Siti Helmyati*, Fauziah Oktavira Hayati Fahrudin, Noortifauziah, Endri Yuliati, Muhammad Darussalam et al
To analyze the influence of dual fortifications of fe and zn in synbiotic fermented milk on the levels of acidity (pH) and the total of lactic acid bacteria (LAB) during the storage periode. Synbiotic fermented milk was made from local isolate Lactobacillus plantarum Dad 13-Fructooligosaccharide, then classified into 3 groups, namely: 1) no fortification (NF), 2) fortified with NaFeEDTA and zinc acetate (NZ), and 3) fortified with fe gluconate and zinc acetate (FZ). The ratio of fe and zn was 100 ppm: 50 ppm. pH value of those three kinds of synbiotic fermented milk increased in the first week and tended to decrease in the final week of storage but not significantly different (p > 0.05). There was no significant difference of total LAB (p > 0.05) during storage. Fortification of fe and zn did not affect both pH and LAB of synbiotic fermented milk during periods of four-week storage. Dual fortifications of fe and zn can be applied in synbiotic fermented milk, as a potential way to combat anemia.
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