Probiotic Drink Research Articles

THE EFFECT OF CONSUMING YOGHURT ON THE SALIVARY PH OF MILDLY MENTALLY RETARTED CHILDREN

The percentage of people with disabilities in Indonesia is 56% and the prevalence of dental caries in children with disabilities reaches 82.6%. One alternative to prevent dental caries is by consuming probiotic drinks such as yogurt. Yoghurt is sour milk produced by fermenting milk and the group of probiotic products most accepted by children. Objective: This study aims to determine the effect of consuming yogurt on the pH of saliva of children with mild deformities SLB Patriot Tasikmalaya City. Methods: The type of research used is a quasi experiment research method with a one group pre-test and post-test research design with a sample of 20 mildly retarded children. The research measuring instrument used a pH meter, and the data was analyzed using a paired sample t-test. Results: Based on the results of the paired sample t-test statistical test, the p-value = 0.001 (p < 0.05) means that there is an effect of consuming yogurt on the pH of the saliva of mildly retarded children of SLB Patriot Tasikmalaya City. Conclusion: Consuming yogurt regularly for seven days can increase salivary pH in mildly retarded children.

Daily Probiotic Ayran Intake Reduces Gingival Inflammation: An Experimental Gingivitis Study.

This study investigates the effects of daily consumption of a probiotic ayran drink on gingival inflammation and the development of experimental gingivitis. This randomised, double-blind, placebo-controlled trial involved 54 volunteer students. The participants were randomly assigned to two groups: the control group received regular ayran for 42 days, while the test group received probiotic enriched ayran (including Lactobacillus acidophilus and Bifidobacterium bifidum) for 42 days twice a day. After 42 days, mechanical plaque control was stopped for 5 days. The plaque index (PI), gingival index (GI), probing bleeding (BOP), and probing depth (PPD) were measured at baseline, day 42, and day 47. At the same time, gingival crevicular fluid was taken for matrix metalloproteinase-8 examination. The mean scores of BOP, GI, PI, and MMP-8 levels increases in both groups following the 5-day experimental gingivitis period compared to baseline and day 42. Patients using probiotic ayran had significantly less PI, GI, BOP scores and MPP-8 values (p = 0.002; p 0.001; p 0.001; p = 0.001; p = 0.001, respectively) at day 47 compared to the control group. No statistically significant differences in probing pocket depth (PPD) were observed at any time point. The present study suggests that daily consumption of a probiotic ayran drink containing Lactobacillus acidophilus and Bifidobacterium bifidum statistically significantly lowers clinical and immunological markers of gingival inflammation.

IMPROVEMENT OF TRADITIONAL BALINESE "ONG" TEA-MAKING PROCESS TO EXTEND SHELF LIFE TO SUPPORT ECOTOURISM IN BANJAR LANTANGIDUNG, GIANYAR, BALI

“Ong” tea contains vitamins B1, B2, B6, B12, folic acid, and vitamin C, in addition to several essential amino acids, organic acids, minerals, vitamins, amino acids, and active polyphenol compounds, and various important enzymes that have many benefits for the body. “Ong” tea is a type of probiotic drink produced from the tea fermentation process. The bacteria contained in SCOBY (Symbiotic Consortium of Bacteria and Yeast) are Acetobacter xylinum bacteria. The purpose of implementing the activities proposed in the training to improve the process of making “Ong” tea through PKM activities is to ensure that the people of Br. Lantangidung, Batuan, Sukawati have the skills and insight to manage local natural resources and have an entrepreneurial spirit so that they can open up business opportunities related to the conditions of the Batuan Village area. Improving product quality, expanding marketing reach, and using more hygienic and modern packaging techniques are also important. Thus, it is hoped that Balinese “ong” tea can become a superior product that can improve the community's economy and support the development of ecotourism in Banjar Lantangidung

Effect of Prebiotic Supplementation on Probiotic Viability and Physicochemical Characteristics of Fermented Coconut Water with Bifidobacterium longum

