**tffiFINTERNATIONAL SEMINAR

ON TROPICAL ANIMAL PRODUCTION

*COM M UNITY EII{POWERMEIUTAND TROPICAL ANIMAL IIUDUSTRY*

PRtlCEEIIINIiSPart2

YOGYAKARTA, OCTOBER 19 -22, 2OIO /sBN 978-979- 12 1 5-2 1-3

Published byFaculty of Animal Science, Universitas Gadjah Mada

community Empowerment and rropical Animal Industry

This publication is issued as the Proceedings of the Fifth International Seminar on TropicalAnimal Production held in Yogyakarta, Indonesia october rg-22,2010.

Published by:

Faculty of Animal Science

Universitas Gadjah MadaJl. Fauna 3, BulaksumurYogyakarta, Indonesia 55281www.fapet.ugm.ac.id

ISBN: 97 8-97 9 -1215 -21 -3

@ Faculty of Animal Science, Universitas Gadjah MadaNo part of this publication may be reproduced or transmitted in any forms or by any means,electronic or mechanical, now known or heretofore invented, without permission in writingform the publisher.

Editor-in-Chief

Krishna Agung Santosa(Universitas Gadj ah Mada, Indonesia)

Editorial Board

Ali Wibowo (Universitas Gadjah Mada, Indonesia)

Budi Guntoro (Universitas Gadjah Mada, Indonesia)

Dale R. ZoBell (Utah State University, USA)Egil Robert Orskov (MaCaulay Institute, United Kingdom)Endang Sulastri (Universitas Gadjah Mada, Indonesia)

I Gede Suparta Budisatria (Universitas Gadjah Mada, lndonesia)

Mogens Lund (University of Copenhagen, Denmark)

Ryo Akashi (University of Miyazaki, Japan)

Soeparno (Universitas Gadjah Mada, Indonesia)

Subur Priyono Sasmito Budhi (Universitas Gadjah Mada, Indonesia)

Tohru Suzuki (Gifu University, Japan)

Widodo (Universitas Gadjah Mada, Indonesia)

Yanin Opatpatanakit (Maejo University, Thailand)

Editorial Staff

Dyah Woro HastutiWirasto

Wisnu Widiarto

PREFACE

The Faculty of Animal Science, Universitas Gadjah Mada, is pleased to have The 5thInternational Seminar on Tropical Animal Production, tt.ta at our

"u-pm in yogyakarta, on

october 19-22,2010. The previous seminar has been successes in discussing various issues atthat time. Agriculture is the mainstay of the people of most tropical countr-ies, where billionof people live. Within agriculture, a high priority is placed on animal rearing, since farmanimals play important roles in the economies of the countries. The present seminar on'Community Empowerment and Tropical Animal Industry' follows on in a series ontropical animal production.

The conference was aimed to gather educators, academics, researchers, industrypractitioners, representatives of professional industry associations and non-govemmentorganizations in the field of animal science, to discuss issues and concerns confronting thevarious stakeholders in responding to the community empowerrnent and tropical animalindustry. The conference further aimed to provide an interdisciplinary forum to facilitate theexchange of information through research and networking amongst the conferenceparticipants to foster collaborative research and academic exchanges.

The conference feafured more than 200 panel, paper and poster presentations, andattendees, by animal science academics and practitioners from more than tS countries. Allthe full papers and abstracts in these proc.idingr have been subjected to a double blindrefereeing process coordinated by selected academics. The success of an internationalseminar with published proceedings depends on the collective team efforts of many people.We owe a significant debt of gratitude to many individuals. We wish to take this opportunityto thank these individuals who have contributed to the success of this conference. First, wewould like to thank the paper and panel presenters as well as the conference session chairs fortheir contribution of expertise, time and efforts. We would also like to extend special thanksto the Paper Reviewers and Editors who have spared their precious time and efforts to reviewand edit the papers. The review and editing process has been a complex one given the factthat English is not the native language of many of the delegates who submitted papers for thisseminar. With a number of papers it has been necessary to focus, at times, -or. ,rpo1 intentand meaning than grammatical conectness.

