Development of Probiotics Drinks from Kawista Fruit (Feronia Limonia) using Indigenous Bacteria with Different Levels of Sucrose Addition

• Main Author: Herawati, Elysabet
• Format: Theses
• Language: Indonesia
• Subjects: Ilmu hayati ; Biologi
• Online Access: https://digilib.itb.ac.id/gdl/view/36219
• Institution: Institut Teknologi Bandung

Increasing of public attention to the importance the influence of food and drink to the health of the digestive, triggering the development of fermented products such as probiotic drinks. Kawista (Feronia Limonia) is a plant of orange familiy (Rutaceae) with a potential as medicinal plant. Kawista fruit “arum manis” types can be found in Tuban, East Java, but people don’t understand the process of these fruits utilization and their replace habitat of kawista for the establishment of the factory. Based of kawista fruit benefits, this research aimed to developing kawista fruit syrup as probiotic drinks with the use of indigenous bacteria of the genus Lactobacillus. The bacteria isolated from the outer skin, the inner skin and the fruit pulp of kawista fruit with serial dilution methods. Isolation performed on nutrient agar medium combined with kawista syrup.A total of 35 isolates were obtained to selected by the transfer to MRS agar medium. Disc difussion method was conducted to determine the inhibitory activity against digestion pathogenic bacteria isolates of Bacillus subtilis, Escherichia coli and Staphylococcus aureus. The results of clear zone against three bacterial pathogens shows that are three bacterial isolates was selected with the largest diameter zone are 15.5 mm; 17 mm and 30.5 mm. The three isolates were identified by Gram staining method, so known the species are Gram-positive bacteria. Molecular analysis of 16S rRNA gene and phylogenetic tree reconstruction show isolates M-S7 (8) has a close genetic relationship with the species Lactobacillus paracasei and Lactobacillus casei, so this isolate chosen as isolates fermentation. The result of resistance at acidic pH (pH 2) and bile salts (bile salt 0.3%), showed isolates M-S7 (8) resistant to acid and bile salts. Standard curve and the growth curve was made to determine the optimum growth time as a reference for the of starter or a half hour to 6 log phase. Fermentation is then performed for 24 hours with Batch-culture method with the addition of sucrose variation of 10%, 15% and 20%. Fermented with the addition of 20% sucrose showed the best results. Fermentation with addition of 20% sucrose in 24 hours with the number of cells 8,11 cells/mL, pH 3.52; and the total reduction sugar 21.32 mg / ml, resulting the highest levels of lactic acid production are 0.720% and the greatest bacterial inhibition zone. Lactic acid levels were tested again by HPLC technique and showed levels equal to 0,71% or same with titration results. Fermented standards as probiotic drinks namely lactic acid content of 0,5% -2% with pH of 3 to 4,6. Hedonic test results of the 22 panelists showed that the probiotic kawista fruit flavor with the addition of 20% sucrose preferred by the panelists.