Viability of Lactic Acid Bacteria and Its Sugar Metabolism Capability in Fermentation Using Local Salak Extract

Abstract

Fruit-based fermentation is widely known as a food product resulting from the metabolism of lactic acid bacteria. Fermentation using Lactobacillus plantarum is known to have many benefits for digestive health, because the product contains high fiber, low calories, and contains many functional components. Using fermentation processes, the functional properties of salak fruit juice can be improved, and beverages with different chemical characteristics can be produced according to the fermentation times. For this reason, in this study, total lactic acid bacteria (LAB), the total sugar, reducing sugar content, and total lactic acid formed at 0,6,12,18, and 24 hours of fermentation were examined. The total LAB obtained was 2,10 x 10⁸ – 4,64 x 10⁸ CFU/ml, total sugar obtained was 12.48%-19.72%; reducing sugar content 15.53% – 9.82%; and total lactic acid 0.70% - 2.06%. The results showed that there were no significant differences in total LAB, significant differences in decreasing total sugar and reducing sugar content (P<0.05), and significant differences in increasing total lactic acid (P<0.05).

Keywords: salak fruit extract, fermentation, Lactobacillus plantarum