Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Formulation of Fruit-Based Probiotic Drink from Snake Fruit (Salacca zalacca) and Lactiplantibacillus plantarum subsp. plantarum Dad-13"

Achmad Nur Syawal Alwi¹, Endang Sutriswati Rahayu^1,2,3, Tyas Utami^1,2,3, Rini Yanti¹ and Dian Anggraini Suroto^1,2,3*

¹Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

²University Center of Excellence for Research and Application on Integrated Probiotic Industry,
Universitas Gadjah Mada, Yogyakarta, Indonesia

³Center for Food and Nutrition Studies, Universitas Gadjah Mada, Yogyakarta, Indonesia

Corresponding Author E-mail: diananggrainisuroto@ugm.ac.id

Abstract:

Snake fruit contains monosaccharides, mainly fructose and glucose, which are indispensable substrates for the growth factors of probiotic bacteria. Therefore, this study aims to develop the Fermented Snake Fruit Juice (FSFJ) using the local probiotic bacteria Lactiplantibacillus plantarum subsp. plantarum Dad-13. The results showed that the optimal fermentation time was 24 hours, with a viable cell count of 2.7×108, pH 3.77, and total acid of 0.33%. The glucose and fructose content in FSFJ were decreased during fermentation. The addition of sucrose at 0%, 3%, and 6% showed that different sucrose concentrations were statistically insignificant to the viable cell count, pH, and total acid. A hedonic test was conducted, where the sample with a 6% sucrose level was the most preferred by the panelists hence, deemed as the best formulation. Furthermore, the optimal formulation sample was stored at 4°C for 30 days, and the result indicated that the viable cell count did not present a significant difference. The pH value was decreased from 3.68 to 3.60 and the total acid was increased from 0.42% to 0.56%. The volatile compounds of FSFJ were dominated by compounds responsible for snake fruit character, such as methyl 4-methyl-2-pentanoate and methyl β-methyl valerate, with some fermentation-related volatile compounds. In conclusion, Snake Fruit Juice (SFJ) is a suitable carrier medium for probiotic bacteria and remains of sufficient quality after 30 days of cold storage.

Keywords:

Beverages; Lactiplantibacillus plantarum subsp. plantarum; Probiotic; Snake Fruit

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