Microbiological and chemical characteristics of probiotic milk supplemented with Cengkir mango (

Milk is a nutrient-dense food but is highly susceptible to microbial spoilage and contains lactose, which may lead to intolerance in some individuals. Fermentation with Lactobacillus plantarum combined with natural prebiotic sources offers a strategy to enhance its stability and functional value. This study assessed the impact of Cengkir mango (Mangifera indica L.) puree an underexplored prebiotic substrate on the microbiological and chemical properties of fermented milk. A Completely Randomized Design with five puree concentrations (0,5%,15%, 25%, 35%) was used to evaluate changes in lactic acid bacteria total plate count (TPC), vitamin C content, and antimicrobial activity against Escherichia coli and Staphylococcus aureus. The 35% puree treatment yielded the highest performance, with a TPC of 33.50 × 108 CFU/mL, vitamin C content of 8.30 mg/100 g, and inhibition zones of 5.75 mm and 6.38 mm, respectively. These results demonstrate that Cengkir mango puree markedly enhances the synbiotic potential of fermented milk. To the best of our knowledge, this is the first study to report the use of Cengkir mango as a prebiotic ingredient in probiotic milk, underscoring its novelty and relevance for functional food development.