<![CDATA[Ganyong tubers (Canna discolor) are a potential source of carbohydrates for use as an additive in fermented milk because they contain starch and inulin, which can support the growth of lactic acid bacteria. This study aimed to evaluate the effect of adding Ganyong tuber starch on the chemical characteristics, total plate count, and α-glucosidase inhibitory activity in fermented milk produced using Lactobacillus plantarum during storage. This study employed a 2 × 4 factorial completely randomized design with two factors: Ganyong tuber starch supplementation (0% and 4%) and storage duration (0, 1, 2, and 3 weeks), with three replicates for each treatment combination. The milk was fermented for 18 h at 37°C, and the parameters observed included total lactic acid, pH, total plate count, and α-glucosidase inhibitory activity. The results showed that Ganyong tuber starch supplementation affected total lactic acid levels, whereas storage duration affected pH and bacterial viability during storage. The viability of L. plantarum was maintained at the beginning of storage but changed during subsequent storage. α-glucosidase inhibitory activity was not affected by Ganyong tuber starch supplementation or storage duration, and the recorded values were negative, indicating that no inhibitory activity was detected under the test conditions. Overall, the addition of 4% Ganyong tuber starch affected the chemical characteristics of fermented milk and bacterial viability during storage but did not increase α- lucosidase inhibitory activity under the tested conditions.]]>
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