Sugarcane juice fermentation for making probiotic beverage with variations of type and concentration of inoculum

Abstract

Kristanti D, Setyaningsih R, Susilowati A. 2006. Sugarcane juice fermentation for making probiotic beverage with variations of type and concentration of inoculum. Biofarmasi 5: 1-7. The exact type and concentration of inoculum in the manufacture of probiotic beverage is expected to produce a probiotic beverage that can meet the standard. The aims of this research were to determine the type of inoculum, the concentration of inoculum, and the combination of type and concentration of inoculum that meet the standard that reviewed from the number of viable bacterial cells, reduction sugar content, acid total, the value of pH and organoleptic test. The research was conducted by using a factorial completely randomized design consisted of two factors: (i) the type of inoculum consisted of three levels, namely Lactobacillus casei, L. acidophilus and L. plantarum; (ii) the concentration of inoculum consisted of three levels, i.e. 1%, 2% and 3%. The experiment was conducted with three replications. The media of fermentation including sugarcane juice, skim milk 10% and gelatin 0.3% fermented with each inoculum for 96 hours. The parameters measured included the number of viable bacterial cells, acid total, pH value, reduction sugar content and organoleptic test. Data obtained were analyzed by Analysis of Variance (ANOVA) and continued with DMRT test at the significance level of 5%. The organoleptic test was analyzed by using a hedonic method. The results of research showed that all types and the concentration of inoculum tested could be used in the fermentation of sugarcane juice for making probiotic beverage. The number of viable bacterial cells and the pH value met the standards of probiotic beverage in all treatments. The total of acid met the standards of probiotic beverage, exept in the treatment of L. casei dan L. plantarum 1%. The result of organoleptic test showed that the preference of panelist in the scale of dislike to rather likes.