Making Probiotic Drinks Based Bogor Pineapple Skin Using Lactobacillus casei with Different Fermentation Time

Agrikan: Jurnal Agribisnis Perikanan

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Field Value
 
Title Making Probiotic Drinks Based Bogor Pineapple Skin Using Lactobacillus casei with Different Fermentation Time
 
Creator Rahayu, Weny
Albaar, Nurjanna
Saleh, Erna Rusliana Muhamad
 
Subject Agriculture
Probiotic Drink; Bogor Pineapple Skin; Fermentation Time; Lactobacilus casei
 
Description Probiotic drink is a functional food that contains probiotic bacteria and can improve digestive health. This study aims to determine the best fermentation time to obtain pineapple skin probiotic drinks and to determine the effect of fermentation time on the chemical, microbiological and organoleptic characteristics of pineapple skin probiotic drinks. This research method used a simple one-factor Completely Randomized Design (CRD) consisting of 5 treatments and 3 replications so as to obtain 15 experimental units. The treatment consisted of 5 treatments, namely the duration of fermentation 24 hours, 48 hours, 72 hours, 96 hours, 120 hours. Parameters observed include chemical and microbiological properties, namely pH, vitamin C, ash content, lactic acid, total lactic acid bacteria, while for organoleptic properties include aroma, color and taste. Making a probiotic drink based on bogor pineapple skin using lactobacillus casei with different fermentation times has a significant effect on the parameters of pH, lactic acid, total lactic acid bacteria and has a significant effect on color organoleptic parameters. While the parameters of vitamin C, ash content, aroma and taste did not have a significant effect. Making a probiotic drink based on bogor pineapple skin using lactobacillus casei with different fermentation times, the best is in the 24-hour fermentation treatment (P1).
 
Publisher Sekolah Tinggi Ilmu Pertanian Wuna
 
Contributor Univ. Khairun
 
Date 2021-06-29
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Research article
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://ejournal.stipwunaraha.ac.id/index.php/AGRIKAN/article/view/529
10.29239/j.agrikan.14.2.172-183
 
Source Agrikan: Jurnal Agribisnis Perikanan; Vol 14, No 1 (2021); 172-183
Agrikan: Jurnal Agribisnis Perikanan; Vol 14, No 1 (2021); 172-183
2621-0193
1979-6072
10.29239/j.agrikan.14.1
 
Language eng
 
Relation https://ejournal.stipwunaraha.ac.id/index.php/AGRIKAN/article/view/529/502
 
Rights © The Author(s) 2021
https://creativecommons.org/licenses/by-sa/4.0
 

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