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All Journal Samakia: Jurnal Ilmu Perikanan Anjoro : International Journal of Agriculture and Business
Achmad Nur Syawal Alwi
Universitas Sulawesi Barat
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Immunology & microbiology Other

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Development of probiotic fermented smoothie made from "Loka Pere" endemic banana of West Sulawesi Achmad Nur Syawal Alwi; Trinoviyani Trinoviyani; Sudirman Sudirman
Anjoro: International Journal of Agriculture and Business Vol. 6 No. 2 (2025): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/anjoro.v6i2.5348

Abstract

Functional food products play a crucial role in maintaining human health. One such functional food product that benefits digestive health is probiotic products. Banana "Loka Pere" can be the primary raw material for probiotic products. The monosaccharide and fiber content in the banana "Loka Pere" can serve as substrates for probiotic bacteria. A probiotic fermented smoothie made from banana "Loka Pere" is one such example of a probiotic product. Smoothies were chosen for their superior fiber composition, which remains intact due to the absence of fruit fiber filtration. This study examines and analyzes the growth ability of probiotics through the fermentation process in smoothies made from "Loka Pere" bananas, focusing on the parameters of pH, total acid, and the number of probiotic bacteria. The variables used included variations in probiotic powder (Lacto B and L-Bio) and variations in fermentation time (0 hours, 24 hours, and 48 hours) with three replications. The analysis results showed significant differences in pH, total acid, and probiotic count. The results showed that the use of L-Bio probiotic powder and 48 hours of fermentation time provided the best results, with a pH value of 3.81, a total acid content of 0.69%, and several probiotic bacteria at a log of 7.65 CFU.mL–1.
Karakteristik Fisikokimia dan Mutu Mikrobiologis Sambal Penja Berbasis Minyak Mandar Riarahmadani; Rahma Yanti T; Mentari Mangguali; Achmad Nur Syawal Alwi
Samakia : Jurnal Ilmu Perikanan Vol 17 No 2 (2026): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v17i2.10475

Abstract

Penja fish (Sicyopterus pugnans) is a local food resource closely associated with food consumption in West Sulawesi. Processing penja fish into a sambal formulated with Mandar oil represents a form of food diversification that combines a local fishery resource with a traditional regional oil. This study aimed to identify the initial characteristics of penja fish sambal based on Mandar oil through physicochemical, microbiological, and sensory observations. Four formulations were evaluated: M0 as the control containing 200 mL vegetable oil, M1 containing 200 mL Mandar oil, M2 containing 150 mL Mandar oil, and M3 containing 100 mL Mandar oil. Physicochemical parameters included moisture content, pH, fat content, acid value, and initial peroxide value. Microbiological characteristics included Total Plate Count, molds and yeasts, and coliforms, while sensory characteristics included color, aroma, taste, texture, and overall acceptance. Moisture content ranged from 34.03–34.81%, pH from 3.89–4.52, and fat content from 23.76–33.65%. Acid value ranged from 1.122–1.459 mg KOH/g and initial peroxide value from 1.1–1.9 mEq/kg. Total Plate Count and molds and yeasts were <1.0×10¹ CFU/g in all treatments, while coliforms were <3 APM/g. Sensory scores ranged from 4.53–5.07 for color, 4.70–5.23 for aroma, 3.90–4.63 for taste, 4.57–4.90 for texture, and 4.73–5.03 for overall acceptance on a 1–7 scale. M3 achieved the highest overall acceptance score of 5.03. These initial characteristics indicate that the formulation containing 100 mL Mandar oil provides a promising combination of initial quality and sensory acceptance for further development of penja fish sambal. Keywords: Mandar oil, microbiological quality, penja fish, physicochemical characteristics, sambal
Co-Authors Mentari Mangguali Rahma Yanti T Riarahmadani Sudirman Sudirman Trinoviyani Trinoviyani