CHARACTERISTICS OF FERMENTATION TOMATO DRINKS USING Lactobacillus pentosus LLA8 CULTURE AND COMMERCIAL CULTURE

BUDIMAN, FRANZESKA AGATHA (2019) CHARACTERISTICS OF FERMENTATION TOMATO DRINKS USING Lactobacillus pentosus LLA8 CULTURE AND COMMERCIAL CULTURE. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Probiotic drinks are one type of functional food that is widely known by a lot of people. Probiotic drinks are classified as functional foods because they contain live lactic acid bacteria that provide healthy properties of the intestinal microflora and suppress pathogenic bacteria in the digestive tract. At first, most probiotic drinks use milk-based ingredients which are added to a number of lactic acid bacteria and then fermented. However, the use of basic ingredients of milk cannot be consumed by vegetarians or high cholesterol consumers. As an alternative, the era now emerging probiotic beverages with a basis of fruit such as tomatoes. Tomatoes have a fairly complete nutritional, mineral and vitamin content, and contain red pigment carotenoid compounds. Abundant namely lycopene can ward off free radicals, reduce oxidative stress of the body and provides a compound of provitamin A. In addition to a variety of nutrients, tomato also has a high sugar content namely, 2 to 5.6% depending on the level of maturity when harvested tomatoes. The sugar content that causes tomatoes can be used as a good medium of probiotic bacteria fermentation, The purpose of this experiment was to determine the ability of the tomato as a medium for the growth of lactic acid bacteria and determine the effect of fermentation pH, antioxidant and antimicrobial activity of tomato. Pasteurized tomato juice is fermented using bacteria Lactobacillus Pentosus LLA8 and instant lactic acid bacteria (as a control) with two different fermentation time is 24 hours and 48 hours. The chemical test for tomato juice includes the pH, total sugar, antioxidant tests carried out at each fermentation time of 24 and 48 hours. The content of lactic acid bacteria in fermented tomato juice is tested by the total plate number test expressed in units of CFU/ml. The inhibitory activity of bacteriocin and antimicrobials was tested by the method of well diffusion and measured by the clear zone formed around the well. From the results of the study, it was shown that the content of lactic acid bacteria from tomato juice fermented using Lactobacillus pentosus LLA8 had optimal growth at 48 hours fermentation, while using instant BAL had optimal growth in 24-hour fermentation. In the antioxidant activity of tomato juice fermented using Lactobacillus pentosus LLA8, the pattern of antioxidant activity increased with the highest antioxidant activity at 24 hours fermentation, while using BAL Instant the highest antioxidant activity occurred at 0 hours fermentation, then decreased at 24 hours fermentation time so that the lowest antioxidant activity was obtained. At the pH value and glucose content of both tomato juice fermented by Lactobacillus Pentosus LLA8 and intestinal BAL, the longer the fermentation time the glucose content and pH of tomato juice decreases. The antimicrobial inhibitory activity of fermented tomato juice Lactobacillus Pentosus LLA8 has the optimal inhibition of Staphylococcus aureus FNCC 0047 bacteria and Escherichia coli FNCC 0091 at 48 hours fermentation, while inhibitory activity against Salmonella typhimurium bacteria FNCC 0187 is optimal at 24 hours fermentation. In the results of the sensory analysis, in terms of taste, aroma and overall tomato juice fermented by Lactobacillus pentosus LLA8 is preferred by panelists compared to tomato juice which is fermented with instant culture.

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: 28 Nov 2019 01:48
Last Modified: 28 Nov 2019 01:48
URI: http://repository.unika.ac.id/id/eprint/20437

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