KARAKTERISTIK MIKROBIOLOGIS MINUMAN FERMENTASI BUNGA ROSELLA (Hibiscus sabdariffa L.) MENGGUNAKAN BAKTERI ASAM LAKTAT LOKAL RIAU
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Date
2023-04
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Elfitra
Abstract
Probiotic drinks that are often found in the market are probiotic drinks made from milk,
so it is necessary to use other alternative materials such as vegetable materials as raw
materials for making probiotic drinks such as Rosella flowers (Hibiscus sabdariffa L.)
to obtain probiotic drinks that are more affordable for the community and
multifunctional. The purpose of this study was to produce fermented beverages from
Rosella flowers fermented using Riau local lactic acid bacteria (LAB) JN2 and JN6. The
microbiological characteristics test of Rosella extract fermented beverage included pH
measurement parameters, total lactic acid, antioxidant activity with DPPH method, total
lactic acid bacteria and detection test of pathogenic bacteria Salmonella sp. and
Escherchia coli. The results obtained the best microbiological characteristics were P2
(Rosella extract + LAB JN6) with pH ranging from 1.40 ± 0.10 - 2.30 ± 0.43, the highest
total lactic acid of 0.100 ± 0.00%, antioxidant activity of 12.5%, total lactic acid bacteria
of 72 x 102 CFU/mL, and the absence of pathogenic bacteria Salmonella and Escherchia
coli in Rosella extract fermented beverages. Making fermented beverages of dried
Rosella flower extracts using Riau local lactic acid bacteria JN2 and JN6 cannot be
utilized as probiotic bacteria for Rosella extract fermented beverages because the pH of
the beverage is very acidic which makes LAB JN2 and JN6 difficult to grow.
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Keywords
Probiotic drink, functional drink, Rosella, lactic acid bacteria, antioxidant
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