Chemical characteristics during the fermentation process of siam kintamani orange peel (Citrus nobilis) probiotic drink
Functional foods containing bacteria that may improve digestive function are called probiotic beverages. The fruit is rich in vitamins, minerals, antioxidants, and bioactive substances that benefit the body's health. Therefore, it can be used to make non-dairy probiotic drinks. Kintamani is a p...
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| Format: | Article |
| Language: | English |
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University of Mataram
2023-09-01
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| Series: | Jurnal Pijar MIPA (Pengkajian Ilmu dan Pengajaran Matematika dan Ilmu Pengetahuan Alam) |
| Subjects: | |
| Online Access: | https://jurnalfkip.unram.ac.id/index.php/JPM/article/view/5613 |
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| author | Nadya Treesna Wulansari A.A Istri Mas Padmiswari Putu Rima Sintyadewi |
| author_facet | Nadya Treesna Wulansari A.A Istri Mas Padmiswari Putu Rima Sintyadewi |
| author_sort | Nadya Treesna Wulansari |
| collection | DOAJ |
| description | Functional foods containing bacteria that may improve digestive function are called probiotic beverages. The fruit is rich in vitamins, minerals, antioxidants, and bioactive substances that benefit the body's health. Therefore, it can be used to make non-dairy probiotic drinks. Kintamani is a province in Bali that produces fruit, namely Siam oranges. In 2021, citrus fruit production in Kintamani, Bangli, is the second highest, at 104,528 per ton. However, there are still damaged fruits due to poor post-harvest processing and management. Orange peel is one of the citrus wastes that is not utilized, but this waste can still be processed into food with good nutritional value. The skin of Siam oranges contains secondary metabolites composed mainly of flavonoids, phenols, steroids, and triterpenoids. Furthermore, the Kintamani orange peel has better antioxidant potential than its seeds. Metabolites derived from Siam Kintamani orange peel have the potential to be used as probiotic beverages. A SCOBY (Symbiotic Culture of Bacteria and Yeasts) starter produces Siam orange peel probiotic drink. SCOBY is a gel layer formed from a mixture of bacteria and yeast. The desired outcome of this study was to assess the total acid, degree of acidity, pH, vitamin C, and total reducing sugar of Siam Kintamani orange peel as a result of fermented probiotic drinks. This is an experimental study with an entirely randomized approach. The treatment in this study was a variation in fermentation length, including several days (0, 3, 6, 9, 12, 15, and 18 days), with 4 repetitions. ANOVA was used to analyze the data, followed by a multiple-range test based on Duncan's equation, the fermentation time had a substantial impact on the total acid, pH, vitamin C, and total flavonoids of the Siam Kintamani orange peel probiotic drink (Citrus nobilis) (p<0.05). The time of the fermentation process influences the entire amount of acid, pH, vitamin C levels, and quantity of flavonoids in the Siam Kintamani orange peel probiotic drink. The longer the fermentation process, the more the total acid value increases while the pH decreases. The highest content of vitamin C and total flavonoids was produced on the ninth day of fermentation, at 70455.33 mg/100 ml and 25.46 mg QE/100 g, respectively. |
| first_indexed | 2024-03-08T21:39:17Z |
| format | Article |
| id | doaj.art-5ecbd3f8dac04289b7c932e4802fa040 |
| institution | Directory Open Access Journal |
| issn | 1907-1744 2460-1500 |
| language | English |
| last_indexed | 2024-03-08T21:39:17Z |
| publishDate | 2023-09-01 |
| publisher | University of Mataram |
| record_format | Article |
| series | Jurnal Pijar MIPA (Pengkajian Ilmu dan Pengajaran Matematika dan Ilmu Pengetahuan Alam) |
