Characterization of Probiotic Jelly Drinks with Addition of Lactobacillus plantarum (SK5) from Bekasam during Storage
| Main Authors: | Marini, Susi Merry, Desniar, Desniar, Santoso, Joko |
|---|---|
| Format: | Article info application/pdf |
| Bahasa: | eng |
| Terbitan: |
Department of Aquatic Product Technology
, 2017
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| Subjects: | |
| Online Access: |
http://journal.ipb.ac.id/index.php/jphpi/article/view/15096 http://journal.ipb.ac.id/index.php/jphpi/article/view/15096/11096 |
| ctrlnum |
article-15096 |
|---|---|
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="en-US">Characterization of Probiotic Jelly Drinks with Addition of Lactobacillus plantarum (SK5) from Bekasam during Storage</title><creator>Marini, Susi Merry</creator><creator>Desniar, Desniar</creator><creator>Santoso, Joko</creator><subject lang="en-US">Carrageenan</subject><subject lang="en-US">jelly drinks</subject><subject lang="en-US">Lactobacillus plantarum (SK5)</subject><subject lang="en-US">probiotics</subject><description lang="en-US">AbstractLactic acid bacteria from bekasam has potential as an antimicrobial and enzyme producer, as well as probiotics. The purpose of this study were to get the selected formula of the jelly drink with the addition of carrageenan by organoleptic and determine the effect of adding wet biomass (WB) and dry biomass (DB) Lactobacillus plantarum (SK5) from bekasam against chemical and microbiological parameters jelly beverage probiotics during storage. This study consisted of two phases where a preliminary study to determine the best carrageenan concentration and primary research to determine the chemical and microbiological characteristics jelly drink probiotics during storage. Concentrations of carrageenan used were 0.67%; 1% and 1.34%. The best concentration obtained from the preliminary study was 0.67%. The pH of WB during storage decreased to 2.29; total microbial 0.91 log cfu/g; BAL total of 0.2 log cfu/g; dietary fiber 1.26% and 0.53% total sugars. Dry biomass characterization during storage decreased to pH of 2.54; Microbial total of 3.13 log cfu/g; LAB total of 2.22 log cfu/g, while the increase of the dietary fiber of 2.13% and total sugars 1.96%.</description><publisher lang="en-US">Department of Aquatic Product Technology</publisher><date>2017-02-06</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>Journal:Article</type><type>File:application/pdf</type><identifier>http://journal.ipb.ac.id/index.php/jphpi/article/view/15096</identifier><identifier>10.17844/jphpi.v19i3.15096</identifier><source lang="en-US">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 19 No. 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia; 288-298</source><source>2354-886X</source><source>2303-2111</source><language>eng</language><relation>http://journal.ipb.ac.id/index.php/jphpi/article/view/15096/11096</relation><rights lang="en-US">Copyright (c) 2017 Jurnal Pengolahan Hasil Perikanan Indonesia</rights><recordID>article-15096</recordID></dc>
|
| language |
eng |
| format |
Journal:Article Journal Other:info:eu-repo/semantics/publishedVersion Other File:application/pdf File |
| author |
Marini, Susi Merry Desniar, Desniar Santoso, Joko |
| title |
Characterization of Probiotic Jelly Drinks with Addition of Lactobacillus plantarum (SK5) from Bekasam during Storage |
| publisher |
Department of Aquatic Product Technology |
| publishDate |
2017 |
| topic |
Carrageenan jelly drinks Lactobacillus plantarum (SK5) probiotics |
| url |
http://journal.ipb.ac.id/index.php/jphpi/article/view/15096 http://journal.ipb.ac.id/index.php/jphpi/article/view/15096/11096 |
| contents |
AbstractLactic acid bacteria from bekasam has potential as an antimicrobial and enzyme producer, as well as probiotics. The purpose of this study were to get the selected formula of the jelly drink with the addition of carrageenan by organoleptic and determine the effect of adding wet biomass (WB) and dry biomass (DB) Lactobacillus plantarum (SK5) from bekasam against chemical and microbiological parameters jelly beverage probiotics during storage. This study consisted of two phases where a preliminary study to determine the best carrageenan concentration and primary research to determine the chemical and microbiological characteristics jelly drink probiotics during storage. Concentrations of carrageenan used were 0.67%; 1% and 1.34%. The best concentration obtained from the preliminary study was 0.67%. The pH of WB during storage decreased to 2.29; total microbial 0.91 log cfu/g; BAL total of 0.2 log cfu/g; dietary fiber 1.26% and 0.53% total sugars. Dry biomass characterization during storage decreased to pH of 2.54; Microbial total of 3.13 log cfu/g; LAB total of 2.22 log cfu/g, while the increase of the dietary fiber of 2.13% and total sugars 1.96%. |
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Institut Pertanian Bogor |
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