出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：Moringa (Moringa oleifera) is rich in minerals, vitamins, and other essential phytochemicals. This research aimed to evaluate the effect of addition skim milk powder to the characteristics of probiotic drinks based on moringa leaves juices. The probiotic drink was fermented by Lactobacillus casei FNCC 00090 with different levels of skim milk powder (0, 3, 5, and 7%). The results showed that supplementation skims milk powders significantly affected the color of the probiotic product. The higher level of skim milk powders, the lighter, greener, and more yellow in the color (P<0.05). The higher concentration of skim milk, the higher of pH and lactic acid content resulted. The number of probiotics among the treatment was not significantly different. The addition of 7% skims milk powder produced the highest protein content, anti-bacterial activity, phenolic content, and antioxidant activity. This product has a protein content of 2.65%, antibacterial activity: 14.50±1.80 mm (zone inhibition of E. coli) and 35.33±4.16 mm (zone inhibition of S. aureus), phenolic content of 0.2410±0.0054 mg equivalent gallic acid/mL sample, and antioxidant activity of 75.18±1.45%. The probiotics drink based on moringa leaves juices has the potential to be developed as a functional drink.
