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All Journal AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Agrikan: Jurnal Agribisnis Perikanan
Rahayu, Weny
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Environmental Science

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Making Probiotic Drinks Based Bogor Pineapple Skin Using Lactobacillus casei with Different Fermentation Time Rahayu, Weny; Albaar, Nurjanna; Muhamad Saleh, Erna Rusliana
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 1 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

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Abstract

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 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.
Making Probiotic Drinks Based Bogor Pineapple Skin Using Lactobacillus casei with Different Fermentation Time Rahayu, Weny; Albaar, Nurjanna; Saleh, Erna Rusliana Muhamad
Agrikan: Jurnal Agribisnis Perikanan Vol 14, No 1 (2021)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.14.2.172-183

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).
Co-Authors Albaar, Nurjanna Erna Rusliana Muhamad Saleh