<![CDATA[Melon peel (Cucumis melo L.) is an abundant agricultural by-product in Indonesia containing bioactive compounds such as phenolics, flavonoids, and pectin that have potential for functional probiotic drink development. This study aimed to evaluate the effect of fermentation time of melon peel using Lactobacillus plantarum on bacterial viability, antibacterial activity, and chemical profile of the fermented product. Fermentation was carried out facultative anaerobically at 37 °C for 24, 48, and 96 h under shaking and static conditions. The results showed that fermentation significantly enhanced antibacterial activity against Escherichia coli compared to the unfermented control. The highest antibacterial activity was obtained from shaking fermentation at 48–96 h, with an inhibition zone reaching 11.0 mm at 100% concentration. GC-MS analysis revealed substantial changes in the chemical profile after fermentation, characterized by a sharp increase in 5-hydroxymethylfurfural (HMF) from 3.93% to 49.04%, an increase in 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) from 1.98% to 13.42%, and the appearance of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF), which possesses antimicrobial activity. In contrast, dominant lipophilic compounds such as 9-octadecenoic acid methyl ester and n-hexadecanoic acid decreased sharply after fermentation. The antibacterial activity of the fermented product is suggested to result from the synergistic effects of organic acids, hydrogen peroxide, bacteriocins, and biotransformed phenolic compounds. Therefore, fermentation of melon peel using L. plantarum, particularly with shaking for 48 h, represents a promising approach for producing a functional product with notable antibacterial activity.]]>
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