Background: Probiotics and prebiotics are functional ingredients that provide health benefits to consumers but they are mainly incorporated in dairy products. Designing a non-dairy product in which probiotics and prebiotics would be incorporated would allow more consumers to benefit from their advantages. Objective: This study investigated the effect of supplementation of two different prebiotics, fructooligosaccharide (FOS) and inulin, on the viability of Bifidobacterium longum ATCC BAA-999 in coconut water. Methods: Two concentrations of prebiotics used were 1% and 2%. The physicochemical characteristics of fermented coconut water with B. longum for 9 h at 37oC and during refrigerated storage at 4oC for 2 weeks were analyzed. The viability of B. longum in fermented coconut water was maintained above the recommended therapeutic level (7 log CFU/mL) with or without supplementation with prebiotics. Results: Most distinct changes in colour (∆E > 3) occurred in fermented coconut water compared to unfermented coconut water. An increase in the total soluble solids was also observed in fermented coconut water with the increase in the concentration of prebiotics. There were no significant changes in the clarity, pH, and concentrations of shikimic and malic acids in the fermented coconut water with or without supplementation with prebiotics over the 2 weeks of storage. Acetic acid production was observed in the fermented coconut water with the highest acetic acid production in the fermented coconut water supplemented with 1% FOS after 2 weeks of storage. Conclusion: This study demonstrated the potential use of coconut water as a medium to produce a probiotic drink.

Pelatihan pembuatan minuman probiotik fermentasi dari limbah kulit nanas (Ananas comosus L.) di Desa Seruawan

Pineapple skin is an ingredient that can be processed into a probiotic drink. The biggest component of pineapple peel waste besides water is carbohydrates. Pineapple skin can be a good substrate as a source of microbial growth. Pineapple skin can reach 47% of the total fruit and has a chemical composition of 87.80% water, 8.60% sugar and 1.35% reducing sugar. The potential chemical content of pineapple skin has encouraged many researchers to create fermented prebiotic drink products. The ingredients used in making pineapple peel fermented probiotic drinks include: pineapple fruit, fermented yeast, water, palm sugar, cinnamon and granulated sugar. This community service activity was carried out with the aim of educating the public about how to make pineapple peel prebiotic drinks for household scale. There is a need for training in making fermented prebiotic drinks from pineapple peel in local communities. This training will be carried out for the community in Seruawan village, Seram Island, Maluku.

Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp.plantarum HL-15 as starter culture and valorization of cocoa pulp by-product

Inconsistency in quality remains a problem for Indonesian cocoa beans. This resulted in low-priced cocoa beans, significantly affecting the livelihood of its farmers. Optimization in cocoa bean processing methods focused on practical and high-value-added technology is urgently needed to solve the issue. This study aimed to evaluate the potential application of an alternative method based on de pulping treatment and adding Lactiplantibacillus plantarum subsp. plantarum HL-15 as a starter culture in cocoa post-harvest processing. The physical and sensorial quality of cocoa beans obtained from the method were evaluated. Microbiological growth patterns during fermentation were analyzed to better understand the effect of L. plantarum HL-15 addition. Economic comparative analysis was done to assess the feasibility of implementing the alternative method. The results showed that depulping and adding L. plantarum HL-15 before fermentation could produce high-quality cocoa beans with an outstanding sensory profile. Lactiplantibacillus plantarum subsp. plantarum HL-15 exhibited the ability to regulate microorganism consortia and suppress the growth of fungi. Combining this fermentation technique with by-product utilization based on the production of probiotic drinks could support the smallholder's livelihood by increasing the added value of cocoa beans and providing significant income.

The utilization of Tepache Probiotic Drink for health benefits and creating household-scale economic opportunities

Probiotic drinks are needed to enrich the microbiome in the digestive organs. Increasing age causes a decrease in the ability of cells to metabolize food, resulting in various degenerative diseases. Tepache probiotic drinks, made from pineapple skin, contain magnesium minerals for bone health, vitamins A, B, and C. Through fermentation, it is enriched by lactic acid bacteria which play a role in helping food metabolism in the intestines and increasing the immune response. Counseling on making tepache probiotic drinks for Family Empowerment and Welfare (PKK) mothers RW 11 Pamulang Timur is expected to improve public health and stimulate the household economy. The method of implementing community service is carried out by means of socialization of the benefits of probiotic drinks, training in making tepache probiotic drinks, financial management and marketing training, and production assistance. Tepache drinks are made from pineapple skin fermented for 24 hours using brown sugar, water, cloves, and cinnamon. The success of fermentation is indicated by the presence of white grains on the surface of the liquid. The fermentation results are filtered and can be consumed directly. The results of the counseling produced a tepache drink product that has been routinely consumed by PKK mothers RW 11 Pamulang Timur, and has an impact on reducing knee pain, tension, blood sugar, uric acid, and cholesterol. The results of household-scale sales have not shown significant profits, but simple calculations if pursued will increase household income.