We also commend the hard work done by thecommittees composed of the academic, administrativeAnimal Science, Universitas Gadjah Mada.

conference steering and organizingstaff and students of the Facultv of

Prof. Dr. Krishna Agung SantosaEditor in Chief

l9 Effect ofbulls on pregnancy rate ofestrous synchronized Brangus cowsA. Malik, H. Wahid, Y. Rosnina, A. Kasim, and M. Sabri .......... 623 _ 626

:0. Analysis of Butyrophilin gene polymorphism in buffalo population in KhouzestanProvince by PCR-MLP Techniqr-reBeigi Nassiri. M. T. Mozafari. K. N. T. Hartatik, Fayazi. J. and Mirzadeh. K ............ 62j - 630

Technology of Animal Products

- The development ofripened cheese containing lactic acid bacteria: the effect onchemical composition, acid production and sensory valueTridjoko Wisnu Murti ......................:....... 631 _ 63.7

I The restructured of local beef of low quality with different binders, fat emulsifiers andtbrtification with vitamin a in bbef burgerSetil-ono and Soeparno .................. 63g _ 643

-: The using of extract rabbits stomachs in the making goat milk cheese ripened withLactobacillu.s Acidophilus ._ , /Inda Dewata Sari, Nurliyani and Indratiningsih ................ .. 644 _ 64g

-1. Effect ofbroiler age and extraction temperature on characteristic chicken feet skingelatin\Iuhammad Taufik, Suharjono Triatmojo, Yuny Erwanto, Umar Santoso 649 - 656

: Quality changes of burger from vegetable, wheat flour, rice flour with fat emulsionduring frozen storageP.H.G.J. De silva, R.A.u.J.Marapana, Thakshala seresinhe, A. Kalubowila, N.Lalantha 651 _ 662

: Poh'mettzation of meat and Tempeh protein using transglutaminase and their potencyas an antihipertency and antioxidant agentYunl' Erwanto, Jamhari dan Rusman 6$ _ 6,/0

- The application of local dahlia tuber (Dahtia pinnata L.) as prebiotics for improvingr iability of probiotics BiJtdobacterium bifidum in yoghurt \, 7\\-idodo, Nosa Septiana Anindita, Endang wahyuni, and Indratiningsih .................... 67r - 676 y

Ertension, Community Development and Agribusiness

- Elephant Camps and their impacts to community: Case study in Keud Chang, Chiang\lai Province, Thailand\\'eerapon Thongma and Budi Guntoro 67j _ 6g2

I Soft technology innovation for farmer empowerment to bring about practice change inan agricultural r&d project: lesson learnt from Eastem Indonesia\urul Hilmiati, Elske van de Fliert, Medo Kote, Debora Kana Hau, Toni Basuki ..... 683 - 690

-: The effects of dairy cattle ownership and farmers' demography factors on theevacuation moving farmers' behavior at Merapi volcano area (case study at KaliademSub Village, Yogyakarta, Indonesia)Siti Andarwati and F. Trisakti Haryadi 691 694

=:

6.

7.

4.

5.

8,

11.

Farmers' profile and exterior characteristic of female Moa Buffaloes in Moa Island,

Maluku ProvinceJusthinus Pipiana, Endang Baliarti, and I Gede Suparta Budisatria

Economic analysis of on-farm feeding strategies to increase post-weaning live weight

gain of Bali calvesAtien Priyanti, Simon Quigley, Marsetyo, Dicky Pamungkas, Dahlanuddin,Esnawan Budisantoso, and Dennis Poppi .....'....

The role of livestock service in order to cattle agribusiness development in regency ofKupangMaurinus Wilhelmus Gili Tibo

Factors with the pwchase of meat by consumers in Makassar, Sulawesi

Nasrullah, Yusmasari, A. Nurhayu, Asmuddin Natsir, Mawardi A. Asja, Roy

Murray-Prior, and Peter MurraY

Goat supply from Enrekang, South Sulawesi to East Kalimantan: a long and winding

roadMawardi A. Asja, Asmuddin Natsir, Roy Murray-Prior, Peter Murray, Nasrullah,

Yusmasari, and A. Nurhayu

Goat meat consumption in Makassar, Sulawesi: Important for religious and cultural

ceremonies, but many consider it a health riskRoy Murray-Prior, Asmuddin Natsir, Mawardi A. Asja, Nasrullah, Yusmasari, A.

