Utilization of cucumber juice (Cucumis sativus L.) as probiotic beverage = Pemanfaatan sari mentimun (Cucumis sativus L.) sebagai minuman probiotik

Pamungkas, Arya (2012) Utilization of cucumber juice (Cucumis sativus L.) as probiotic beverage = Pemanfaatan sari mentimun (Cucumis sativus L.) sebagai minuman probiotik. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Cucumbers are one of the vegetables which spread over the world and rich in nutrients. In this research, cucumber juice was fermented with lactic acid bacteria to produce a probiotic beverage. L.acidophilus,L.casei, and S.thermophilus used as starter. The objectives of preliminary research was to determine the most suitable sucrose and skim milk powder concentration fermented by single-starter lactic acid bacteria. The result showed the most suitable sucrose concentration was 2%, while the most suitable skim milk powder concentration was 3%. This result was used in main research to determine the most suitable combination starter. In main research the most suitable combination starter obtained was 1:1:1. The final product kept in refrigerator at 4°C for 15 days. The viable lactic acid bacteria survived above 1,00x106 cfu/ml during ten days of storage and completely lost its viability after 15 days of storage.

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