS AND DISCUSSION
The Growth of Lactic Acid Bacteria and Production of Acid during Fermentation of Peanut Milk
Lactobacillus paracasei SNP2 atau L. plantarum Dad 13 have similar growth pattern in peanut milk (Figure 1). After inoculation, the initial populations of lactic acid bacteria in the peanut milk were in the range of 6.21 – 6.78 x 106 CFU/ml and then increased to about two log cycles at the end of 18 h fermentation. Similar observations from experiment with different species of lactobacillus were reported by Lee and Beuchat (1991) using 2% glucose-supplemented peanut milk. Beuchat and Nail (1978) reported that the viable counts reached maximum level at 7.3 x 108 CFU/ml for L. bulgaricus B-1909 after 17 h of lactose-supplemented peanut milk fermentation. There were no significant different in the growth of lactic acid bacteria with or without supplementation of sucrose. It means that L. paracasei SNP2 fermentable carbohydrate, and glucose glucose was present quite low level (0.05%). There were also some starch and pentosan in the peanut milk which each were present at approximately 0.2%, however they are not known to be fermented by these lactic acid bacteria.
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Proceeding of IFC 2011 Surabaya, October 28th– 29th 2011
fermentation of peanut milk with L. paracasei SNP2 and L. plantarum Dad 13 (Figure 2A and 2B). During fermentation, the pH of sucrose-supplemented peanut milk decreased more rapidly compared to the one without supplementation of sucrose. The initial pH of peanut milk approximately 6.84, and after inoculation with starter culture, the pH decreased to 5.30 – 5.60. The pH of fermented peanut milk decreased significantly in the 6 h fermentation and continued to decrease for the sucrose-supplemented peanut milk, meanwhile no further decreased in pH were detected for the peanut milk without supplementation of sucrose. At the end of fermentation time (18 h) pHs of peanut
milk fermented by L. paracasei SNP2 were 3.71 and 3.13 f for the one with and without supplementation of sucrose respectively. The similar pH values were observed for peanut milk inoculated with L. plantarum Dad 13. In correlation to the decrease in pH, supplementation of 2% sucrose significantly increased the production of acid during fermentation of peanut milk. Thus although the fermentable sugars present in the peanut milk can support the growth of L. paracasei SNP2 and L. plantarum Dad 13, they can not support the metabolisme activity indicated by the poor production of acid during fermentation plain peanut milk.
Figure 1. The growth of L. paracasei SNP2 and L. plantarum Dad 13 during fermentation of peanut milk at 37 C
5 5.5 6 6.5 7 7.5 8 8.5 9
0 6 12 18
Log
CFU/m
l
Fermentation time (h)
SNP2, no added sucrose
SNP2, + 2% sucrose
Dad 13, no added sucrose
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Proceeding of IFC 2011 Surabaya, October 28th– 29th 2011
2
Figure 2. Change in pH and titratable acidity of fermented peanut
milk with L. paracaseiSNP2 and L. plantarumDad 13 at 37 C
Antioxidant activity of fermented peanut milk
Antioxidant properties, especially radical scavenging activities are important due to the deleterious role of free radicals in foods and in biological system. In this study, antioxidant activity of fermented peanut milk was determined using a DPPH method. DPPH has been widely used to evaluate the free radical scavenging effectiveness of various flavonoids and polyphenol in food systems (Wang et al., 2007, Zhu et al., 2008). Vitamin C was used as positif control since it can act as free radical scavenger and it is comsumed a lot by many people naturally or as food the radical scavenging activity. Since the fermentation of peanut milk was for the production of fermented peanut milk drink, therefore in the preparation of peanut milk we used peanut and water ratio of 1:20 instead of 1:5 as for peanut milk yoghurt product. After inoculation with lactic acid
bacteria, the radical scavenging activity of peanut milks were in the range of 13,53 to correlation with the metabolic activity of the lactic acid bacteria.
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Proceeding of IFC 2011 Surabaya, October 28th– 29th 2011
(Talcott et al., 2005). Result conducted by Zhu et al (2008) suggested that the antioxidant activity of okara could be substantially improved after 24 h of fermentation using B. subtilis B2. Some antioxidant peptides may play an important role in improving the antioxidant activity of water extracted okara. It could be that the enzyme produced by lactic acid bacteria can hydrolyse the native esterified or bound forms of polyphenolic compounds in
the peanut milk to the free forms resulted in the higher antioxidant activity. These results suggested that fermented peanut milk might be beneficial as a potent antiradical and antioxidant and employ as healthy fermented peanut milk drink. Further study should be carried out to elucidate the reaction responsible to the increase in antioxidant activity of fermented peanut milk
Table 1.Antioxidant activity of fermented peanut milk with L. paracasei SNP2 and L. plantarum Dad 13
Lactic acid bacteria
% RSA
Fermentation time (h)
0 18
L. paracasei SNP2, no added sucrose 13.53 35.56 L. paracasei SNP2 + 2% sucrose 14.07 40.76 L. plantarum Dad 13, no added sucrose 15.64 37.07
L.plantarum Dad 13 + 2% sucrose 13.93 39.95
CONCLUSION
The results obtained in this study indicate that L. paracasei SNP2 and L. plantarum Dad 13 showed good growth in peanut milk with or without addition of sucrose. The addition of 2 % sucroser greatly enhanced the production of acid of these lactic acid bacteria in peanut milk. Fermentation of peanut milk by L. paracasei SNP2 and L. plantarum Dad 13 increased significantly the antioxidant activity. Fermented peanut milk with L. paracasei SNP2 and L. plantarum Dad 13 could be used as an excellent healthy drink.
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potential for probiotic agent. Agritech 23: 67-74.
Sumaryati, B.T., Utami, T. and Suparmo. 2009. The effects of infection of Escherichia coli and addition of Lactobacillus plantarum Dad 13 to Wistar rats fecal microbiota. Agritech 29: 165-170.
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