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All Journal Proceeding of Mulawarman Pharmaceuticals Conferences
M. Arifuddin
Laboratorium Penelitian dan Pengembangan Kefarmasian “Farmaka Tropis”, Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia
Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology

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Pengaruh Waktu Fermentasi Sari Kulit Buah Naga Merah (Hylocereus polyrhizus) Terhadap Total Bakteri Asam Laktat (BAL): Effect of Fermentation Time of Red Dragon Fruit Peel Juice (Hylocereus polyrhizus) on Total Lactic Acid Bacteria (LAB) Aprilia Wulandari; M. Arifuddin; Yurika Sastyarina
Proceeding of Mulawarman Pharmaceuticals Conferences Vol. 14 (2021): Proceeding of Mulawarman Pharmaceuticals Conferences
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (289.059 KB) | DOI: 10.25026/mpc.v14i1.545

Abstract

Fermentation process decomposes lactose into lactic acid and various other components with success parameters seen from the pH value and Total Lactic Acid Bacteria. The purpose of this research is to analyze the effect of the fermentation time of the Red Dragon Fruit peel extract on the pH value and lactic acid bacteria. The method includes the process of extracting samples and pasteurizing the juice and then proceeding with fermentation with variations of 3, 4, 5, and 6 days at 37ºC. In addition, the extract was prepared into a test solution with graded dilutions for further testing of totaled LAB using the Total Plate Count (TPC) method. The best pH value is showing in the 5-day fermentation time, which is 3.82 and the best LAB value is showing in the 6-day fermentation time, which is 18 x . The results showed that the time of fermentation affected the pH and LAB value.
Pengaruh Waktu Fermentasi Bakteri Asam Laktat Dari Sari Kulit Buah Naga Merah (Hylocereus Polyrhizus) Terhadap Aktivitas Bakteri Propionibacterium acne: Effect of Lactic Acid Bacteria Fermentation Time from Red Dragon Fruit Peel Juice (Hylocereus Polyrhizus) on the Activity of Propionibacterium acne Cindy Puspita Perdana; M. Arifuddin; Yurika Sastyarina
Proceeding of Mulawarman Pharmaceuticals Conferences Vol. 14 (2021): Proceeding of Mulawarman Pharmaceuticals Conferences
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.651 KB) | DOI: 10.25026/mpc.v14i1.548

Abstract

Fermentation of lactic acid bacteria from Red Dragon Fruit peel extract (Hylocereus polyrhizus) produces bacteriocins that can inhibit the growth of pathogenic bacteria. The purpose of this research is to the Red Dragon Fruit peel extract that has been fermented using lactic acid bacteria has the potential to inhibit the growth of Propionibacterium acne bacteria. The method includes the process of extracting samples and pasteurizing the juice and then proceeding with the fermentation process with variations in time of 3 days, 7 days, 12 days, and 14 days at 37?C. Antibacterial testing was carried out using the good method. The results showed that there was an effect of fermentation time on a low pH value of 3.98. As well as antibacterial testing can inhibit the growth of propionibacterium acne bacteria with the largest inhibition zone shown in the 7th day fermented extract at a concentration of 50% at 22.72 mm, a concentration of 75% is 22.99 mm, and a concentration of 100% is 25.97 mm.
Co-Authors Aprilia Wulandari Cindy Puspita Perdana Yurika Sastyarina