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All Journal Jurnal Gizi BERKALA SAINSTEK Jurnal Ilmiah Biosaintropis (Bioscience-Tropic) Darussalam Nutrition Journal Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Argipa (Arsip gizi dan Pangan) Jurnal Kesehatan Indonesia Jurnal Gizi Prima JPP Jurnal Kesehatan Poltekkes Palembang Jurnal Dunia Gizi Jurnal Mitra Kesehatan Jurnal Mitra Masyarakat (JMM) Indonesian Community Journal Jurnal Teknologi Pangan dan Industri Perkebunan
Afrinia Ekasari
STIKes Mitra Keluarga
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Environmental Science Health Professions Immunology & microbiology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Jurnal Gizi

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Potensi Minuman Probiotik Berbahan Dasar Campuran Buah (Jambu, Lemon, Melon, Bit) Sebagai Minuman Kesehatan Sari, Afrinia Eka; Anindita, Reza
Jurnal Gizi Vol 13, No 1 (2024): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.13.1.2024.1-7

Abstract

Background; The health of the digestive tract is very important for maintaining the body's immune system, in maintaining the health of the digestive tract there are two components of probiotics and prebiotics are needed. Probiotics are good bacteria that are beneficial for the health of the digestive tract. Probiotics can be obtained through food or drink that has gone through a fermentation process using gram-positive bacteria. Probiotics produce bacteriocins and several compounds needed by the body such as lactic acid, acetic acid, hydrogen peroxide, lactoperoxidase and lipoperoxide, pyridoxine, niacin, folic acid, cobalamin and biotin which are useful for boosting the body's immune system. Objectives; The purpose of this study was to make a probiotic drink with fruit-based ingredients (guava, lemon, melon, beet) as a probiotic product that can be an alternative health drink. Material and Method; This study used an experimental design with a completely randomized design, where there were three formulas that had differences in the addition of sugar (F1: 10% sugar, F2: 20% and F3: 30%). The materials used in this study included: Guava, Lemon, Melon,Beets, Sugar and used the Lactobacillus plantarum bacterial starter. The tests carried out included: organoleptic test, total plate count test and acidity test Results; the organoleptic test results, it was found that Formula 3 was the most preferred with organoleptic qualities: slightly sour, slightly muddy and very red in color. The red color comes from beets. The acidity level of each formula includes: F1 (3.43), F2 (3.39), F3 (3.34). The results of the total plate number test showed that the average total plate number of the product was 1.7 x 10 8/CFU/ml.Keywords: Beets, Guava, Healthy drink, Lemon, Melon, Probiotics
Co-Authors Alda Dwi Septianti Alfi Fairuz Asna Anung Ahadi Pradana Beandrade, Maya Uzia Dela Eka Nur Oktantia Delia Nurul Fitriana Dhanisa Minati, Shafiah Dian Nur Khalifah Dinda Marizka Alvioni Dwi Kusumowati Dyah Permanasari Eka Nur Oktantia, Dela Elfira Maya Sari Elsa Afiera Fristy Rahmazahra Danty Guntari Prasetya Guntari Prasetya Iranti, Tasya Putri Joni Siahaan Kusumowati, Dwi Luthfia Fahira Marifah Nur Azzahra Sulistyo Mujahidil Aslam Mujahidil Aslam Nabila Fairuz Maulidya Nathalia, Dede Dwi Nita Maylina Noerfitri, Noerfitri Novita Isnaeni, Rahma Prasetya, Guntari Putri Rahmah Alamsyah Putri, Intan Kurnia Rahmanita Pujianti Reza Anindita Anindita Rohayati Rohayati Salwa Salsabillah Sartika, Arindah Nur Sartika, Arindah Nur Setyodewi, Elisabeth Shafiah Dhanisa Minati Sianturi, Renta Silvia Mawarti Perdana Siti Chaerani Syah, Muh Nur Hasan Tasya Putri Iranti Tasya Putri Iranti Tri Marta Fadhialh, Tri Marta Tria Maulida Ahadiyati