<i>Preliminary</i> study of the characterization of plantarum milk with the addition of sweet bark (<i>Cinnamomum burmanni</i>) as a probiotic drink

Abstract This research aims to study the characteristics of plantarum milk (milk fermented using Lactobacillus plantarum starter) as a probiotic drink that has therapeutic properties with the addition of cinnamon ( Cinnamomum Burmanni ) extract. The method used was experimental research with a completely randomized design consisting of 4 treatments: cinnamon extract levels (0, 0.5, 0.75, and 1% respectively) and 5 replications. The parameters measured were pH, lactic acid level, total plate count, and the antimicrobial ability of plantarum milk against pathogens. The data analysis showed that adding cinnamon extract had a significant effect on pH and a very substantial impact on lactic acid level, but did not affect the total plate count. The antimicrobial ability of plantarum milk against Staphylococcus aureus and Escherichia coli is in the weak category. The pH, lactic acid level, and total plate count of plantarum milk are still included in the SNI 7552:2018 range, and fermented milk products that have characteristics as probiotic drinks with the addition of 0.5% cinnamon extract