FERMENTATION OF DUWET FRUIT (Syzygium cumini) JUICE USING Lactobacillus pentosus LLA18 FOR MAKING PROBIOTIC BEVERAGES

AGUSRIANI, AGUSRIANI (2019) FERMENTATION OF DUWET FRUIT (Syzygium cumini) JUICE USING Lactobacillus pentosus LLA18 FOR MAKING PROBIOTIC BEVERAGES. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Probiotic beverages known in Indonesia are generally made from milk-based ingredients, such as yogurt and kefir. However, milk-based probiotic drinks can pose health problems, such as lactose intolerance, high fat levels, cholesterol levels, and milk protein allergies. Therefore, so many developments of non-dairy probiotic drinks are based on fruits and vegetables. One of the suitable fruit to make non-dairy fermented beverages is a duwet fruit (Syzygium cumini). The duwet fruit has an astringent flavor with antioxidant activity (82%) and sugar content (13.4%). The content of sugar and antioxidants in the duwet fruit is expected to increase the functional value of the probiotic drink. The fruit juices in this research were fermented using the bacteria Lactobacillus pentosus LLA18 and the mixed culture of the brand "Yogourmet" (as a control). The bacteria Lactobacillus pentosus LLA18 is already tested as a probiotic bacteria based on previous research. The purpose of this research is to know the ability of duwet fruit juice as a fermentation medium for Lactobacillus pentosus LLA18, to determine the effect of duwet fruit juice fermentation on its component properties (pH, total sugar, antioxidants, and antimicrobial activity to inhibit pathogenic bacteria) during fermentation time (24 and 48 hours), and to know the results of sensory evaluation of probiotic drinks from duwet fruit juices. The content of lactic acid bacteria in duwet fruit juice was analyzed by total plate count method. Antimicrobial and bacteriosin inhibitory activity was analyzed by agar well diffusion method. The chemical analysis including antioxidant activity (DPPH), pH (pH meter), and total sugar (phenol-sulphate). Sensory analysis (hedonic rating method) uses 30 untrained panelists who are FTP students (2015-2017). The results showed that the content of lactic acid bacteria from duwet fruit juice fermented with Lactobacillus pentosus LLA18 and the mixed culture brand "Yogourmet" has optimal growth in 24-hours fermentation with the number of colony around 2 x 108 – 1.7 x 109 CFU/ml and 3 x 107 – 4.3 x 108 CFU/ml. Antioxidant activities of both samples showed the optimal increase in antioxidant activity on 24-hour fermentation, which is 90.10% for duwet fruit juices fermented with mixed cultures brand "Yogourmet" and 90.42% for duwet fruit juice fermented with Lactobacillus pentosus LLA18. The results of antimicrobial inhibitory activity was increase during fermentation. The results of pH and total sugar analysis was decrease during fermentation. But overall, Lactobacillus pentosus LLA18 has a content of lactic acid bacteria, antioxidant activity, and the antimicrobial inhibitory activity better than the mixed culture brand "Yogourmet". The results of the sensory analysis showed that panelists preferred fermented duwet fruit juice compared to fresh duwet fruit juice.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Beverage Technology > Fermentation
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 28 Nov 2019 01:45
Last Modified: 28 Nov 2019 01:45
URI: http://repository.unika.ac.id/id/eprint/20458

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