Metrics

  • visibility 417 views
  • get_app 4046 downloads
description Journal article public Indonesian Journal of Applied Chemistry

Probiotic Characteristic of Lactic Fermentation Beverage of Pineapple Juice with Variation of Lactic Acid Bacteria (Lab) Types

Samsul Rizal, Maria Erna, Fibra Nurainy, Artha Regina Tambunan
Published 2016

Abstract

Functional foods, is food that consumed as usual diet, has physiological effect, and can reduce the effect of chronic disease. One of them is probiotic beverages. Probiotic beverages that have been widely known over the time were produced by dairy house. This product could have been expensive due to the cost of raw materials. The alternative raw material such as the use of extracted pineapple juice may reduce the price of the final product. The aim of\ this research was to study the effects of Lactic Acid Bacteria (LAB) types toward characteristics of the probiotic beverage from pineapple juice, and get the best LAB types that produce the best probiotic characteristics of lactic beverage fermentation from pineapple juice. This research applied explorative method in a single treatment which LAB types Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, and Streptococcus thermophilus as an innoculum evaluated. The data obtained were analyzed using Least Significance Difference (LSD) on 1% and 5% degree. The observed reseach were pH value, total lactic acid, total LAB, resistancy towards acidic pH (2,5) test, and antagonistic activities test against pathogenic bacteria. The result showed that the best strain qualified as probiotics criteria was Lactobacillus casei. It was having pH value 3,54; total lactic acid 3,45; and total Lactobacillus casei 1,1x1010 cfu/mL. The log colony difference for the low acid- tolerant pH was 5,67 cfu/mL; and the antagonistic activity towards pathogen bacteria Bacillus cereus was 13,97 mm2.

Full text

 

Metrics

  • visibility 417 views
  • get_app 4046 downloads