Proceedings of the Conference of the International Society for Economics and Social Sciences of Animal Health - South East Asia 2019 (ISESSAH-SEA 2019)

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Study of Total Lactic Acid Bacteria (LAB) and Antioxidant Activity in Goat Milk Yoghurt Fortification with White Rice Bran Flour

Authors
Ajeng Haskito, Masdiana Padaga
Corresponding Author
Ajeng Haskito
Available Online December 2019.
DOI
10.2991/isessah-19.2019.3How to use a DOI?
Keywords
antioxidant, goat milk, LAB, white rice bran, yoghurt
Abstract

Yogurt is one of functional fermented food products from milk created by the addition of Lactic Acid Bacteria (LAB) which has many health benefit. Goat milk yogurt has components of bioactive peptides with antioxidants potency. Antioxidant derivatives of bioactive peptides in goat milk yogurt includeproline, histidine, tyrosine, and tryptophan. Rice bran is a by-product of rice mills which have good nutritional content and are rich in bioactive components, one of which has antioxidant activity. Antioxidant compounds found in white rice bran can be grouped into 8 groups: phenolic acids, flavonoids, anthocyanins, proanthocyanins, tocopherols, tootrienols, g-oryzanol, and phytic acid. The objective of this study was to observe total LAB of goat milk yoghurtfortified by white rice bran flour. This was a true experimental study with two factor treatments and five repitition. Yoghurt wasmade by adding starter which containedLactobacillus bulgaricus, Streptococcus thermophilus, andLactobacillus acidophilus. Total LAB was analyzed using Total Plate Count (TPC) and analysis of the antioxidant activity was done by 2,2-diphenyl-1-picrylhydrazyl (DPPH) test. Results showed that fortification by white rice bran flour in goat milk yoghurt could increase total LAB and antioxidant activity

Copyright
© 2019, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the Conference of the International Society for Economics and Social Sciences of Animal Health - South East Asia 2019 (ISESSAH-SEA 2019)
Series
Advances in Health Sciences Research
Publication Date
December 2019
ISBN
10.2991/isessah-19.2019.3
ISSN
2468-5739
DOI
10.2991/isessah-19.2019.3How to use a DOI?
Copyright
© 2019, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - CONF
AU  - Ajeng Haskito
AU  - Masdiana Padaga
PY  - 2019/12
DA  - 2019/12
TI  - Study of Total Lactic Acid Bacteria (LAB) and Antioxidant Activity in Goat Milk Yoghurt Fortification with White Rice Bran Flour
BT  - Proceedings of the Conference of the International Society for Economics and Social Sciences of Animal Health - South East Asia 2019 (ISESSAH-SEA 2019)
PB  - Atlantis Press
SP  - 127
EP  - 129
SN  - 2468-5739
UR  - https://doi.org/10.2991/isessah-19.2019.3
DO  - 10.2991/isessah-19.2019.3
ID  - Haskito2019/12
ER  -