Effect of Sucrose Concentration on Microbiological, Physicochemical, Antioxidant Activity, and Organoleptic Characteristics of Salak Fruit Juice Beverage Fermented with Lactobacillus Plantarum InaCC B153

Salak is a tropical fruit that has great potential to be made into a healthy fermented beverage. The carbohydrate content and bioactive compounds such as phenolics in salak provide benefits as a source of antioxidants. The fermentation process will produce a probiotic drink that is good for digestive health. The fermentation process involves Lactobacillus plantarum bacteria as probiotic agents. This study aims to determine the effect of sucrose concentration on the characteristics of salak fruit juice probiotic drinks. This study used a completely randomised design (CRD) factorial pattern with sucrose concentration factor (3%, 6%, 9% b/v). The data obtained were analysed using ANOVA followed by DMRT further test at the 5% level. The results showed a significant interaction (p≤0.05). Fermented salak fruit juice using 9% sucrose was the best treatment with characteristics of pH 3.80; total microbes 9.023 log CFU/ml; total acid 1,11%; total sugar 13,88%; viscosity 118,35 mPa.s; DPPH antioxidant activity 89.99%. The resulting organoleptic properties including colour, aroma, and taste, overall were 3.40 (moderately liked), 3.08 (moderately liked), 3.76 (moderately liked), and 3,48 (moderately liked).

Potensi Minuman Probiotik Berbahan Dasar Campuran Buah (Jambu, Lemon, Melon, Bit) Sebagai Minuman Kesehatan

Background; The health of the digestive tract is very important for maintaining the body's immune system, in maintaining the health of the digestive tract there are two components of probiotics and prebiotics are needed. Probiotics are good bacteria that are beneficial for the health of the digestive tract. Probiotics can be obtained through food or drink that has gone through a fermentation process using gram-positive bacteria. Probiotics produce bacteriocins and several compounds needed by the body such as lactic acid, acetic acid, hydrogen peroxide, lactoperoxidase and lipoperoxide, pyridoxine, niacin, folic acid, cobalamin and biotin which are useful for boosting the body's immune system. Objectives; The purpose of this study was to make a probiotic drink with fruit-based ingredients (guava, lemon, melon, beet) as a probiotic product that can be an alternative health drink. Material and Method; This study used an experimental design with a completely randomized design, where there were three formulas that had differences in the addition of sugar (F1: 10% sugar, F2: 20% and F3: 30%). The materials used in this study included: Guava, Lemon, Melon,Beets, Sugar and used the Lactobacillus plantarum bacterial starter. The tests carried out included: organoleptic test, total plate count test and acidity test Results; the organoleptic test results, it was found that Formula 3 was the most preferred with organoleptic qualities: slightly sour, slightly muddy and very red in color. The red color comes from beets. The acidity level of each formula includes: F1 (3.43), F2 (3.39), F3 (3.34). The results of the total plate number test showed that the average total plate number of the product was 1.7 x 10 8/CFU/ml.Keywords: Beets, Guava, Healthy drink, Lemon, Melon, Probiotics

Analysis Total Phenolic Content of Chamomile Flower (Matricaria chamomilla) and Green Tea (Camellia sinensis) Kombucha with Spectrophotometry UV-Vis Method

Kombucha is a probiotic drink made from fermented tea. The basic ingredients for making kombucha can come from organic ingredients, such as chamomile flowers & green tea. Chamomile flowers (Matricaria chamomilla) and green tea (Camellia sinensis) are one type of plant that has phenolic content and is beneficial for the health of the body. Phenolic compounds are compounds that are found in many plants and play a role in producing natural plant antioxidants. This study aims to determine the phenolic content contained in chamomile kombucha and green tea. The method used is a quantitative test with UV-Visible spectrophotometry to determine phenolic levels. The results showed that the total phenolic content of chamomile flower kombucha was 35.41 mg/L GAE and green tea kombucha was 162.35 mg/L GAE. It can be concluded that the phenolic content of green tea kombucha is higher than chamomile flower kombucha.

