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September 5, 2025JURNAL BIOLOGI TROPISOpen Access

Indigenous Dairy Product (Palopo): The Potential Utilization as A Carrier for Probiotics in The Development of Functional Foods is A Plausible Prospect

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Authors

SSSiti Dewi Sri Ratna SariBWBaiq Rani Dewi WulandaniDKDjoko Kisworo

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Overview

This research investigates the role of lactic acid bacteria on Palopo quality, suggesting its potential as a functional food carrier.

Key Points

  • Palopo demonstrates significant improvements in quality when enriched with probiotics.
  • The viability of lactic acid bacteria reached 10,172 Log CFU/ml in Palopo with Streptococcus thermophilus.
  • Analysis of variance showed significant differences in lactic acid bacteria viability across treatments.
  • Results suggest Palopo can serve as a promising probiotic vehicle for functional foods.

Cite This Study

Sari et al. (2025) studied this question.

synapsesocial.com/papers/68bb42212b87ece8dc958bfdhttps://doi.org/10.29303/jbt.v25i3.9672
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Utilization of Natural Milk Coagulant in The Processing of Indigenous Dairy Product (Palopo)2025
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  3. 3Harnessing Indigenous Fermentation: Probiotic Lactic Acid Bacteria from West Sumatera’s Dadih2025
  4. 4Antioxidant and stress-adaptive properties of putative probiotic bacteria in Pakistani fermented buffalo milk2025
  5. 5Proliferation of probiotics and antioxidant effects of functional oligosaccharides added in fermented dairy product2024 · 2 citations