FERMENTASI JUS PARE KAMBAS (Momordica charantia L.) MENGGUNAKAN BAKTERI Lactobacillus fermentum LLB3 DALAM UPAYA PEMBUATAN MINUMAN PROBIOTIK

SUSANTO, EMILIA TRIVIANA (2019) FERMENTASI JUS PARE KAMBAS (Momordica charantia L.) MENGGUNAKAN BAKTERI Lactobacillus fermentum LLB3 DALAM UPAYA PEMBUATAN MINUMAN PROBIOTIK. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Nowadays, functional food becomes important for human life. Probiotic product is one of functional food that has been consumed by a lot of people around the world because of its benefits for human health. Commonly, probiotic product is presented as beverages such as yogurt, kefir, etc. Because of that, people who have high cholesterol, or vegetarian can not consume these kinds of product. As an alternative, probiotic beverages from vegetables based were made. Bitter melon is popular for its bitter taste. Because of that, bitter melon are not commonly consumed by people. However, despite its very bitter taste, it contains a lot of antioxidant and vitamin that gives a lot of benefits for human’s health. All of the beneficial components inside the bitter melon can improve the functional properties of probiotics beverages. The aim of this research is to examine the ability of “Kambas” bitter melon as media for lactic acid bacteria’s growth and also the effect of “Kambas” bitter melon fermentation on its component properties (antioxidant, bacteriocins and antimicrobial compound). The “Kambas” bitter melon juice were fermented by using Lactobacillus fermentum LLB3 and Instant lactic acid bacteria (as control) for 24 and 48 hours. The lactic acid bacteria content in “Kambas” Bitter Melon Juice was determined by total plate count and expressed as colony forming units (CFU/ml). The bacteriocin activity was determined using agar well-diffusion method and measuring the clear zone formed around the wells (expressed as Activity Unit / AU). The chemical analysis such as DPPH radical-scavenging activity, pH measurement, and determination of glucose content were measured at the different time of fermentation (24 and 48 hours). The result showed that optimum amount of lactic acid bacteria content in both fermented bitter melon were at 24 hours of fermentation with the amount of colony around 6.3 x 108 CFU/ml and 1.5 x 108 CFU/ml. Antioxidant activity also showed an increasing activity at 48 hours of fermentation with percentage of activity 84.58% for fermented bitter melon juice using Instant lactic acid bacteria and for fermented bitter melon juice using Lactobacillus fermentum LLB3 86.21%. Antimicrobial and bacteriocins inhibitory activity in all samples was decreased during fermentation. pH and glucose content of Lactobacillus fermentum LLB3 and Instant lactic acid bacteria also decreased along with the duration of the fermentation due to the formation of organic acid and the use of sugar for stimulating the growth of lactic acid bacteria. Among all of the samples, Lactobacillus fermentum LLB3 had better viability, antioxidant activity, antimicrobial and bacteriocins inhibitory activity than Instant lactic acid bacteria (as control).

Item Type: Thesis (Other)
Subjects: > 640 Home & family management > Food and Drink
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 22 Nov 2019 01:07
Last Modified: 22 Nov 2019 01:07
URI: http://repository.unika.ac.id/id/eprint/19916

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