The Effect Of Concentration Of Skimmed Milk And Sucrose On The Quality Of Probiotic Beverage Made From Pineapple Skin Extract Fermented By Enterococcus Sp. Of Tempoyak

Abstract

Tempoyak is a traditional fermented food made of durian fruit in Indonesia. Enterococcus sp was isolated from tempoyak. The objective of these researches were to study Enterococcus sp ability (UP-9, UP-11, and UP-14) in taurocholate acid conjugation and cholesterol binding and the effect of addition of skim milk (SM) and sucrose (Sc) concentration as a source of nutrition for the bacteria to produce probiotic beverage. The beverage was made from pineapple skin extract that had essential nutrition (but contain relatively low) for bacteria growth.