Effect of Fermentation Time on the Characteristics of Fermented Pineapple (Ananas Comosus L. Merr.) Juice by Probiotic (Lactobacillus Casei)

Abstract

Diarrhea and digestive tract irritations can be brought on by an imbalance of microorganisms in the digestive tract. Consuming probiotic-containing products can help with this. Beverages with probiotics may be a good way to maintain the proper balance of gut microbiota. Pineapple juice contains potential nutrients as a growth medium for the probiotic Lactobacillus casei, thereby producing probiotic drink products. The aim of this research was to determine the effect of fermentation time on the characteristics of pineapple juice probiotic drinks. This study used a Completely Randomized Design (CRD) with 2 repetitions. The treatments in this study were T1 (16 hours), T2 (20 hours), and T3 (24 hours). The results showed that fermentation time significantly influenced pH, total LAB and sensory characteristics (taste). The most preferred treatment based on taste was T1 with a pH value of 4.12 and a total LAB of 11,22 log cfu/ml.