Comparison and Evaluation of Fermentation Results of Probiotic Products by Acetobacter xylinum
Komparasi dan Evaluasi Hasil Fermentasi Produk Probiotik dengan Kultur Acetobacter xylinum
DOI:
https://doi.org/10.53342/pharmasci.v8i1.334Keywords:
Acetobacter xylinum, Nata, Kombucha, Fermentation, Hedonic testAbstract
products with Acetobacter xylinum starter included Nata and Kombucha. The large number of studies on probiotic product innovation should be followed by a survey on public acceptance of the products. This research aim to compare of the yield of probiotic products after fermentation process which was evaluated from a physical perspective, pH and public acceptance. This research is an experimental study to compared the fermented results of two types of probiotic products, nata and kombucha which are differentiated based on their raw ingredients. The nata products sample which had the largest thickness and weight of cellulose biofilm was NDC, while the kombucha products sample which had the largest thickness and weight of cellulose biofilm was KGF. pH of all samples, both nata and kombucha, decreased during the fermentation process. The samples of nata products that were most accepted by the panelists were NDC and NDM in terms of color, smell and taste. The samples of kombucha products that were most accepted by the panelists were KAF and KMF in terms of color, smell and taste.
References
Sopandi, T. dan Wardah. Mikrobiologi Pangan Teori dan Praktik. Maya(ed). Yogjakarta:ANDI Yogyakarta 2014.
Putri, SNY., Syaharani, WF., Utami, CVB., Safitri DR., Arum, ZN., Prihastari, ZS., Sari, AR. Pengaruh Mikroorganisme, Bahan Baku, Dan Waktu Inkubasi Pada Karakter Nata: Review. Jurnal Teknologi Hasil Pertanian. 14(1), 62-74. 2021.
Nugroho, DA. dan Aji, P. Characterization of Nata de Coco Produced by Fermentation of Immobilized Acetobacter xylinum. Agriculture and Agricultural Science Procedia. 3, 278 – 282. 2015.
Setyowati, WAE. dan Mulyani, S. Nata De Coco, Nata De Soya dan Nata De Pina Sebagai Peluang Wirausaha Baru Bagi Anak Panti Asuhan Yatim Puteri Di Surakarta. Jurnal SEMAR. 7(2), 51 – 57. 2018.
Susatyo, EB. dan Nurhayati, N. Sintesis Membran Nata Aloe Vera-Etilen diamin dan Karakterisasinya. Jurnal MIPA. 36 (1), 70-77. 2013.
Lestari, KAP. dan Sa’diyah, L., Karakteristik Kimia dan Fisik Teh Hijau Kombucha Pada Waktu Pemanasan Yang Berbeda. Journal of Pharmacy and Science. 5(1), 15-20. 2020.
Lestari, KAP., Surahmaida, Darmawan R., Sa’diyah, L. Uji Organoleptik dan Perubahan pH Minuman Kopi Aren Kombucha dari Berbagai Jenis Kopi yang dipengaruhi Lama Fermentasi. Journal of Pharmacy and Science. 4(1). 2019.
Lestari, KAP. dan Wulansari, SA. Antibacterial Potention and pH Analysis of Kombucha with Anna Apple (Malus domestica) Peel as Its Substrate. Biota: Biologi dan Pendidikan Biologi. 15(1), 76-90. 2022.
Riyani, C. Pengolahan Nata De Coco Menggunakan Skim Dan Air Kelapa Tanpa Nitrogen Tambahan. Al Ulum Sains dan Teknologi. 6(1). 2020.
Widiyaningrum, P., Mustikaningtyas, D., Priyono, B. Evaluasi Sifatfisik Nata De Coco Dengan Ekstrak Kecambah Sebagai Sumber Nitrogen. Seminar Nasional Pendidikan, Sains dan Teknologi. Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Muhammadiyah Semarang. ISBN : 978-602-61599-6-0. 2017.
Published
Issue
Section
License
Copyright (c) 2023 Kinanti Lestari
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
