Improving probiotic quality of cabbage waste with vitamin and minerals addition seen from the contents of potential hydrogen (ph), physical quality of organoleptic and lactic acid bacteria count

Abstract

The aim of the study was to evaluate the quality of probiotics derived from fermented cabbage waste which was added by vitamins and minerals in terms of pH, organoleptic value and lactic acid bacteria count. The study was arranged based on a completely randomized design with five treatments and three replicates. The cabbage was chopped, added with 8% molasses and 6,7% salt. The mixture was fermented for 6 days in anaerobic conditions. After six days of fermentation, the substrate was added with vitamins and minerals for about 0%, 2,5%, 5%, 7,5% and 10%, and then was fermented for 2 days in anaerobic conditions. The results showed that the addition of vitamins and minerals to substrate had a effect (p<0,05) on pH, lactic acid bacteria count, and color with the best treatment was T4 (10%). The conclusion of this study was that adding vitamins and minerals to fermented cabbage waste improved the quality of probiotics from fermented cabbage waste juice.