| spelling | doaj.art-5ecbd3f8dac04289b7c932e4802fa0402023-12-20T14:12:26ZengUniversity of MataramJurnal Pijar MIPA (Pengkajian Ilmu dan Pengajaran Matematika dan Ilmu Pengetahuan Alam)1907-17442460-15002023-09-0118580480810.29303/jpm.v18i5.56136333Chemical characteristics during the fermentation process of siam kintamani orange peel (Citrus nobilis) probiotic drinkNadya Treesna Wulansari0A.A Istri Mas Padmiswari1Putu Rima Sintyadewi2Institut Teknologi dan Kesehatan BaliInstitut Teknologi dan Kesehatan BaliInstitut Teknologi dan Kesehatan BaliFunctional foods containing bacteria that may improve digestive function are called probiotic beverages. The fruit is rich in vitamins, minerals, antioxidants, and bioactive substances that benefit the body's health. Therefore, it can be used to make non-dairy probiotic drinks. Kintamani is a province in Bali that produces fruit, namely Siam oranges. In 2021, citrus fruit production in Kintamani, Bangli, is the second highest, at 104,528 per ton. However, there are still damaged fruits due to poor post-harvest processing and management. Orange peel is one of the citrus wastes that is not utilized, but this waste can still be processed into food with good nutritional value. The skin of Siam oranges contains secondary metabolites composed mainly of flavonoids, phenols, steroids, and triterpenoids. Furthermore, the Kintamani orange peel has better antioxidant potential than its seeds. Metabolites derived from Siam Kintamani orange peel have the potential to be used as probiotic beverages. A SCOBY (Symbiotic Culture of Bacteria and Yeasts) starter produces Siam orange peel probiotic drink. SCOBY is a gel layer formed from a mixture of bacteria and yeast. The desired outcome of this study was to assess the total acid, degree of acidity, pH, vitamin C, and total reducing sugar of Siam Kintamani orange peel as a result of fermented probiotic drinks. This is an experimental study with an entirely randomized approach. The treatment in this study was a variation in fermentation length, including several days (0, 3, 6, 9, 12, 15, and 18 days), with 4 repetitions. ANOVA was used to analyze the data, followed by a multiple-range test based on Duncan's equation, the fermentation time had a substantial impact on the total acid, pH, vitamin C, and total flavonoids of the Siam Kintamani orange peel probiotic drink (Citrus nobilis) (p<0.05). The time of the fermentation process influences the entire amount of acid, pH, vitamin C levels, and quantity of flavonoids in the Siam Kintamani orange peel probiotic drink. The longer the fermentation process, the more the total acid value increases while the pH decreases. The highest content of vitamin C and total flavonoids was produced on the ninth day of fermentation, at 70455.33 mg/100 ml and 25.46 mg QE/100 g, respectively.https://jurnalfkip.unram.ac.id/index.php/JPM/article/view/5613fermentation, orange peel, probiotic drink, beneficial food |
| spellingShingle | Nadya Treesna Wulansari A.A Istri Mas Padmiswari Putu Rima Sintyadewi Chemical characteristics during the fermentation process of siam kintamani orange peel (Citrus nobilis) probiotic drink Jurnal Pijar MIPA (Pengkajian Ilmu dan Pengajaran Matematika dan Ilmu Pengetahuan Alam) fermentation, orange peel, probiotic drink, beneficial food |
| title | Chemical characteristics during the fermentation process of siam kintamani orange peel (Citrus nobilis) probiotic drink |
| title_full | Chemical characteristics during the fermentation process of siam kintamani orange peel (Citrus nobilis) probiotic drink |
| title_fullStr | Chemical characteristics during the fermentation process of siam kintamani orange peel (Citrus nobilis) probiotic drink |
| title_full_unstemmed | Chemical characteristics during the fermentation process of siam kintamani orange peel (Citrus nobilis) probiotic drink |
| title_short | Chemical characteristics during the fermentation process of siam kintamani orange peel (Citrus nobilis) probiotic drink |
| title_sort | chemical characteristics during the fermentation process of siam kintamani orange peel citrus nobilis probiotic drink |
| topic | fermentation, orange peel, probiotic drink, beneficial food |
| url | https://jurnalfkip.unram.ac.id/index.php/JPM/article/view/5613 |
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