CHRISTINA, ELSA (2019) THE POTENTIAL OF DUWET FRUIT JUICE (Syzygium cumini) AS FERMENTATION MEDIA FOR Lactobacillus fermentum LLB3 IN MAKING PROBIOTIC BEVERAGES. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
In general, probiotic beverages mostly dairy-based. Therefore this probiotic beverages cannot be consumed for those who are allergic to milk, have high cholesterol, vegetarians, or those on a low-fat diet. Besides milk, other food ingredients also have potential to become probiotic beverages. One example of this ingredients is duwet (Syzygium cumini).Most of Indonesian do not familiar with duwet, so their utilization are decrease all over time. This fruit contains anthocyanin pigments that give red color and as antioxidants that benefit for humans. The pH of this fruit around 3,77 – 3,87 and has carbohydrate content around 13.4%, which is suitable for the growth of Lactic Acid Bacteria (LAB). LAB, especially the genus Lactobacillus, widely used as a microorganism that can maintain microbial balance in human gastrointestinal tract. This study used LAB L. fermentum (LLB3), which has been proved in previous studies as probiotic agents, and also mixed culture ‘Yogourmet’. The purpose of this study was to determine the potential of duwet fruit juice as a medium for L. fermentum LLB3 in making probiotic beverages, and to determine the effect of fermentation processes with L. fermentum LLB3 (0, 24 and 48 hours) on the number of LAB, antimicrobial and bacteriocin activity, antioxidants activity, pH, total sugar, and the level preference of the panelists against probiotic beverages produced. This study began with making duwet fruit juice, then inoculated with L. fermentum LLB3 and mixed culture, then fermented for 48 hours. After fermentation, the number of LAB was tested using spread plate method on MRSA + CaCO3 media. Another tests that also done are antimicrobial and bacteriocin activity tests with well diffusion methods against 3 pathogenic bacteria (Escherichia coli FNCC 0091, Salmonella thypimurium FNCC 0056, and Staphylococcus aureus FNCC 0047), chemical tests (pH, concentration sugar, antioxidant activity), and sensory analysis for samples fermented for 24 hours (30 untrained panelists). The results of the number of LAB showed that the growth of L. fermentum in duwet juice was better than mixed culture, and optimal fermentation was 24 hours with number of LAB ranged between 2.5 x 108 - 9.9 x 108 CFU / ml. The fermentation of duwet juice does not show bacteriocin activity, but shows antimicrobial activity which increases over the fermentation time. Moreover, 48 hours of fermentation increased the antioxidant activity of fermented duwet juice with L. fermentum LLB3, but the antioxidant activity of fermented duwet juice with mixed culture decreased at 48 hours fermentation. After 48 hours fermentation, pH value and total sugar also decreased. The sensory analysis showed that the fermentation with L. fermentum LLB3 was preffered rather than neither fresh duwet juice nor fermentation with mixed culture.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 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 01:45 |
| Last Modified: | 01 Oct 2020 02:59 |
| URI: | http://repository.unika.ac.id/id/eprint/20456 |
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