CHARACTERISTICS OF PROBIOTIC DRINKS FROM PINEAPPLE PEEL AND RED WATERMELON JUICE USING Lacticaseibacillus paracasei RN2-53 STARTER

Abstract

Probiotic drinks are beverages containing lactic acid bacteria (LAB) that are beneficial to the digestive tract because they can provide health benefits. The addition of red watermelon juice is a material that can be used to make probiotic drinks because it contains high levels of antioxidants. This study aims to determine the appropriate ratio of pineapple peel juice and red watermelon juice to the characteristics of the probiotic drink produced. The study was conducted experimentally using a completely randomized design (CRD) with four treatments and four replicates. The treatments in this study were the ratios of pineapple peel juice and red watermelon juice, namely S1 (100:0), S2 (75:25), S3 (50:50), and S4 (25:75). The results showed that different fruit juice ratios had a significant effect on the acidity level (pH), total lactic acid, total vitamin C, total BAL, and antioxidant activity of the probiotic beverage. The selected treatment was S3 (50:50), which met the quality standards (SNI) with a pH value of 3.67, total lactic acid of 0.42%, total vitamin C of 4.22 mg/100 g, antioxidant activity of 16.97 ppm, and total BAL of 8.99 log CFU/ml. The descriptive sensory characteristics were slightly red in color, with a distinctive fermentation aroma and slightly sour taste. The hedonic sensory evaluation showed that the color was liked by the panelists, while the aroma, taste, and overall evaluation were somewhat liked by the panelists.