Research article
Making Probiotic Drinks Based Bogor Pineapple Skin Using Lactobacillus casei with Different Fermentation Time
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Abstract
Probiotic drink is a functional food that contains probiotic bacteria and can improve digestive health. This study aims to determine the best fermentation time to obtain pineapple skin probiotic drinks and to determine the effect of fermentation time on the chemical, microbiological and organoleptic characteristics of pineapple skin probiotic drinks. This research method used a simple one-factor Completely Randomized Design (CRD) consisting of 5 treatments and 3 replications so as to obtain 15 experimental units. The treatment consisted of 5 treatments, namely the duration of fermentation 24 hours, 48 hours, 72 hours, 96 hours, 120 hours. Parameters observed include chemical and microbiological properties, namely pH, vitamin C, ash content, lactic acid, total lactic acid bacteria, while for organoleptic properties include aroma, color and taste. Making a probiotic drink based on bogor pineapple skin using lactobacillus casei with different fermentation times has a significant effect on the parameters of pH, lactic acid, total lactic acid bacteria and has a significant effect on color organoleptic parameters. While the parameters of vitamin C, ash content, aroma and taste did not have a significant effect. Making a probiotic drink based on bogor pineapple skin using lactobacillus casei with different fermentation times, the best is in the 24-hour fermentation treatment (P1).
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Introduction
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Material and Methods
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Funding Information
Univ. Khairun
Competing interest
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Conflict of interest
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
Ethical approval acknowledgements
No ethical approval required for this article. All procedures followed were in accordance with the ethical standards of the responsible committee on human experimentation (institutional and national) and with the Helsinki Declaration of 1975, as revised in 2008 (5)
Supplementary files
Data sharing not applicable to this article as no datasets were generated or analysed during the current study, and/or contains supplementary material, which is available to authorized users.
Bibliographic Information
Cite this article as:
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Submitted
10 June 2021 -
Accepted
24 June 2021 -
Published
25 June 2021 -
Version of record
23 August 2021 -
Issue date
30 May 2021
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Academic subject
Agriculture
Copyright
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