Potency of Cocoa Honey, Byproduct of Cocoa Bean Processing as Probiotic Media: Optimization of Saccharomyces boulardii Growth and Its Antimicrobial Activity

Cocoa honey, a byproduct of cocoa bean processing, contains high sugars and minerals; thus, it has potential as a fermentation medium. This research investigated the potency of cocoa honey as probiotic media for promising yeast probiotic Saccharomyces boulardii. The growth of S. boulardii in the cocoa honey medium was optimized through response surface methodology employing a central composite rotatable design to obtain maximum cell production and antimicrobial activity. The effects of inoculum size (2–5%), sucrose addition (2.0–3.0%), and fermentation time (5–20 h) were evaluated. The agar diffusion technique assessed the cocoa honey medium's antibacterial activity. Results showed that these independent variables significantly affected the production of S. boulardii cells and their microbial activity against Escherichia coli. The optimal values generated by the model with a desirability value of 0.908 were 20 h of fermentation time, 2% of sucrose addition, and 2% of inoculum size. The maximum yeast count (log10 8.07 cells/mL) and antibacterial activity (4.88 mm) were reached under these optimized conditions, which agreed with the predicted value of the RSM model. This study provided valuable information on the potency of cocoa honey as a fermentative medium for applying S boulardii to develop a probiotic drink.

Valorization of Cheese Whey through Bioethanol Production and Probiotic Drink Development: A Sustainable Approach for Organic Waste Management

Cheese whey, a significant byproduct of the dairy industry, poses a substantial environmental challenge due to its organic pollutant load and large size demands for effective and affordable valorization methods. The abundance of lactose and other organic compounds in whey contributes to its elevated Biological Oxygen Demand (BOD) and Chemical Oxygen Demand (COD), further straining natural ecosystems. This study aimed to investigate the nutritional potential of whey and its conversion into value-added products: bioethanol and probiotic drinks. To achieve this, Bacillus megaterium and Bacillus subtilis strains, isolated from soil samples in Nepal, were co-cultured with Lactobacillus sp. and Saccharomyces cerevisiae in the whey broth for fermentation. Ethanol distillation was done using a rotary evaporator to maintain the viability of the fermenting organisms in the broth. Moreover, the probiotic criteria of the fermenting strains were extensively examined. Experimental observations revealed a remarkable concentration of 9.2 g/L of ethanol, resulting in an ethanol yield of 0.23 g/L (42% compared to theoretical yield). Extrapolating this rate, it is theoretically possible to produce an annual global bioethanol output of 5 million tons using whey as a sustainable and abundant resource. Furthermore, the study explores novel advancements in the distillation process, demonstrating the successful extraction of ethanol at room temperature. Additionally, the fermentation organisms employed in this research exhibit robust viability, surviving various in-vitro stresstolerance tests, including temperature, bile salt, pH fluctuations, and gastric juice. These resilient strains also demonstrated long-term stability in fermented whey broth, making them promising candidates for the development of probiotic beverages. This dual approach enables sustainable management of organic waste and presents an opportunity to create value-added products with positive implications for the environment and human health.

Marketing Communication Strategy on Instagram of Asa Cerra's Probiotic Drink

Marketing Communication Strategy on Instagram of Asa Cerra's Probiotic Drink

Evaluation of butterfly pea powder addition to cow’s milk kefir on the antibacterial activity against bacteria causing foodborne disease

Abstract Foodborne diseases are caused by consuming food contaminated with pathogens such as bacteria, viruses, parasites, or toxic chemicals, as well as biotoxins. Bacteria responsible for foodborne disease include Escherichia coli and Staphylococcus aureus. The typical approach to managing foodborne disease involves the use of antibiotics, which might lead to resistance over time. Kefir is a probiotic drink that can help maintain health by balancing the natural gut microflora. This study aims to investigate the impact of adding butterfly pea powder to kefir on its antibacterial activity against the bacteria that cause foodborne disease. Kefir was prepared by adding butterfly pea powder in six different concentrations (0%, 0.5%, 1%, 1.5%, 2%, and 2.5%) with four replications. Kefir’s pH, total titrated acid, total LAB, and its antibacterial activity using the microdilution method were observed. The results revealed that the addition of butterfly pea flower powder at various concentrations significantly influenced the pH value, total acidity, and antibacterial effects against E.coli and S.aureus but did not significantly affect the total LAB count. Butterfly pea flower powder reduced the pH value, increased the total acidity, and enhanced the antibacterial activity, resulting in a higher percentage of inhibition against the tested bacteria without adversely affecting LAB growth. It was concluded that adding butterfly pea powder to cow milk kefir potentially improves the antibacterial functions against bacteria causing foodborne disease.