Nurhayu, and Peter Murray

Marketing practices of smallholder beef cattle producers in east java

I. G. A. P. Mahendri, A. Priyanti, V. W. Hanifah, and R. A. Cramb

Empowerment of goat farming: Lessons learnt from the development of goat farming

group of Peranakan Etawah Gumelar Banlumas

Akhmad Sodiq .........

Performance of credit program to small dairy cattle development in Indonesia

Rini Widiati

Analysis of demand of broiler meat in Central Java

Nurdayati, Sudi Nurtini, Masyhuri, and Rini Widiati

Decision making model analysis of technology adoption: empirical study on milkpasteurization retailer behaviorJanuar Tri Sukarna, Suci Paramitasari Syahlani, and Ahmadi

An education management model based on cognitive learning for small dairy farmers inthe tropicsViriya Munprasert, Phahol Sakkatat, Varaporn Punyavadee, SiripornKiratikarnkul and Dumrong Leenanuruksa .............'..

Participation of women farmers on beef cattle farming management in Pandan Mulyo

Group, Bantul, YogyakartaIda Wulandari, Budi Guntoro, and Endang Sulastri

The sources of dairy cows and concentrate feed among the dairy farmers in Sleman

Regency, YogyakartaEndang Sulastri and Budi Guntoro

69s -701

702 -708

709 -116

7t7 -724

725 -732

733 -740

741 -146

747 -752

753 -7s8

7s9 -',762

163 -766

167 -710

7',71-777

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718 -780

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I i- lnformation access among chicken and cattle farmers in Gunung Kidul yogyakarta andNgada East Nusa TenggaraBudi Guntoro, Fathul Wahid, AIi Agus, and Stein Kristiansen

Rcrier-s

The use of gewang tree (corypha elata robx) as feed for livestock in the tropicsl\Iaritje A. Hilakore, U Ginting-Monthe, and y.L. Henuk

optimizing nutrition of commercial livestock for minimal negative impact on theenvironment through precision feed formulationl-.L. Henulg S.Y.F.G. Diltak, S. Sembiring and C.A. Bailey

Performance and prospect of beef cattle development In Central Java1\'. Roessali, Masyhuri, Sudi Nurtini, dan D.H. Darwanto

Livestock husbandry in India:a blessing for poor\izamuddin Khan, Anisur,Rehman, Md. Asif Iqubat and Mohd. sadiq salman ..

Broun midrib resistance (BMR) cornD. Soetrisno, M.H. Shane, C.M., Dschaclq J.-S. Eun, and R.Z. Dale

NSTRUCTIONS TO AUTHORS

781 - 784

785 - 789

790 - 794

795 - 801

802,807

808 - 8r4

The 5th Intemational Seminar on Tropical Animal productionCommunity Empowerment ancl Tropical Animal IndusrtlOctober 19-22, 2010, yogyakarta, Indonesia

The application of local Dahlia tuber (Dahtiu pinnatu L) as prebiotics forimproving viability of probio tics BiJictobacirium bffium^i" vogrrurti"^Widodo,*tt Nosa Septiana Anindita,* Endang Wahyuni,* and Indratiningsih*

*Laboratoty of Food and Animal Products, Faculty of Animal Science, universitas Gadjah Mada; andtResearch Centre for Biotechnology, Universitas Gadjah Mada

ABSTRACT: The objective of this recent study was to examine the potential application of inulinextracts obtained from local dahlia tubers (Dahtia pinncrta L).Inulin was extractea' i1o- dahlia tubersand this defined as inulin extracts which contain tttal protein s 3.7oA, crude fats 2.go/o and,total fibres1'3% of the dry weight basis' The supplementation of inulin extracts at 40 mglgtotal solid showed theoptimum level to support the growih of probiotic s Bifidobacterium bifidum in vitro. The sameconcentration of inulin extracts in yoghurt fermentation accelerated the grlwth of probiotic as shownwith higher concentration of Bifidobiterium,bifidum (logs.s lrulmt; tha'n in "oot.ii

(log 8.6 cfu/ml).Supplementation of inulin extracts in yoghurt fermeitation also increased the ievel of lactosedegradation (59%) as compared to controi 1ievq, and accumulated a higher level of acidity (1%) thanin control (0'6s%)' As conclusion, inulin extracts harvested from dahlia tubers was potental prebioticsas seen in promoting the growth of probiotics and accelerating lactic acid production.

