LINDAYANI, LINDAYANI and HARTAYANIE, LAKSMI (2018) Instant Lactic Acid Bacteria Culture for making Vegetable Probiotic Beverages from Bitter Gourd (Momordica Charantia L.) Juice. Instant Lactic Acid Bacteria Culture for making Vegetable Probiotic Beverages from Bitter Gourd (Momordica Charantia L.) Juice.
![[img]](http://repository.unika.ac.id/style/images/fileicons/text.png) |
Text
58319970012018G1_instant lab.pdf Restricted to Registered users only Download (663kB) |
Abstract
Fruit based probiotic beverages can give a lot of advantages for our health and good for metabolism. Bitter gourd (Momordica charantia L.) is a kind of fruit that contains a lot of vitamin, mineral, antioxidant, and bioactive compound which can support our health. Bitter gourd juice fermentation using lactic acid bacteria can enhance the nutrition compound , shelf-life, and some of sensory properties inside the juice. Lactic acid bacteria that is used in this used in this research instant lactic acid bacteria with active bacterial culture of Lactobacillus bulgaricus, Strepstococcus thermophilus, and Lactobacillus acidophilus. Variety of bitter gourd that is used this research is "Kambas" bitter gourd . The aim of this research is to examine the effect of ferentation is "Kambas" bitter gourd using lactic acid bacteria toward the physicochemical and microbiological charactericstic of "Kambas" bitter gourd juice as the main ingredient of probiotic beverages. In this fermentation method, there are 2 different time of fermentation that are 24 and 48 hours. The viability of lactic acid bacteria is is determined by using total plate count (TPC) method and describe the colony as CFU/ml. For the chemical analysis such as DPPH radical -scavenging activity, pH measurement, and determination of sucrose concentration are measured at different time of fermentation (24 and 48 hours). All of the data were analyzed using Microsoft Excel 2010. The result showed that probiotics number increased during 24 hours of fermentation then decreased at 48 hours of fermentation. The pH and total dissolved solid expressed as concentration of probiotic beverages also decreased gradually during fermentation.
| Item Type: | Article |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | ms F. Dewi Retnowati |
| Date Deposited: | 02 Mar 2021 03:58 |
| Last Modified: | 02 Mar 2021 03:58 |
| URI: | http://repository.unika.ac.id/id/eprint/23707 |
Actions (login required)
 |
View Item |
