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

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Abstract

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).

Keywords

Probiotic Drink
Bogor Pineapple Skin
Fermentation Time
Lactobacilus casei

Funding Information

Univ. Khairun

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Competing interest

No conflict of interest has been declared by the authors.

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Cite this article as:

Rahayu, W., Albaar, N., & Saleh, E.R., 2021. Making Probiotic Drinks Based Bogor Pineapple Skin Using Lactobacillus casei with Different Fermentation Time. Agrikan: Jurnal Agribisnis Perikanan 14(1): 172-183. https://doi.org/10.29239/j.agrikan.14.2.172-183
  • Submitted
    17 August 2021
  • Revised
    23 August 2021
  • Accepted
    Not available
  • Published
    29 June 2021
  • Issue date
    30 May 2021
  • Discipline(s)
    Agriculture

Subject

Weny  Rahayu

WenyRahayu, Alumni Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian. Universitas Kahirun, Indonesia. wenyrahayu55@gmail.com

Nurjanna  Albaar

NurjannaAlbaar, Staf Pengajar Program Studi Teknologi Hasil Pertanian. Universitas Khairun, Indonesia. nnalbaar74@gmail.com

Erna  Rusliana Muhamad Saleh

ErnaRusliana MuhamadSaleh, Staf Pengajar Program Studi Teknologi Hasil Pertanian. Universitas Khairun, Indonesia. ernaunkhair@gmail.com

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