OPTIMIZATION ON ANNONA MONTANA FRUIT FERMENTATION USING LACTOBACILLUS BULGARICUS DAN STREPTOCOCCUS THERMOPHILLUS
Ambar Fidyasari (a*) Fitri Eka Lestari (a) and Nela Agustin Kusuma Wardani(b)

(a)Academy of Food and Pharmacy Analyst Putra Indonesia Malang
(b) Academy of Food and Pharmacy Analyst Putra Indonesia Malang

Abstract

Annona Montana is one of endemic fruits of Indonesia which is rarely utilized. It has plenty high fiber and vitamin and also contains secondary metabolites namely terpenoids, carotenoids and acetogenin that function as antioxidant. And, as an effort to reach its maximum utilization, probiotic drinks are made to provide benefit for health. The purpose of the research is to find out the optimum conditions of fermentation process of the fruit by using different bacteria and using Response Surface Method (RSM). A test has been conducted to determine the effect of independent variable (length of fermentation and starter concentration) on pH level, antioxidant and viability of lactic acid bacteria. Based on the result of the research, it is obtained quadratic models used to predict the response. The response value was obtained through 36 hours of fermentation by using mixed starter, Lactobacillus bulgaricus and Streptococcus thermophillus. Additionally, the treatment also obtained pH value of 3.48 with IC 50 of 76%, and viability of bacteria of 4.4 x 108 cfu/ml.

Keywords: Annona Montana; probiotic; Response Surface Methodology;L. Bulgaricus; S. Thermophillus

Topic: FOOD MICROBIOLOGY