Comparison and Evaluation of Fermentation Results of Probiotic Products by Acenobacter xylinum: Komparasi dan Evaluasi Hasil Fermentasi Produk Probiotik dengan Kultur Acenobacter xylinum

Kinanti Lestari (Akademi Farmasi Surabaya)
Floreta Fiska Yuliarni (Akademi Farmasi Surabaya)
Lailatus Sa’diyah (Akademi Farmasi Surabaya)
Silvi Ayu Wulansari (Akademi Farmasi Surabaya)
Selvyronica Eka Agustine (Akademi Farmasi Surabaya)
Fatma Ariska Trisnawati (Akademi Farmasi Surabaya)
Silfiana Nisa Permatasari (Akademi Farmasi Surabaya)

Journal Pharmasci (Journal of Pharmacy and Science)
Vol. 8 No. 1 (2023): Journal Pharmasci (Journal of Pharmacy and Science)

products with Acetobacter xylinum starter included Nata and Kombucha. The large number of studies on probiotic product innovation should be followed by a survey on public acceptance of the products. This research aim to compare of the yield of probiotic products after fermentation process which was evaluated from a physical perspective, pH and public acceptance. This research is an experimental study to compared the fermented results of two types of probiotic products, nata and kombucha which are differentiated based on their raw ingredients. The nata products sample which had the largest thickness and weight of cellulose biofilm was NDC, while the kombucha products sample which had the largest thickness and weight of cellulose biofilm was KGF. pH of all samples, both nata and kombucha, decreased during the fermentation process. The samples of nata products that were most accepted by the panelists were NDC and NDM in terms of color, smell and taste. The samples of kombucha products that were most accepted by the panelists were KAF and KMF in terms of color, smell and taste.