Key words: inulin, prebiotics, probiotics, dahlia tubers, yoghurl

INTRODUCTION

Lactic Acid Bacteria (LAB) are group of microorganisms which is known as starter cultures inmany fermented dairy products, such as che"r.r, yJghrrt, sour milks, kefirs, and nowadays it ispopular as probiotics' The roles of LAB in dairy f"r-'entaiion is associatcd to the uuiti,y to convefilactose to lactic acid, to degrade casein, to produce antibiotics-like substances and are generallyrcgarded as safe bacteria (GRAS). LAB is dram-positive and generally catalase-negative withoutspore-forming and grows under microaerophilic to strictly anaeroblc condiiions. According to Klein etal' (1998), the most-,important genera of LAB are Lactococcus, Lactobacillus, Enterococcus,Pediococct'ts, weissella, Cqrnobacterittm, Tetragenococcus, Bifidobacterium, streptococcus andLeuconostoc' From all of these genera, LactobaJiilus and, Bifidobacterium are commonly used asprobiotics (Roberfroid, 2000)' These two genera are typicilly chemoorgunotroft i" and fermentcarbohydrate with lactic acid as a major end product, Their resistancc to low pH and bile salts as wellas their ability to survive gastrointestinal conditions is examples of physiological characteristics fortheir function as probiotics (Fuller, 19s9). Probiotics are defined as live microorganisms that providebeneficial effects on human health (Havenaar and veld, lgg2 cit Kailasapathy et a1.,2000). Theability to support human health is associated with their function to reducl lactose intolerance, toinhibit the growth of pathogens, to prevent gastrointestinal diseases, to induce body,s immunity, todecrease blood cholesterol level und to minimize growth of cancer and tumor cells (Havenaar andYeld,1992; Ouwehand et al., 1999).Prebiotics are defined as non-digestible food components which are selectively consumed by gutprobiotics resulting in beneficial effects to th; host (Roberfroid, 2000). Non-digestibleoligosaccharides, such- as fructo-oligosaccharides, are main uiilired prebiotics which support thegrowth of endogenous bifidobacteria in the human gut (Roberfroid, 200t). other oligosaccharides arealso known as prebiotics, and this includes galacto-iligosaccharides and inulin. Fermentation of thesecarbohydrates resulted in the generation oishor-t-chail fatty acids, e.g. acetic acid, buty,ric acid and

1 The author would like to thanks to Lembaga penelitianUniversitas Gadjah Mada for funding through penelitian HibahMarhamah for any technical assistance.

' Corresponding author: widodohs@ugm.ac.id

dan Pengabdian kepada Masyarakat (LppM)Multi Tahun 200q-2010. Thanks also for Siri

The 5th Intemational Seminar on Tropical Animal ProductionCommttnity Empowerment ctnd Tropical Animal Induslry-

October 19-22, 20l0,Yogyakarta, Indonesia

propionic acid, which function as energy sources (Grajek et al., 1995). Dahlia tubers contain water

e1nb and the rest (10%) is total solid, in which 85% of the solid are inulin and other celluloly'tic

compounds (Rohdiana, 2006). The objective of this rccent study was to explore potential function ofinulin extracted from dahlia tubers as prebiotics to support the growth of probiotic bifidobacterittm

btfidum in yoghurl products.

MATERIALS AND METHODS

Bacterial Strains, growth mediu and muteriuls utilized

Bacterial strains used in this study were Streptococclts thermophiltts FNCCO4l, Lactobacilltrs

btrlgarictrs FNCC040 and Bdidobacterium bi/idum ATCC 29521. All strains were grown on MRS

ugui o, MRS broth (Oxoid), and were sub-cultured at two weeks intervals and stored at 40C. For

culturing Bificlobacteritm bi/idum, the growth media was added with bile salts 0.15% and was

incubated at a microaerophilic conditions with the addition of L-cvstein HCI 0.05%. Other materials

utilized were ethanol30% and J\oh, skrm milk powder, distilled water, tomato juice, Kalium Iodida

(KI) l0%, ;g1CI2 N, NaCl 0.86oh, glycerol, sucrose, NaH3, H2SOa, Na2S2O3, ZnSOa, NaOH 0.75 N,

NaOH 0.1 N, NaOH 50%, methylene blue 0.02% and Chloramine-T.

