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The Characteristics of Pineapple Probiotic Drinks Enriched by Inulin’s Mangrove

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  • Yoyok Budi Pramono,
  • Sri Mulyani,
  • Anang M Legowo,
  • Ahmad Ni’matullah Al-Baarri,
  • Nathania Maula Bernadine,
  • Daniella Olivia Afri Kusuma
Yoyok Budi Pramono
Diponegoro University, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Semarang, Indonesia
Sri Mulyani
Diponegoro University, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Semarang, Indonesia
Anang M Legowo
Diponegoro University, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Semarang, Indonesia
Ahmad Ni’matullah Al-Baarri
Diponegoro University, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Semarang, Indonesia
Nathania Maula Bernadine
Diponegoro University, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Semarang, Indonesia
Daniella Olivia Afri Kusuma
Diponegoro University, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Semarang, Indonesia
Published in : International Journal of Scientific Research and Management (IJSRM) , Vol. 12 No. 02 (2024)

Submission to VIJ 2024-02-20

Keywords

  • Inulin, Mangrove apple, pineapple, probiotics

Copyright (c) 2024 Yoyok Budi Pramono, Sri Mulyani, Anang M Legowo, Ahmad Ni’matullah Al-Baarri, Nathania Maula Bernadine, Daniella Olivia Afri Kusuma

Creative Commons License

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

Abstract

Probiotic drinks are functional drinks made from the fermentation process of Lactic Acid Bacteria (LAB). This drink usually uses milk-based ingridients, but diversification of vegetable-based products is carried out with pineapple because it contains sugar, vitamin, and has an attractive color and aroma. The probiotic drink was enriched by Inulin's mangrove apple.  The research aims to determine the Characteristics of pineapple probiotic drink enriched by  inulin's mangrove apple. The research procedures carried out were making pineapple juice, inulin's mangrove apple, and pineapple fruit probiotic drink which enriched by inulin's mangrove apple. The concentration of Inulin's mangrove apple was significant (p<0.05) on the characteristics of pineapple fruit probiotic drinks. The pH valus of 3.70-4.10, total sugar 9.30-10.53o brix, and total LAB 9.5 x 107 -4.33x 108 CFU/mL. There was a significant effect (p<0.05) on the aroma, taste and overall variables in the hedonic test results and no significant effect on the color. THe concentration of 3% inulin's mangrove apple is the best.

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