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All Journal Agrointek Jurnal Biologi Tropis JURNAL PengaMAS TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Journal of Agricultural Socio-Economics (JASE) Anjoro : International Journal of Agriculture and Business Jurnal Teknologi Kimia Unimal PERADABAN JOURNAL of ECONOMIC and BUSINESS Teknologi dan Industri Pertanian Indonesia Jurnal Pengabdian Masyarakat dan Riset Pendidikan Jurnal Tarreang: Tren Pengabdian Masyarakat Agrokompleks Jurnal Agribest
Sudirman Sudirman
Universitas Sulawesi Barat
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Social Sciences Other

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Journal : Anjoro : International Journal of Agriculture and Business

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Development of probiotic fermented smoothie made from "Loka Pere" endemic banana of West Sulawesi Alwi, Achmad Nur Syawal; 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.
Co-Authors Alwi, Achmad Nur Syawal Atina Rahmawati Azis, Nur Afni Dodyk Pranowo Editya Hendrawarman Fadillah, Ummu Farah Lorine Tantalu Lorine Tantalu Lorine Tantalu Mochammad Azkari Hisbulloh Akbar Nurul Wakiah Puji Putro Ardianto Riskawati Riskawati, Riskawati Rizki Abdillah Tanjung Sahrul Salam Santoso, Dian Kartika Sri Handayani Suhindra, Rahmad Trinoviyani Trinoviyani, Trinoviyani Wakiah, Nurul Wike Agustin Prima Dania Wirawan Wirawan