Abstract
Probiotic drinks are drinks that contain a number of probiotic bacteria in the drink. Probiotic drinks have a good taste, fresh and safe to consume and have a distinctive aroma according to the ingredients used. This research was conducted to determine the effect of the addition of sucrose on the characteristics of a probiotic drink made from pineapple peel extract supplemented with the probiotic Lactobacillus casei. This study used different concentrations of sucrose, the concentrations used were 0%; 40%; 60%; and 120% of the volume of the medium. The results of this study showed that sucrose increased the total lactic acid bacteria and pH, but decreased the score of preference for taste, color, and overall acceptance, but had no effect on the aroma of probiotic drinks from pineapple peel extract. The concentration of lactic acid fermented pineapple peel using Lactobacillus casei has the potential as a probiotic drink because of its ability to inhibit pathogenic bacteria.
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