The study aimed to determine if extracts of asparagus could accelerate the growth of microorganisms in yogurt and shorten the fermentation period. Yogurt was produced with different concentrations of asparagus extract (1, 2.5, and 5 mg/ml) and changes in pH and lactic acid levels were measured over 6 hours. Results showed that yogurt with 1 mg/ml of extract saw the fastest decrease in pH and highest lactic acid levels, indicating asparagus extract accelerated microbial growth and shortened fermentation time.

1. “ The Growth Acceleration of Microorganism In Yoghurt by the Extract of Asparagus ”

7. Inulin falls under the general class of carbohydrates called fructans, those polymers containing fructose The natural biosynthesis of inulin within plant cells begins by the cells using a vacuolar enzyme, sucrosesucrose fructosyltransferase ( SST ) , to catalyze the reaction. SST Equation : GF + GF GFF + G Inulin

8. Figure 1 : Chemical Structure of sucrose ( left ) , inulin ( center ) , oligofructose ( right ) Inulin

10. Figure 2 : Pathogenic microflora suppression, from Roberfroid et al . 1998 and Rolfe 1981 Property of Inulin

12. Extracting the substance from asparagus Figure 3 : Inulin production process Materials and methods Raw asparagus Purified asparagus

13. Materials and methods Cleaned asparagus

14. Materials and methods Crushed asparagus

15. Materials and methods Evaporator

16. Materials and methods Exact of asparagus

17. Making yoghurt for experiment Materials and methods 1. Heat the milk to boiling point and Continue simmering on a low gas for about 5-10 minutes

18. Materials and methods 2. Pour the milk into the glass jar

19. Materials and methods 3. Add asparagus extracting solution 1 ml in 10 bottles, 2.5 ml in 10 bottles and 5 ml in 10 bottles

20. Materials and methods 4. Add 5 ml of natural yoghurt to the milk in the jar and stir the mixture

21. Materials and methods 5. Incubate in the oven at temperature 44°C

24. Chart (Line) : Changes of pH in Yoghurt fermentation at 0-6 hours Result Δ

25. Chart (column) : Changes of pH in Yoghurt fermentation at 0-6 hours Result

26. Chart (Line) : Changes of lactic acid in Yoghurt fermentation at 0-6 hours Result

27. Chart (column) : Changes of lactic in Yoghurt fermentation at 0-6 hours Result

28. Conclusion The study of making yoghurt by adding 1 mg/ml, 2.5 mg/ml and 5 mg/ml of the asparagus extract into yoghurt was checked the result at the 0, 1 st ,2 nd ,3 rd ,4 th ,5 th and 6 th hours. From the experiment, Δ pH of the controlled group, 1 mg/ml, 2.5 mg/ml and 5 mg/ml are 2.002, 2.057, 2.043 and 1.895, respectively. Besides, the amount of lactic acid from the controlled group, 1 mg/ml, 2.5 mg/ml and 5 mg/ml are 0.0815 mol, 0.09 mol, 0.087 mol and 0.0755 mol, respectively. So, 1 mg/ml of asparagus extract is best accelerate the growth of microorganism in yoghurt that have an effect on the decreasing period of fermentation.