Suplementasi Probiotik (Lactobacillus plantarum) dalam Sari Buah Sebagai Alternatif Produk Pangan Fungsional

Authors

  • Ernanin Dyah Wijayanti Ambar Fidyasari Fitri Eka Lestari

DOI:

https://doi.org/10.22219/far.v2i1.1154

Keywords:

fruit juice, organoleptic, probiotic, viability

Abstract

Most of probiotic product as functional food were developed from dairy product. However, milk protein content cause allergy and make it limited to non vegetarians only. To solve these problems, some efforts were tried to produce probiotic drink from fruit juice, such as pineaple, tomato, papaya and aple. The aims of this research were to know the quality of probiotic fruit juice organoleptically and the viability of probiotic in it. Lactobacillus plantarum were used as probiotic and the fermentation process were last for 5 days at 30°C. The results showed that the best quality performed by fermented aple juice, with sour taste, pale brown color, aple fermented aroma and good homogenity. The probiotic viability also showed highest number, 1,7x108 cfu/ml. This research can be developed to produce fermented fruit juice with better quality.

Downloads

Download data is not yet available.

Downloads

How to Cite

Fitri Eka Lestari, E. D. W. A. F. (2012). Suplementasi Probiotik (Lactobacillus plantarum) dalam Sari Buah Sebagai Alternatif Produk Pangan Fungsional. Farmasains : Jurnal Farmasi Dan Ilmu Kesehatan, 2(1). https://doi.org/10.22219/far.v2i1.1154

Issue

Vol. 2 No. 1 (2012): Januari

Section

Back Matters

License

Copyright (c) 1970 Ernanin Dyah Wijayanti Ambar Fidyasari Fitri Eka Lestari

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

a. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

b. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

c. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).