Abstract Yoghurt as a milk fermentation product has been popular for several years because of its probiotic properties. Probiotic yoghurt is processed by the heated milk then added with lactic acid bacteria and allowed to ferment. However, the series of processes makes some of the nutritional content of milk lost. Therefore, probiotic yoghurt needs to replace this nutritional loss and improve the yoghurt quality. The addition of herbs or natural ingredients could be an effective way to improve the functional properties of yoghurt, such as the addition of Podang Urang mango extract (Mangifera indica L.). This research aimed to recognize the physicochemical, and amino acid profiles of probiotic yoghurt through the addition of Podang Urang mango extract. The addition of Podang Urang mango extracts into yoghurt has significantly affected titratable acid (TA), viscosity, moisture, ash, protein, fat, and lactic acid bacteria (LAB). However, it did not significantly affect water activity and pH. The highest levels of amino acids in yoghurt with the addition of Podang Urang mango extract were leucine and lysine. There was a significant difference in alanine, arginine, tyrosine, proline, and histidine in the percentage of Podang Urang mango extract, while the other amino acids showed insignificant differences.

Abstract Colorectal cancer is an emerging public health problem in Indonesia that urges more serious attempts to combat the disease. Previous in vitro studies indicated some probiotics offer promising avenues for the prevention and treatment of colorectal cancer. Earlier, two Indonesian meat-based probiotics of Lactobacillus plantarum IIA-1A5 and L. acidophilus IIA-2B4, were isolated and exhibited promising functional properties in food fermentation. Nevertheless, their potential anticancer activity has never been examined. This study aims to determine the inhibitory properties of L. plantarum IIA-1A5 and L. acidophilus IIA-2B4 against the WiDr human colon carcinoma cell line. To address, extracellular and intracellular extracts were firstly harvested from both probiotics at the population of 8.22 and 9.13 log (cfu/mL) for L. plantarum IIA-1A5 and L. acidophilus IIA-2B4, respectively. The extracts from both bacteria were found to have similar pH and titratable acidity values, but different in their protein contents. Further, extra- and intracellular extracts of both strains displayed inhibitory activity towards WiDr cells in a dose-dependent response. The calculated IC50 values of extracellular extracts of both probiotics were significantly lower than that of the intracellular extracts. This activity is predicted to be partly contributed by some protein substances in the extract.

Abstract Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and microbiology properties of kefir prepared from milk, colostrum and milk-colostrum mixes. Kefir was prepared by adding kefir grains to 100% fresh milk, milk-colostrum mixes (20:80%; 40:60%; 60:40%; 80:20%) and 100% colostrum. Fermentation was allowed under room temperature for 24 hours. Results showed that all treatments produced kefir with relatively similar titrable acidity, free fatty acids, and fat contents. The highest levels of ethanol, total solids and protein content were observed in kefir produced from 100% colostrum. The average total microbes were 6.37 – 7.51 log CFU/ml; 7.04-8.23 log CFU/ml bacteria; 6.92-7.48 log CFU/ml LAB and 5.54-6.55 log CFU/ml yeast. Water activity values ranged from 0.85 to 0.89. The highest microbial and antimicrobial properties were shown by kefir produced from milk-colostrum mix of 20:80%.