The Effect of Brown Sugar Addition on Total Lactic Acid Bacteria (LAB) and Total Dissolved Solids (TDS) of Young Coconut Water (Cocos nucifera L.) Probiotic Drinks

DOI

10.2991/978-94-6463-184-5_13How to use a DOI?

Keywords

Young Coconut Water; Probiotic Drink; Total Lactic Acid Bacteria; Total Dissolved Solids

Abstract

Probiotic drinks are fermented drinks that contain lactic acid bacteria and have various health benefits, including maintaining gastrointestinal health and increasing immunity. In this study, probiotic drinks were developed using young coconut water, which is expected to be an alternative fermented product made from plant-based with affordable prices. The research aimed to determine the total lactic acid bacteria (LAB) and total dissolved solids (TDS) in young coconut water probiotic drinks with different brown sugar additions. The experiment of this study was conducted using a single-factor Completely Randomized Design (CRD) method with brown sugar addition (0%, 5%, 10%, and 15%), skim milk concentration (3%), starter of Lactobacillus casei (2%), and 48 h of fermentation. The research was conducted in two treatment replications with two laboratory analyses. Total LAB was examined using CFU/mL calculations, and TDS was examined using a hand-refractometer with 0–32% Brix. The results showed that the brown sugar addition to young coconut water probiotic drinks did not affect the total LAB with p = 0.134. However, the total LAB in all treatments fulfilled the minimum standard of SNI 10⁶ CFU/mL. Furthermore, brown sugar addition significantly affected the TDS, with p = 0.000. This result was subsequently continued using the LSD test α = 5% and showed a noticeable difference in all treatments. The TDS produced in this study has also fulfilled the minimum standard of SNI, which is 8.2% Brix in brown sugar additions of 5%, 10%, and 15%.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Khusna Saffanatun Nisa
AU  - Eni Purwani
PY  - 2023
DA  - 2023/05/30
TI  - The Effect of Brown Sugar Addition on Total Lactic Acid Bacteria (LAB) and Total Dissolved Solids (TDS) of Young Coconut Water (Cocos nucifera L.) Probiotic Drinks
BT  - Proceedings of the International Conference on Health and Well-Being (ICHWB 2022)
PB  - Atlantis Press
SP  - 133
EP  - 142
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-184-5_13
DO  - 10.2991/978-94-6463-184-5_13
ID  - Nisa2023
ER  -