Rizal, Samsul and Marniza, marniza and Nurainy, Fibra (2015) PEMANFAATAN KULIT NANAS PADA PEMBUATAN MINUMAN PROBIOTIK DENGAN JENIS BAKTERI ASAM LAKTAT BERBEDA. Prosiding Seminar Nasional Sains & Teknologi VI UNILA 3 November 2015. pp. 459-473. ISSN 978-602-0860-02-2

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Abstract

Probiotic drink is influenced by types of lactic acid bacteria and low material which are used. The main aim of this research was to study the effect of types of lactic acid bacteria toward characteristics of probiotic drink from pineapple peel. This study used two types of lactic acid bacteria: (1) yoghurt bacteria (Lactobacillus bulgaricus + Streptococcus thermophilus, and (2) yakult bacteria (Lactobacillus casei subsp rhamnosus). This research used explorative methode to evaluate the effect of two kinds of LAB toward characteristics of probiotic drink from pineapple peel. The result showed that the pineapple peel could be used to produce probiotic drink using both yoghurt bacteria and yakult bacteria. The lactic femented drink produced by yoghurt bacteria had pH 4,21, 0.95% lactic acid totals, 14,07 mg Vit. C/100 g, and contained lactic acid bacteria 3.7 x 1011 CFU/ml, while the product fermented by yakult bacteria had pH 3.77, 1.92 % lactic acid totals, and contained lactic acid bacteria 2.9 x 109 CFU/ml. The yoghurt bacteria type could produce the best characteristic of probiotic drink

Item Type:	Article
Subjects:	Q Science > QR Microbiology
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	SAMSUL RIZAL
Date Deposited:	14 Feb 2020 07:00
Last Modified:	14 Feb 2020 07:00
URI:	http://repository.lppm.unila.ac.id/id/eprint/17151

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