Inulin extrsction from Dahlia tubers

Inulin was extracted from dahlia tubers according to Allais et al. (1987). Dahlia tubers were

washed, speeled, cut and then blended followed by boiling at temperatures 80 to 90'C for about 30

minute. After cooling, filtrat were collected and filtered, and subsequently were mixed with ethanol

30%. The mix solution was then kept frozen at about -10oC for 18 hours, followed by defrozen for 2

hours and centrifuged at 1500 rpm for 15 minute. The sediment obtained was then mixed with a

double volume of water (1:2) an<l then heated at 70"C for 30 minute with the addition of active

carbon of about 1 to 2o/o of the total volume. Upon completion of heating, the solution were filtetcd

and added with ethano | 30'h of about 40o/o of the total volume and then kept frozen for 1 8 hours. The

samples were then defrozen and centrifuged at 1500 rpm for 15 minutes. Upon centrifugation, white

sediment were collected and heated at 50 to 60'C for 6 to 7 hours and harvestcd as inulin exract. To

investigate the potential application as prebiotics in supporting the growth of probiotics, inulin cxtract

was supplemented, namely at 20, 40 and 60 mg/g total solid, into MRS broth followed by plating and

counting total viable cell of Bi/idobacterium biJidum.

Preliminury analysis of inalin extructs

Preliminary analysis was carricd out to investigate thc chemical composition of the extract. This

includes protein, fai, fibrc, and ash content which were analysed according to AOAC (1975). The

analysis of Neutral Detergent Fiber (NDF), Neutral Detergent Solution (NDS), Acid Detergent Fiber

(ADF) dan hemicellulose was carried out according to Van Soest (1982).

Yo gh urt fermentstio n ancl pro biotics viability ev aluation

Yoghurt fermentation was pcrformed according to Dave and Shah (1991) and Lankahputra and

Shah d997). The mcdia employed consist of fresh milk added with skim milk powder to obtain total

solid of 18%. This media was pasteurized at 85"C for 30 minutes followed by cooling to obtain

temperature ready for fermentation at 40'C. The addition of starlers was initiatcd with the

Bificlobacterium iifidum for 2 hours at temperature 41'C. After tlvo hours of incubation, yoghurt

starters Loctobacillus bulgaricus and Streptococcus thermophilu,s wete added, and the incubation

temperatures were increased at42"C for 6 hours. The starter cultures rvere added at the proportion of2:2:2 (vlv).

The 5th International Seminar on Tropical Animal productionCommunilt Empoh-erment and Tropical Animal IncluslryOctober 19 -22, 20 10, Yogyakarta, Indonesia

RESULTS AND DISCUSSION

Chemical composition of inulin extracts

Preliminary analysis is required to investigate the chemical composition of the inulin extractsobtained from dahlia tubers. The ideal analysis should be be able to determine inulin contentqualitative and quantitatively. However, as both quantitative and qualitative analysis of inulinrequires sensitive and accurate technologies and this takes time, yet it could not be presented here.The analysis data presented here focus on general chemical comptsition of extracts without specificinformation on inulin content.

Tablel. Chemical tion of inulin extracts obtained from dahlia tubers

WaterDry matterTotal proteinsCrude fatsAshesDietary fibres1) NDF2) NDS3) ADF

Hemicellulosenot determined, NDF, NDS and ADF

Concentration (%o)

90.2609.7402.\040.1340.932

ndnd

nd

nd

t0,57'789.4233.6722.7890.987

0.64899.3520.396

0.252

Table I showed high level of dry matter content of inulin extract from dahlia tubers as it contai's89.4%. The inulin extract also contained higher level of proteins at 3.7o/o compared to 2.Io/o protcinsin the tubers. Interestingly, level of dietary fibres which was not detected in tubers was detectable inthe extracts. Level of NDF, NDS, ADF and hemicellulose was 0.6%; 99.3%; 0.4o/o and, 0.3o/"respectively based on dry weight basis. To unravel the role of inulin extract in supporling thc growthof probiotics Bifidobacterium bifidum, different level of inulin extracts was added intJ the Ledia,namely at 20, 40 and 60 mg/g total solid, followed by measurements of total viablc cell ofBifidobacterium bifidttm. From those different levels, the addition of 40 mg/g total solid resulted inthe optimum growth of probiotics (data not shown). From this preliminary unJyslr, thc addition of 40mg/g total solid was applied for next the experiments.

