GUNAWAN, MICHELLE (2019) CHARACTERISTICS OF FERMENTED TOMATO DRINK USING Lactobacillus fermentum LLB3 CULTURE AND COMMERCIAL CULTURE. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Functional food is a product that has physiological functions that can be beneficial for our health. Probiotic drinks are one of the functional food products. Probiotic drinks are proven to suppress the growth of pathogenic bacteria and decomposers so they can maintain the development of microflora in the intestine, because organic acids and bacteriocin compounds are produced during the fermentation process. Probiotic drinks that are well known are probiotic drinks from fermented milk, such as yogurt, kefir, yakult. Fruit-based probiotic drinks can enhance the variety of fermented drinks and can also be consumed by vegetarian consumers. So, fruit juice can be used as an alternative to make fermented drinks. Tomato is one of the fruits that is quite popular in Indonesia because it has a unique taste that is blend of sour and sweet flavors. Tomatoes are one of the fruits that are rich in antioxidants such as lycopene, alpha-carotene, beta-carotene, vitamin C, vitamin E, lutein, and flavonoids. Tomatoes also have fructose and glucose content which can help the growth of lactic acid bacteria during fermentation. The aim of this research was to compare the ability of tomato juice as a medium for growth of lactic acid bacteria during the fermentation process and to find out the results of tomato fermentation using Lb. fermentum LLB3 and instan culture bacteria for 0, 24 and 48 hours such as antioxidants activity, pH, total plate count, sugar content, and antimicrobial activity against pathogenic bacteria (E. coli FNCC 0091, Staphylococcus aureus FNCC 0047, and Salmonella typhimurium FNCC 0187). The first step is rejuvenation of instant culture and Lb. fermentum LLB3, then the culture is inoculated into pasteurized tomato juice. The fermentation process is carried out for 24 and 48 hours. After that, microbiological, chemical and organoleptic analyzes were carried out on each sample. TPC fermented using Lb. fermentum LLB3 had the highest amount of fermentation at 48 hours with the amount of LAB as much as 1.7 x 109 CFU / ml, while the fermentation results with instant culture was increasing at 24 hours fermentation time and decreased at 48 hours fermentation time. Antioxidant activity of fermented tomato juice using Lb. fermentum LLB3 and instant culture decreasing at 24 hours fermentation time and increasing at 48 hours fermentation time. Inhibition of antimicrobial activity against pathogenic bacteria in all samples increased after 48 hours of fermentation time. pH and sugar content of Lb. fermentum LLB3 and instant culture decreased along the duration time of the fermentation. The conclusionn of this study, tomato juice has better potential asam a fermentation medium in making probiotic drinks using Lb. fermentum LLB3 with 48 hours fermentation compared to instant culture. Antioxidant activity and antimicrobial activity increased, while the sugar content and pH decreased after 48 hours of fermentation. The overall value of the sensory analysis results from the two samples is still classified as disliked by the panelist because the smell is too strong and the taste is very acid.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 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 01:46 |
| Last Modified: | 07 Oct 2020 03:27 |
| URI: | http://repository.unika.ac.id/id/eprint/20450 |
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