Journal of Applied Food Technology • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

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Characteristics of Tomato Probiotic Drink was Fermented by Lactobacillus fermentum with Various Incubation Time

Rizki Dian Lestariningtyas, Heni Rizqiati, Heni Rizqiati, Yoyok Budi Pramono, Yoyok Budi Pramono


This research aims to determine the optimum incubation time of tomato probiotic drink was fermented by Lactobacillus fermentum and to determine the effect of incubation time on antioxidant activity, total lactic acid bacteria, pH, and organoleptic properties of acidity, red intensity, and overall acceptance test. The concentration of inoculum at 4% (v/v) was used with incubation time of 12, 24, 36, and 48 hours at 42oC. The decrease of antioxidant activity occurred with the addition of incubation time. The highest antioxidant activity obtained from incubation time of 12 hours resulting a value of 18.21 ppm. The decrease of pH value occurred with the addition of incubation time and the lowest pH value was obtained from incubation time of 48 hours with a value of 3.45±0.02, resulting the significant among treatments. The result shows significant on total lactic acid bacteria and the result obtained minimum growth of lactic acid bacteria on incubation time of 48 hours resulting a value of 5,84x108 cfu/ml. The addition of incubation time led the increase of acidity and the decrease of overall acceptance test, resulting the significant among treatments, but had no significant on red intensity of product. Based on these results, it can be concluded that the optimum incubation time of this product was 12 hours incubation. This result may provide beneficial information that tomato can be used as main material of probiotic drink production and as a medium growth of Lactobacillus fermentum.


Lactobacillus fermentum; Tomato; Probiotic Drink; Fermentation; Incubation Time

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