Chemical and Physical Characteristics of Fermented Beverages from Plant-Based Milk with the Addition of Butterfly Pea Flower (Clitoria ternatea L.) Extracts

Abstract

The prevalence of lactose intolerance in Indonesia is increasing now. Almond milk (A), soymilk (S), and almond-soy milk (A-S) are plant-based milks that can be used to prevent lactose intolerance. Besides that, in Indonesia, about 45% of an estimated 25.300 child deaths is attributable to air pollution. Air pollution is a source of free radicals that are hazardous to the body. The butterfly pea extract has high antioxidant activity. Antioxidant can counteract free radicals. The aim of this research is to know the chemical and physical characteristics of fermented beverages from A, S, and A-S with the addition of (10%) butterfly pea flower extracts. These beverages were produced by fermentation with Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus salivarius, and Bifidobacterium breve. The research method is Completely Randomized Design (CRD). The research revealed that fermented beverage from A has the highest antioxidant activity and protein content. Hedonic test revealed that panellists prefer aroma, taste, and texture of fermented beverage from A-S; however, the colour of fermented beverage from A is more preferred.