Rizal, Samsul and Udayana, Samsu and Suharyono, Suharyono and marniza, marniza (2020) KAJIAN POTENSI SARI KULIT BUAH NANAS YANG DIFERMENTASI DENGAN Lactobacillus casei SEBAGAI MINUMAN PROBIOTIK SECARA IN VIVO. Jurnal Agroindustri, 10 (1). pp. 12-20. ISSN 20885369

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Abstract

The objectives of the research were to evaluate the effect of fermented drink of pineapple peel extract fermented by Lactobacillus casei toward microflora of digest of Sprague Dawley rats and to evaluate its potential as a probiotic drink. The treatment compiled by Randomized Complete Block Design (RCBD) with six repetitions. Eighteen male weanlings Sprague Dawley rats were divided into three groups. Each group consisted of six rats and has different treatments. One group was given a lactate fermented beverage of pineapple skin extract, one group was given a drink of pineapple skin extract that was not fermented and the other group was given water as a control. The parameters observed included number ofl lactic acid bacteria and coliform of the digest. The research showed that the provision of lactic acid fermentation drinks produced higher total lactic acid bacteria (LAB) and lower total coliform of digest than the provision of the non-fermented drink of pineapple peel concentrate and provision of water as the control on the rats model. Number of LAB in digestion of rats fed fermented pineapple concentrate drinks was 1,6 x 1012 cfu/gram while number of coliform was 3,7 x 1011 cfu/gram. The pineapple skin concentrate fermented by Lactobacillus casei was potential as a probiotic drink because of its ability to inhibit pathogenic bacteria.

Item Type: Article
Subjects: Q Science > QR Microbiology
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: SAMSUL RIZAL
Date Deposited: 28 May 2020 04:47
Last Modified: 28 May 2020 04:47
URI: http://repository.lppm.unila.ac.id/id/eprint/20804

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