Nunung Yulia¹, Rani Rubiyanti¹ and Anna Yuliana²*

¹Department of Pharmacy, Poltekkes Kemenkes Tasikmalaya, Indonesia
²Department of Pharmacy, Bakti Tunas Husada University, Indonesia

*Corresponding Author: Anna Yuliana, Department of Pharmacy, Bakti Tunas Husada University, Indonesia.

Received: November 27, 2023; Published: December 13, 2023

Abstract

Probiotic yoghurt is a functional food product that boosts the immune system from a combination of fermented yoghurt and milk with probiotic bacterial cultures. The bacteria used to manufacture probiotics are Lactobacillus bulgaricus and Streptococcus thermophilus. Orange sweet potato is rich in beta-carotene and can be used as an alternative ingredient for making probiotic drinks. Instant powder drink is an easy food product to serve; just add hot or cold water and stir until it dissolves in water. This research aims to make an instant probiotic drink from orange sweet potato pollen (Ipomoea batatas L) with the bacterial culture L. bulgaricus and S. thermophilus. The method used is laboratory experimental. The first stage is making an orange sweet potato probiotic yoghurt drink. The second stage is making an instant probiotic drink from orange sweet potato pollen with the addition of maltodextrin and characterization of the instant probiotic drink from orange sweet potato pollen. The results of the study showed that the instant probiotic drink of orange sweet potato pollen with the addition of maltodextrin had a water content of 2.97%-3.35%, flow rate of 0.38–0.62 gram/second, angle of repose between 20.39°- 29.83°, compressibility index in the range 32.28%-38.14%, and chemical quality with acidity (pH) results ranging between 3.38-3.68 and total lactic acid namely 0.97% -2.57%; The total BAL value ranges from 3.40×104 CFU/mL – 5.95×104 CFU/mL. The orange sweet potato juice probiotic drink can be formulated into powder with good physical quality testing (water content, flow rate, angle of repose, and compressibility index) and good chemical quality (pH and total acid), but the total BAL value does not meet the requirements SNI 7552: 2009.

Keywords: Ipomoea batatas L; Instant Probiotic Drink; Maltodextrin; Freeze-drying

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Citation

Citation: Nunung Yulia., et al. “Formulation and Characterization of Instant Probiotic Powder from Orange Sweet Potato Pollen (Ipomoea batatas L) Using Lactobacillus bulgaricus and Streptococcus thermophilus Bacterial Cultures".Acta Scientific Microbiology 7.1 (2024): 34-40.

Copyright

Copyright: © 2024 Anna Yuliana., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.