KARAKTERISTIK PREBIOTIK MINUMAN FERMENTASI LAKTAT SARI BUAH NANAS DENGAN VARIASI JENIS BAKTERI ASAM LAKTAT

Abstract

Functional foods are foods that are consumed as a regular diet, have physiological effects, and can reduce the effects of chronic diseases. One of them is probiotic drinks. Probiotics are bacteria that help balance the microflora of organisms in the digestive system. Under normal conditions, humans have 400-500 types of probiotics in the digestive system. The purpose of this study was to determine the characteristics of the Probiotics of Pineapple Juice Lactated Fermented Drinks with Variations of Lactic Acid Bacteria. The method used in this study was the data obtained were tested for similarity with the Bartlett test. Then analyzed with variance to determine whether there was an effect between treatments. The result of this research is that the high total lactic acid value is caused by the longer and optimal incubation time of glucose breakdown by LAB so that the lactic acid produced is even higher. Conclusion As the best probiotic drink, pineapple juice lactic fermented drink with Lactobacillus casei has a pH of 3.54; total acid was 3.45; total bales were 1.1x1010log colonies/mL