Development of whey protein beverage incorporating encapsulated probiotic strain Lactiplantibacillus rhamnosus NCDC 347 and its physico-chemical characteristics.

In the present study, encapsulated strain Lactiplantibacillus rhamnosus NCDC 347 was used to prepare a novel whey protein-based beverage. The encapsulation process utilized skimmed milk powder matrix and evaluated strain viability, physico-chemical properties, sensory assessment, and shelf-life stability. Encapsulated L.rhamnosus NCDC 347 within skim milk powder maintained viability at 8.0 log CFU/g, forming spherical microcapsules with 1-12 µm concavities. Probiotic addition to whey protein beverages maintained pH and acidity within desired ranges. Physico-chemical analysis showed protein content of 8.71±0.21 % to 10.05±0.42 %, fat content of 0.56±0.24 % to 0.67±0.13 %, viscosity of 5.14 pa/s, and total soluble solids (TSS) of 14.42±0.31 to 16.16±0.23° Brix. The shelf-life study revealed that the beverage remained stable for up to 90days with no significant changes (p>0.05) in sensory analysis. The sensory analysis scored the test sample's acceptability at 7.3±0.41. The protein-rich probiotic drink exhibited favorable sensory qualities. Overall, incorporating encapsulated probiotic strain L.rhamnosus NCDC 347 into whey protein beverages could address daily protein requirements and enhance health.

Diskusi Mengenai Pemanfaatan Kombucha Bunga Telang Kepada Siswi SMAN 5 Cilegon Banten Sebagai Minuman Probiotik Pengendali Emosi Ketika Datang Bulan

Puberty is a transition from childhood to adolescence. Menstruation is a painful condition experienced by every woman in quite severe conditions which can result in obstacles to every daily routine. Pain during menstruation can ideally trigger an emotional increase that is quite uncontrollable, so that apart from needing spiritual self-control, physical control is needed by providing fermented biotechnology products in the form of telang flower kombucha which has been widely proven as a probiotic drink that can improve the system. immunity, inhibits microbial growth, wards off free radicals, prevents the growth of cancer cells. Teenagers who study at SMAN 5 Cilegon, especially those involved in KIR (Youth Scientific Work) activities in the field of biology, have learned a lot about the potential of butterfly pea flower kombucha in health, pharmaceutical, agricultural and livestock aspects from a series of presentations on community service materials in 2023, so that there is In collaboration with schools and biology teachers, KIR supervisors have facilitated the use of butterfly pea flower kombucha as a probiotic drink to control emotions during menstruation. This has been proven based on bivariate analysis through the results of the respective T tests both before intervention and post intervention, obtaining a p value of less than 0.005, indicating that H0 is rejected while Ha is accepted, so there is a significant influence on telang flower kombucha after being given in controlling emotions when period.

Kadar Total Asam dan Sifat Organoleptik Kefir Kombinasi Ekstrak Buah Sukun dan Susu Skim dengan Variasi Jenis Gula dan Lama Fermentasi

The aim of this research was to determine the total acid content and organoleptic quality of kefir combined with breadfruit extract and skim milk, with variations in the type of sugar and fermentation time. This research method uses a Completely Randomized Design (CRD) with two factors. The first factor is the variation in the type of sugar (G): granulated sugar (G1) and ant sugar (G2), and the second factor is the fermentation time (F): 36 hours (F1) and 48 hours (F2). The results of the research showed that the best total acid content in kefir combined with breadfruit extract and skim milk was found in the G1F1 treatment (30 grams of granulated sugar + 36 hours of fermentation time) of 0.76% with a pH of 3.3. The best organoleptic quality of kefir combined with breadfruit extract and skim milk is found in the G1F2 treatment (30 grams of granulated sugar + 48 hours of fermentation time) with a sour taste, white color, pleasant aroma, soft texture, and a favorable level of preference. Keywords: Type of Sugar, Total Acid Content, Kefir, Fermentation Time, Probiotic Drink, Breadfruit

