Open AccessSYNBIOTIC FUNCTIONAL DRINK FROM COW MILK FERMENTED WITH KEFIR AND SUPPLEMENTED WITH INULIN
Author(s) -
F. Sebayang,
M. Z. E. Sinaga,
A. Kahiri,
J. B. Tarigan,
E. K. Sitepu
Publication year - 2022
Publication title -
rasayan journal of chemistry/rasayan journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.281
H-Index - 22
eISSN - 0976-0083
pISSN - 0974-1496
DOI - 10.31788/rjc.2022.1516683
Subject(s) - kefir , inulin , food science , probiotic , fermentation , prebiotic , aroma , functional food , chemistry , lactic acid , biology , bacteria , genetics
Increasing awareness on health has increased demand for healthy food confirmed by raising market sales of functional food. This study aims to develop a new synergetic drink from cow milk fermented by kefir grains and supplemented by inulin. Firstly, the inulin was isolated from dahlia flower tuber while fresh cow milk was incubated with kefir grains to produce kefir probiotic drink. Next, inulin with different concentrations was added to the probiotic drink and was fermented for 48 hours at room temperature generating a symbiotic functional drink. Analysis of antimicrobial properties revealed that synbiotic drinks have antimicrobial activity and the colony unit bacteria was met the standard to be claimed as a probiotic supplement. The microbiology and physicochemical properties of kefir synbiotic drink were analyzed and the result showed better properties than the control. There was no significant difference in taste between control and kefir enriched inulin drink assessed by the panelist. Only kefir synbiotic drink supplemented by inulin of 3 and 5% determined has a significant difference in aroma. Based on that kefir enriched inulin drink has the potency to be used as a functional drink that has a synergistic combination of prebiotics and probiotics.