Via b ility of B iJido b uct eri um

Viability of BiJidobacterium biJidum

Viability of Bifidobacterium bfidum was measured on MRS agar supplemented with bile salts0.15% andL-cysteinHCl0.05% for creating microaerophilic conditio"r. fh" addition of bile salts andgrowth condition on microaerophilic was intended to inhibit the growth of yoghurt bacteria(Streptococcus thermophilltts and Lactobacillus bttlgaricus). Viability o7 Arqdobo"t"rii.um bifidum inyoghurt with addition of 40 mg/g inulin extracts and in control, before and after f-ermentation ispresented in Table 2.

Statistical analysis showed that the addition of inulin extracts of dahlia tubers (40 mglgtotal solid)significantly affects the growth of probiotics Bifidobacterium bifiduLz (P<0.05). During iermentationthere was an increase on total probiotics both in control and in supplemented media wiih higher levelof probiotics was obtained on inulin extracts-supplemented meOia-11<0.05) than in control. Overall,total Bifidaobqcterium bifidum in yoghurl control and with inulin extracts supplementation was g.6and 8'8 log cfu/ml, respectively. Level of total probiotics in yoghurt pr"r.nt.d this study is inagreement with previous finding of Oliveira et aL (2009) who reported viability of Bifictobaiterittm

The 5th International Seminar on Tropical Animal ProductionCommunity Empowerment and Tropical Animal IndusttT-October 19 -22, 2010, Yogyakafta, Indonesia

lactis at 8.9 log cfu/ml in yoghurl supplemented with inulin (BeneorM) at 4 gll00 g total solid. Bruno

et al. (2002) also reported the viabilify of Bifidobocterium pseudolongum at 8.6 log cfu/ml in yoghurlsupplemented with 5% (wlv) of inulin (OraftirM) from chicory roots. The stimulation effects of inulinand lactulose for Bifidobacterium bifidum BB-02 was previously reported by Ozer et al. (2005). The

data presented here suggests that addition of inulin extracts from dahlia tubers accelerates the growthof probiotic Bifidobacterittm bifidum during yoghurt fermentation. This indicates that inulin extracts

from dahlia tubers is prebiotics for Bifidobacterium bffidum with unknown mechanisms. The most

possible mechanism is that Bifidobacterium biJidum consumed and fermented inulin extracts using

specific enzymes that still unknown. The increase of the growth of bifidobacteria after the addition ofinulin was previously reported by Muir (1999). Meanwhile Mc Kellar dan Modler (1989) reporled

that dairy fermentation was more efficient in lactose degrading when bifidobacteria starter was added.

Table 2.Total Bifidobacterium bifidum (1og cfu/ml) in yoghurtYoghurt Time of sampling Average (n:3)

Before fermentation After fermentationControlInulin extract at 40

1,12 10,2210,5 1

8,67 u

g,g1b

A 1 1) u t0,37u'o Different superscript at the same rows and columns was statistically significant (P<0.05)

In general, fermentation significantly increased total probiotics (P<0.05) from 7.1 log cfu/mlbefore fermentation to 10.4 log cfu/ml after fermentation. Total probiotics obtained in this experiment

is within the standards of required viability of probiotics for functional that is at 107 cell/ml or 71ogcfu/ml products (Kailasapathy et al., 2000; Homayouni et a1., 2008). Meanwhile Lourens-Hattinghand Viljoen (2001) propoied that level of probiotics in yoghurt should be at 108 cell/ml or 8 log cfu/mlproducts. A lower level of probiotic viability for functional food wad proposed by Kurmann and Rasic(1991) that is at 106 cell/ml or 6 log cfu/ml products.

Acidity level us luctic ucid

Level of acidity in yoghurl and other dairy fermented products is relevant with lactic acid

production during fermentation (Hui, 1993). As the production of lactic acid increases, level of acidityalso increases but the pH decreases. This results in micelle casein destabilization, dairy coagulation

and the formation of curd. Production of lactic acid conesponds with enzyme B-galactosidaseproduced by yoghurl starter cultures and probiotics added in the media. Table 3 presents level ofacidity in yoghurt with and without the addition of inulin extracts before and after fermentation.