Bioteknologi Kombucha Serai (Cymbopogon citratus) dengan Pemanis Stevia Berdasarkan Lama Fermentasi Terhadap Kuantitas Kandungan Vitamin C dan Kadar Antioksidan

This research aims to determine the quantity of vitamin C content and antioxidant levels and determine the quality of the physical test of lemongrass kombucha using stevia sweetener based on fermentation time. The research methods used were quantitative and qualitative descriptive methods with experimental methods, Completely Randomized Design (CRD) using a factorial factor pattern (one factor), and three repetitions. The research results showed that lemongrass kombucha with fermentation times of 11 and 13 days both had a pH of 4. Meanwhile, the average vitamin C content of the 11-day fermentation was 21.56 (mg/100 g) from 3 repetitions and 24.66 (mg/100 g) for the 13-day fermentation. The average fermentation antioxidant content on day 11 was 84.10%, while on day 13 it was 84.70%. In conclusion, the vitamin C content and antioxidant levels increase as the fermentation process takes longer. So, the fermentation time has a significant effect on the vitamin C content and antioxidant levels, so lemongrass kombucha can be an alternative drink to replace tea drinks in general and is useful as a probiotic drink that is good for digestion. Keywords: Antioxidants, Kombucha, Stevia Sweetener, Lemongrass, Vitamin C

Consumption status of functional drinks based on the theory of planned behavior and the stages of change model in female employees

This study aimed to determine the consumption status of functional drinks based on the theory of planned behavior and the Stages of Change Model. This study was conducted on 536 female employees of Birjand offices in 2022. The data was collected by using the functional food questionnaire and was analyzed using SPSS with significance level of P < 0.05. The largest number of people consume probiotic drinks (buttermilk, kefir, etc.) were in the maintenance stages (31.2%) and who consume milk fortified with vitamin D were in the contemplation stage (37.3%). The mean score of the participants in the subscales of attitude, behavioral control, and subjective norm was 17.69 ± 3.05, 16.83 ± 2.88, 21.73 ± 4.33, respectively. The mean score of the attitude and subjective norm regarding the consumption of all drinks had a significant relation with the stages of change model (p < 0.05). The results of this study showed that the most drinks that female employees consumed regularly were probiotic drinks, while they did not intend to use functional juices (pre-contemplation stage). Therefore, it seems that this theory can be used as a framework in designing educational programs in order to increase the consumption of functional foods and improve women's health.

Accumulation of 5-methyltetrahydrofolate and other bioactive compounds, in the course of fermentation of green tea (Camellia sinensis) kombucha

Kombucha is a potential probiotic tea-based drink with increasing worldwide consumption. Studies on this probiotic beverage are growing rapidly, especially about micronutrients and microbial population. As such, the present study performed the molecular identification of the microorganism and evaluated 5-methyltetrahydrofolate content by HPLC-DAD, phenolic compounds, flavonoids, carotenoids, antioxidant activity by spectrophotometric methods, and physicochemical composition of green tea kombucha on fermentation days 1, 3, 7, 14, and 21. DNA sequencing identified the Microbacterium genus as predominant. However, was unable to safely determine the species level because of the rRNA 16S gene sequence similarity between four species M. ureisolvens, M. yannicii, M. chocolatum e M. atlanticum. The concentration of 5-methyltetrahydrofolate found on the third day was 39.12 ± 1.32 μg/mL (liquid) and 45.78 ± 8.42 μg/mL (polymeric biofilm); On the twenty-first day it was 50.87 ± 3.56 μg/mL (liquid) and 54.88 ± 3.89 μg/mL (polymeric biofilm). Total phenolic compounds increased with fermentation; however, flavonoids and carotenoids were degraded by the process. The information on 5-methyltetrahydrofolate is unprecedented and highly relevant for food guidelines, since related deficiencies can lead to fetal malformation in the first three months of pregnancy. Lastly, the best fermentation time to obtain 5-methyltetrahydrofolate and others bioactive compounds is between days 7–14. Further analyses are also encouraged to understand the bioavailability of the vitamin.