Valley International Journal Digital Library

VIJ Digital library
Articles

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

PDF
  • 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)

Published 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.

PDF

References

  1. Lau, T. C., M. W. Chan, H. P. Tan, dan C. L. Kwek. 2013. Functional food: a growing trend among the health conscious. Jurnal Asian Social Science. 9 (1): 198 – 208..
  2. Youssef, M., Ahmed, H. Y., Zongo, A., Korin, A., Zhan, F., Hady, E., Umair, M., Shahid Riaz Rajoka, M., Xiong, Y., & Li, B. (2021). Probiotic supplements: Their strategies in the therapeutic and prophylactic of human life-threatening diseases. In International Journal of Molecular Sciences (Vol. 22, Issue 20). MDPI. https://doi.org/10.3390/ijms222011290
  3. Wibawanti, J. M. W., S. Mulyani, A. M. Legowo, R. Hartanto, A. N. Al-Baarri, dan Y. B. Pramono. 2021. Characteristics of inulin from mangrove apel (Soneratia caseolaris) with different extraction temperatures. Jurnal Food Research. 5 (4) 99 – 106.
  4. Wibawanti, J. M. W., Mulyani, S., Hartanto, R., & Legowo, A. M. (2023). Physicochemical properties of goat milk yoghurt with synbiotics from inulin of mangrove apple and Lactobacillus plantarum. Agronomy Research, 21(Special Issue 3), 1597–1606. https://doi.org/10.15159/AR.23.075
  5. Setiarto, R. H. B., N. Widhyastuti, N. D. Octavia, and H. C. Himawan. 2018. Production of fermented papaya juice (Carica papaya) as an anti-hypercholesterolemia probiotic drink. Journal of Industrial R&D. 8 (1): 23 – 30.
  6. Perricone, M., A. Bevilacqua, C. Altieri, M. Sinigaglia, dan M. R. Corbo. 2015. Challenges for the production of probiotic fruit juices. Jurnal Beverages. 1 (2): 95 – 103.
  7. Odeyemi, O. A., Alegbeleye, O. O., Strateva, M., & Stratev, D. (2020). Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. Comprehensive Reviews in Food Science and Food Safety, 19(2), 311–331. https://doi.org/10.1111/1541-4337.12526
  8. Nguyen, B. T., Bujna, E., Fekete, N., Tran, A. T. M., Rezessy-Szabo, J. M., Prasad, R., & Nguyen, Q. D. (2019). Probiotic beverage from pineapple juice fermented with Lactobacillus and Bifidobacterium strains. Frontiers in Nutrition, 6. https://doi.org/10.3389/fnut.2019.00054
  9. Naseem, Z., Mir, S. A., Wani, S. M., Rouf, M. A., Bashir, I., & Zehra, A. (2023). Probiotic-fortified fruit juices: Health benefits, challenges, and future perspective. In Nutrition (Vol. 115). Elsevier Inc. https://doi.org/10.1016/j.nut.2023.112154
  10. Marnpae, M., Chusak, C., Balmori, V., Kamonsuwan, K., Dahlan, W., Nhujak, T., Hamid, N., & Adisakwattana, S. (2022). Probiotic Gac fruit beverage fermented with Lactobacillus paracasei: Physiochemical properties, phytochemicals, antioxidant activities, functional properties, and volatile flavor compounds. LWT, 169. https://doi.org/10.1016/j.lwt.2022.113986
  11. Lindawati, S. A., N. L. P. Sriyani, M. Hartawan, and I. G. Suranjaya. 2015. Microbiological research of kefir with different shelf times. Livestock Scientific Magazine. 18 (3): 95 – 99.
  12. Leyva-Porras, C., Saavedra–Leos, M. Z., López-Pablos, A. L., Soto-Guerrero, J. J., Toxqui-Terán, A., & Fozado-Quiroz, R. E. (2017). Chemical, Thermal and Physical Characterization of Inulin for its Technological Application Based on the Degree of Polymerization. Journal of Food Process Engineering, 40(1). https://doi.org/10.1111/jfpe.12333
  13. Jannah, A.M., A. M Legowo., Y.B. Pramono., A.N. Al-Baarri, and S.B.M. Abduh. 2014. Total lactic acid bacteria, pH, acidity, taste and preference of yogurt drink with the addition of star fruit extract. Journal of Food Technology Applications. 3 (2): 7 – 11.
  14. Hoppert, K., S. Zahn, L. Janecke, R. Mai, S. Hoffmann, and H. Rohm. 2013. Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber. International Dairy Journal. 28: 1-7.
  15. Delgado-Fernández, P., Corzo, N., Olano, A., Hernández-Hernández, O., & Moreno, J. (2019). Effect of selected prebiotics on the growth of lactic acid bacteria and physicochemical. https://doi.org/10.1016/j.idairyj.2018.09.003
  16. Correa, A. de C., Lopes, M. S., Perna, R. F., & Silva, E. K. (2024). Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages. In Carbohydrate Polymers (Vol. 323). Elsevier Ltd. https://doi.org/10.1016/j.carbpol.2023.121396
  17. Gruskiene, R., Lavelli, V., & Sereikaite, J. (2024). Application of inulin for the formulation and delivery of bioactive molecules and live cells. Carbohydrate Polymers, 327. https://doi.org/10.1016/j.carbpol.2023.121670
  18. Spence, C. (2023). Are pineapples really delicious? The history of the pineapple’s taste/flavour and the role of varietal and terroir. In International Journal of Gastronomy and Food Science (Vol. 31). AZTI-Tecnalia. https://doi.org/10.1016/j.ijgfs.2023.100682
  19. de Souza, E. L., de Oliveira, K. Á., & de Oliveira, M. E. (2023). Influence of lactic acid bacteria metabolites on physical and chemical food properties. In Current Opinion in Food Science (Vol. 49). Elsevier Ltd. https://doi.org/10.1016/j.cofs.2022.100981
  20. Isaac, B. R., & Sneha, P. G. M. (2021). Effect of Minimal Processing on Physicochemical Properties of Pineapple Variety Mauritius (Ananas cosmosus). https://doi.org/10.15613/fijrfn/2021/v8i1/203379
  21. Wandono, E. H., Kusdiyantini, E., & Hadiyanto. (2020). Analysis of potential bioethanol production from pineapple (Ananas comosus L.Merr) Peel Waste Belik district - Pemalang - Central Java. AIP Conference Proceedings, 2296. https://doi.org/10.1063/5.0030343
  22. Putra, A. Y. T., Susiloningsih, E. K. B., & Susanti, M. A. (2020). Physicochemical and Sensory Properties of Pedada Fruit (Sonneratia caseolaris) Bar. Journal of Physics: Conference Series, 1569(3). https://doi.org/10.1088/1742-6596/1569/3/032013
  23. Mathur, H., Beresford, T. P., & Cotter, P. D. (2020). Health benefits of lactic acid bacteria (Lab) fermentates. In Nutrients (Vol. 12, Issue 6, pp. 1–16). MDPI AG. https://doi.org/10.3390/nu12061679
  24. Guérin, M., Robert-Da Silva, C., Garcia, C., & Remize, F. (2020). Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits. In Fermentation (Vol. 6, Issue 4). MDPI. https://doi.org/10.3390/fermentation6040115