DEVELOPMENT OF SYNBIOTIC PRODUCTS USING THE TAMARILLO FRUIT (SOLANUM BETACEUM CAV.) AS A SOURCE OF PROBIOTICS AND PREBIOTICS

• Main Author: Inayah, Istiyati
• Format: Dissertations
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/68018
• Institution: Institut Teknologi Bandung

Probiotics are live microorganisms that can provide health effects when consumed in sufficient quantities. The challenge in developing probiotic products is to maintain the viability of probiotics so they can colonize the intestine and provide a health effect. To maintain the viability of the probiotics, this research combined the probiotics with tamarillo juice as the carrier. Tamarillo juice contains natural prebiotics that are expected to increase probiotics' viability. This research aims to examine the tamarillo fruit as a source of probiotics and a source of prebiotics that can be developed as symbiotic products. The researcher employed three stages of research to obtain synbiotic products that can provide health effects. The first stage was done by isolating the Lactobacillus from meconium (human origin) and tamarillo (plant origin) followed by the identification process and characterization of the selected bacteria. Furthermore, the second stage was the development of the synbiotic products in the form of fermented tamarillo juice (FCTB) and tamarillo juice probiotic powder (SPTB). The product development started with the determination and analysis of the selected tamarillo and then the determination of the used bacteria based on its ability to grow inside the tamarillo juice. On FCTB product development, the composition of raw materials, duration of the fermentation, and the amount of inoculum were determined. Meanwhile, the SPTB product development determined theuse of encapsulation with the right amount for the spray drying process. The third stage was the analysis of synbiotic products, including the physical, chemical, and microbiological characteristics of the products. Later, the analysis regarding the viability during the processing, storing, and passing through the digestive systems were conducted. In addition, the antimicrobial activity of the product was also tested along with the analysis of theproduct's bioactive components and antioxidant activity. In this study, the Lactobacillus zeae was successfully isolated from the tamarillo. The L. zeae met the requirements as a probiotic for it was safe (has a negative hemolysis test result and was sensitive to antibiotics),showed high antimicrobial activity against E. coli (the diameter of the inhibition zone is 8,2±0,18 mm), and had a high resistance to lysozyme, acid and bile salts, with the survival percentages of 92.62±3.34, 89.88±2.23 and 96.76±2.12, respectively. The L. plantarum and L. acidophilus, which were used as comparisons, also met the requirements of probiotics. In accordance with the determination results of the tamarillo plant, the tamarillo used in this study was the red-purple tamarillo variety with the Latin name of Solanum betaceum Cav. or Cyphomandra betacea. Tamarillo contains several components required for microbial growth,especially the sugar component as a carbon source. It contains a reducing sugar of 2.07±0.01%, a protein of 1.75±0.01%, and a crude fiber of 0.94±0.04%. Moreover, based on the FTIR analysis results, there is a pectin component that acts as a prebiotic in tamarillo. In the development of the synbiotic products, the L. plantarum in tamarillo was used since it had a better growth profile compared to the L. zeae and L. acidophilus and had a higher resistance to acidic conditions. In the FCTB products, it could be seen that there was a changein tamarillo's physical and chemical properties during the fermentation process. The tamarillojuice color began to change at the 96th hour of fermentation. The tamarillo juice viscosity increased during the 24th hour of fermentation, while the total phenolic increased at the 96th hour. Meanwhile, the total of anthocyanins decreased at the 24th hour of fermentation, and the antioxidant activity continued to decrease during fermentation. The recommended fermentation time to minimize the changes in physical and chemical properties of tamarillo juice was 24 hours, with an initial inoculum amount of 106 -107 cells/mL and the addition of sucrose of 2% (9-10 ºBrix). During 4 weeks ofstoring process at a cold temperature (4ºC), the number of probiotics in FCTB continued to decrease by 1 log every week, but the probiotics amount still met the requirements with the amount of 3.3×106 cells/ml. The probiotics in FCTB products still had good viability in the condition of digestive systems simulation with the percentage (%) of survival against lysozyme, acid and bile salts respectively 96.50±0.07, 93.35±1.82 dan 94.21±0.37%. The probiotics in FCTB products still showed antimicrobial activity against B. subtilis, S. enterica sv. Typhi, and S. aureus. Based on the results of the analysis of the encapsulation efficiency and the analysis of the physical and chemical properties of the powder, the recommended type of encapsulation for SPTB product development is a mixture of maltodekstrin and inulin. The encapsulation efficiency obtained by using a mixture of maltodekstrin and inulin was 76.18±0.24%. The water content of 3.67±0.24% in the SPTB is still in accordance with the requirements. The solubility and hygroscopicity of SPTB were 74.33±3.68 dan 12±0.82%. Meanwhile, the flowability and degree of caking did not meet the requirements with 96.96±0.96% for the degree of caking, 3 0 . 9 9 ± 0 . 9 7 % for the Carr's index, and 1 . 4 5 ± 0 . 0 2 for the Hausner ratio. Whereas, the color of SPTB products with maltodekstrin encapsulation showed the values of 50.98±0.63 (L*), 18.43±0.25 (a*), and 2.38±0.15 (b*). The viability of probiotics in SPTB products during the 4 weeks of storing at 25ºC temperature is quite good, with a total decrease of 1 log10.The probiotics amount at the end of the storing process still met the requirements with the amount of 5.3 x 106 cells/gram. The probiotics in the SPTB products still had good viability in the condition of digestive systems simulation with the percentage (%) of survival against lysozyme, acid and bile salts respectively 96.1±0.43, 94.94±0.64, and 93.11±0.30 %. The probiotics in SPTB products still showed antimicrobial activity against B. subtilis, S. enterica sv. Typhi, and S. aureus. This research brings novelty with the discovery of L. zeae in tamarillo. The probiotics which can be used for the development of plant-based synbiotic products are not always human origin and autochthonous bacteria. L. plantarum shows better results in the growth aspect of tamarillo juice. The tamarillo juice can be used as a probiotic carrier matrix, both in the form of fermented drinks and non-fermented probiotic powder by spray drying method. The probiotics in both products have good viability in the digestive system simulation and still show antimicrobial activity. This research contributes to non-dairy probiotic product development as a functional food for vegetarians and sufferers of lactose intolerant.