Table 3. L",r"l of u.tdity (%) itr yogh.,ftTime of sampling Average (n:3)

Yoghurt Before fermentation After fermentationControl 0.31 0.99 0.68"

1.00bInulin extract 40 m

o'o Different superscript at the same rows and columns was statistically significant (P<0.05)

Statistical analysis showed that either inulin addition or fermentation time significantly increase

the level of acidity (P<0.05). The average of acidity level in yoghurt control was 0.68% and inyoghurt supplemented with inulin extracts was 1.00% (P<0 05). The higher level of acidity in yoghurt

supplemented with inulin extracts is associated with higher level of Bifidobacterium bifidum

suggesting the potential roles of this probiotics in lactic acid production. This also suggests that inulinsupplementation increases lactic acid production in yoghurl fermentation. As lactic acid production is

associated with lactose degradation, the supplementation of inulin extracts in yoghurl fetmentationpossibly increase the synthesis of p-galactosidase enzymes during fermentation. Tsai and Luedecke

(1989) proposed that the increase in acidity level always associated with the increase in metabolisms.

The 5th International Seminar on Tropical Animal ProductionCommunity Empowerment and Tropical Animal Industtl,October 19 -22, 2010, Yogyakarta, Indonesia

Level of acidity reported here is in agreement with previous study by Murli et al. (1993) who reporledlevel of acidity at 0.8o/o in yoghurt fermented with triple starters of Lactobacillus bulgaricus,Streptococcus thermophillus and Bifidobacterium. According to Standar Industri Indonesia (SII-0717-1990), accepted level of acidity in yoghurt must fall between 0.5 to 2o/o suggesting that level of acidityin this study is within SII standards. As the acidity level increases, accordingly pH of yoghurtdecreases (data not shown). This contributes for inhibition of growth of spoilage and pathogenicmicroorganisms in the products.

Lactose content

Lactose is the main carbon source available in fresh milk, and this is fermented to produce lacticacid. This disaccharide is hydrolyzed to glucose and galactose by enzyme B-D-galactosidase(lactase). As such, the presence of starter cultures for dairy fermentation with enzyme lactase helps toferment lactose to more readily available monosaccharide. As the lactose content decreases, lacticacid increases and level of acidity also increases. Table 4 presents lactose content in yoghurt controland supplemented with inulin extracts b'efore and after fermentation.

Table 4. Lactose content (%) inyoghurt control and supplemented with inulin extractsLactose Time of sampling

Before fermentation After fermentationAverage (n:3)

Control 4.86 3.56 4.2ru3.87b

I

Au'o Different superscript at the same rows and columns was statistically significant (P<0.05)

Statistical analysis showed that either inulin addition or fermentation time significantly decreaselactose content (P<0.05). The average of lactose content in yoghurt control was 4.21o/o and in yoghurtsupplemented with inulin extracts was 3.81o/o (P<0.05). The lower level of lactose content in yoghurtsupplemented with inulin extracts is associated with higher level of lactic acid production (Table 3).This suggests that inulin supplementation increase lactose degradation (59%) compared to 260/o incontrol, resulting in a higher lactic acid production in during fermentation. According to van den Berg(1988), 15 to 40o/,lactose was fetmented depends on bacterial employed while 60 to 85o/" lactose wasintact upon fetmentation. As lactose degradation is always associated with level of B-galactosidaseenzymes, the inulin addition during fermentation proposed to accelerate the synthesis of suchenzymes. The degradation of lactose and lower level of lactose in dairy products bring to beneficialeffects due to decreasing the number oflactose intolerance cases.

CONCLUSION

The supplementation of inulin extracts of dahlia tubers at 40 mglg total solid was able to improvethe growth of probiotics Bifidobacterium bifidtnn in yoghurt, and to increase lactose degradation andto accelerate lactic acid production.

LITERATURE CITED

Allais J. J., G. Hoyos-Lopez, S. Kammoun and J. C. Baratti. 1987. Isolation and characterizationof thermophilicbacterial strain with inulinase activity. Appl. Environ. Microb.53 : 942-945.

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Inulin extracts 40 m

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cellulolitic, Fermentylation an<l The cr-t.ttittty of Forage and Plant Fibers' corneil University' USA'

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