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All Journal Unesa Journal of Chemistry Jurnal Ilmiah Pangan Halal
Prima Retno Wikandari
State University of Surabaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Industrial & Manufacturing Engineering Materials Science & Nanotechnology Other

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PEMANFAATAN SARI KULIT PISANG KEPOK (Musa paradisiaca L.) SEBAGAI MINUMAN FERMENTASI MENGGUNAKAN Lactobacillus plantarum B1765 Annisa Suci Hermansyah; Prima Retno Wikandari
Unesa Journal of Chemistry Vol. 14 No. 1 (2025): Vol 14 No 1 (2025)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/ujc.v14n1.p20-27

Abstract

Kepok banana peel is an agricultural waste that has not been optimally utilised. Efforts are needed to utilise the waste that provides added value as a food product. Fermented beverage is one of the products that can be developed based on the nutritional potential of kepok banana peel. This study was conducted to determine the effect of variation in fermentation duration on product quality including microbiological quality (Total Lactic Acid Bacteria (LAB)), chemical quality (pH and Total Titratable Acid (TAT)) and organoleptic quality (Colour, Taste and Aroma) in kepok banana peel fermented beverage using Lactobacillus plantarum B1765. Fermentation was carried out for 0, 6, 12, 18, 24 and 30 hours at 37°C. Total LAB was calculated using the Total Plate Count (TPC) method, pH was determined using a pH meter, and TAT was tested using the acid-base titration method. Meanwhile, organoleptic was tested using the panellist's favourite level quality test. The results showed that the fermentation time reached the highest LAB growth up to 2.23 x 108 CFU/mL at 12 hours fermentation. pH decreased from 6.07 to 3.82 and TAT increased from 0.14% to 0.7% at 30 hours fermentation. Meanwhile, the level of panellists' liking reached an optimum at 24 hours with the category of liking. According to SNI 7552:2018 from the aspects of total LAB, TAT, and organoleptic, the best fermentation time is 24 hours.
Kajian Peningkatan Aktivitas Antioksidan pada Umbi-Umbian Melalui Fermentasi Nur Hasanah Jusman; Prima Retno Wikandari; Ratih Dewi Saputri
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19321

Abstract

Tubers are recognized as local food sources rich in bioactive compounds, particularly phenolics and flavonoids, which function as natural antioxidants. However, in many tubers, phenolic compounds are often bound in glycosidic forms, reducing their antioxidant effectiveness. To enhance their bioactivity, these glycosidic bonds can be hydrolyzed through fermentation, utilizing microorganisms with β-glucosidase activity such as Lactobacillus plantarum. This enzyme breaks glycosidic bonds, releasing glucose and aglycones in free forms that are more biologically active and possess greater antioxidant potential. As a result, the bioavailability and absorption of phenolic compounds in the human body are improved, enhancing their ability to neutralize free radicals. Several types of tubers, including Chinese yam, jicama, and cassava, have shown significant increases in total phenolic and flavonoid content after undergoing fermentation. Studies have demonstrated that fermentation not only boosts antioxidant activity but also supports the development of more nutritious and affordable functional food products derived from tubers. Nonetheless, the success of fermentation depends on several factors, including microbial strains, fermentation duration, environmental conditions, and processing techniques. This review aims to summarize current findings on how fermentation enhances antioxidant properties in tubers and its potential application in functional food innovation.
Co-Authors Annisa Suci Hermansyah Nur Hasanah Jusman Ratih Dewi Saputri