Effects of jackfruit puree supplementation on lactic acid bacteria (Lactobacillus acidophilus FTDC 1295) in terms of viability and chemical compositions of dadih.
This research was conducted to evaluate the effects of supplementation of jackfruit puree on probiotic (Lactobacillus acidophilus FTDC 1295) in terms of cell count, viability and nutritional value of dadih. Four samples of dadih were prepared in this investigation; Control, Jackfruit dadih, Probiotic dadih and Jackfruit Probiotic dadih (Control, ConJD, ConPD and JPD respectively). Results revealed that dadih supplemented with jackfruit puree (JPD) directly improved the probiotic cell counts which are significantly higher than the dadih without jackfruit puree (ConPD). The high probiotic viability in dadih (ConPD 92%; JPD 96%) indicated that it can be an effective probiotic delivery vehicle. The chemical compositions (moisture, total solids, fat, protein, mineral, organic acid, and pH) showed variations in its pattern due to the differential in formulations and the incorporations of probiotic bacteria. In addition, the Total Phenolic Content and the antioxidant capacity were reported to be the highest in dadih supplemented with jackfruit puree and probiotic (JPD) as compared with other dadih samples. These are attributed by the presence of jackfruit puree and probiotic in the samples which effectively increased the total phenolic content which directly increase the antioxidant activity.