Potential of Ganyong tuber starch flour (Canna discolor) as a prebiotic in improving the quality of goat milk fermented with Lactobacillus rhamnosus
Rizki Chairunnisa (a*), Zuraida Hanum (a), Yurliasni (a), Cut Intan Novita (a), Elmy Mariana(a), Dzarnisa (a)

a) Department of Animal Husbandry, Faculty of Agriculture, Syiah Kuala University, Darussalam, Kota Banda Aceh, Aceh 23111, Indonesia
*chairunnisarizki19[at]gmail.com

Abstract

Ganyong (Canna discolor) is a tuber plant with a higher inulin content than other tubers, containing approximately 23.63% inulin per 100 g of ganyong tuber starch flour. Inulin functions as a source of carbon and energy that supports the growth and survival of lactic acid bacteria. This study aims to determine the effect of adding to fermented goat milk using Lactobacillus rhamnosus. The treatments applied were 0% (P1), 1% (P2), 2% (P3), 3% (P4), and 4% (P5) ganyong tuber starch flour, each replicated four times, resulting in 20 experimental units. The observed parameters included pH, lactic acid content, and syneresis. Data were analyzed using Analysis of Variance (ANOVA), and Duncan^s Multiple Range Test (DMRT) was conducted when significant differences were found. The results showed that different percentages of ganyong tuber starch flour had a significant effect (P<0.05) on lactic acid content and a highly significant effect (P<0.01) on pH and syneresis values. Based on these findings, the addition of 4% ganyong tuber starch flour produced fermented goat milk with characteristics that met the quality standards of SNI 2981-2009.

Keywords: prebiotic, rhamnosus milk, pH, Lactic acid levels, syneresis, Ganyong tuber starch flour, goat^s milk

Topic: Animal product technology