VIVIN, ELIZABET (2019) VIABILITAS BAKTERI ASAM LAKTAT DAN STABILITAS AKTIVITAS ANTIOKSIDAN PADA MINUMAN FUNGSIONAL PROBIOTIK PARE (Momordica charantia L.) SELAMA KONDISI PENYIMPANAN. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Bitter melon (Momordica charantia L.) is a tropical medicinal plant which commonly consumed as one of the most famous natural remedy in treating many illness because of many benefits nutrient content. One of the ways to preserve or moreover to increase the nutritional content is fermented by lactic acid bacteria (LAB), and make it as the probiotic drink or supplement formulation, because of food fermented by microorganism can enhanced the antioxidant activity and the content of phenolic acid. The fresh bitter melon “Kambas” were fermented by added Lactobacillus pentosus LLA8, Lactobacillus fermentum LLB3, and instant lactic acid bacteria as LAB. The optimum incubation condition at 37oC for 24 hours. Total Plate Count with Spread Plate Method is used to determine the cell number of microorganism. The fermented bitter melon will keep at 4oC storage condition for 4 weeks. The antioxidant activity of fermented bitter melon juice was determined the by DPPH analysis and viability of lactic acid bacteria is determined by Total Plate Count every 3 days. The result of DPPH Scavenging activity, pH, and sugar concentration were analyzed by using statistical software IBM SPSS Statistic 20 with test of analysis of variance (ANOVA). The significant differences between treatment were determined by using Duncan Test New Multiple Range Test (DMRT) at 95% confidence level. Thus, the purpose of this study is to determine the viability of lactic acid bacteria and to investigate the antioxidant activities in the bitter melon fermented drink during storage condition. The viability of lactic acid bacteria in fermented bitter melon juice throughout the 30 days of refrigerated storage condition (4oC) showed that the bitter melon juice fermented with L. pentosus LLA8 and L. fermentum LLB3 has a good viability until 12th day, and for instant lactic acid bacteria has a good viability until 15th day, and the amount of living cell is still in the minimum range of probiotic drink that is 106–107 CFU of probiotic bacteria per milliliter. This result also showed that different LAB strain will show a different number of antioxidant activity. After 30 days of refrigerated storage (4oC), bitter melon juice with L. pentosus LLA8 has the highest antioxidant activity until 89.42±0.99 (%) on day 0, but in the 30th day, bitter melon juice with L. fermentum LLB3 showed the highest antioxidant activity compared another strain which was 70.94±1.20 (%). The pH and total soluble solid (sugar concentration) of fermented bitter melon juice has significant changes during storage condition, but the range weren’t wide and relatively stable.

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