Article Sidebar

Download
Statistic
Read Counter : 7

Main Article Content

Abstract

Functional food products play a crucial role in maintaining human health. One such functional food product that benefits digestive health is probiotic products. Banana "Loka Pere" can be the primary raw material for probiotic products. The monosaccharide and fiber content in the banana "Loka Pere" can serve as substrates for probiotic bacteria. A probiotic fermented smoothie made from banana "Loka Pere" is one such example of a probiotic product. Smoothies were chosen for their superior fiber composition, which remains intact due to the absence of fruit fiber filtration. This study examines and analyzes the growth ability of probiotics through the fermentation process in smoothies made from "Loka Pere" bananas, focusing on the parameters of pH, total acid, and the number of probiotic bacteria. The variables used included variations in probiotic powder (Lacto B and L-Bio) and variations in fermentation time (0 hours, 24 hours, and 48 hours) with three replications. The analysis results showed significant differences in pH, total acid, and probiotic count. The results showed that the use of L-Bio probiotic powder and 48 hours of fermentation time provided the best results, with a pH value of 3.81, a total acid content of 0.69%, and several probiotic bacteria at a log of 7.65 CFU.mL–1.

Keywords

Banana Fermented smoothie Loka Pere Probiotic

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

References

  1. Widyastuti Y, Febrisiantosa A, Tidona F. Health-promoting properties of lactobacilli in fermented dairy products. Front Microbiol. 2021;12:673890.
  2. Manan MA. Progress in probiotic science: prospects of functional probiotic-based foods and beverages. Int J Food Sci. 2025;2025.
  3. Stachelska MA, Karpiński P, Kruszewski B. Health-promoting and functional properties of fermented milk beverages with probiotic bacteria in the prevention of civilization diseases. Nutrients. 2025;17(1):9.
  4. Masoumi SJ, Mehrabani D, Saberifiroozi M, Fattahi MR, Moradi F, Najafi M. The effect of yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp. probiotic in patients with lactose intolerance. Food Sci Nutr. 2021;9(3):1704–11.
  5. Angima G, Qu Y, Park SH, Dallas DC. Prebiotic strategies to manage lactose intolerance symptoms. Nutrients. 2024;16(7):1002.
  6. Molnár J, Kalocsai R, Szakál P, Szakál T, Vasas D. Lactose intolerance: The most significant nutritional recommendations of lactose free die. BIO Web Conf. 2024;125:02001.
  7. Nguyen BT, Bujna E, Fekete N, Tran ATM, Rezessy-Szabo JM, Prasad R, et al. Probiotic beverage from pineapple juice fermented with Lactobacillus and Bifidobacterium strains. Front Nutr. 2019;6:54.
  8. de Souza Neves Ellendersen L, Granato D, Bigetti Guergoletto K, Wosiacki G. Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei. Eng Life Sci. 2012;12(4):475–85.
  9. Alwi ANS, Rahayu ES, Utami T, Yanti R, Suroto DA. Formulation of fruit-based probiotic drink from snake fruit (Salacca zalacca) and Lactiplantibacillus plantarum subsp. plantarum Dad-13. Curr Res Nutr Food Sci. 2023;11(1):351–9.
  10. Nurhafsah, Aras M. Loka Pere: Potensi lokal di tanah Pamboang. Bul Teknol dan Inov Pertan. 2022;1(1):23–8.
  11. Musafira M, Fardinah F, Fatimah MF, Dzulkifli D, Mulyani AS. Pectin extraction from banana pere peel at various extraction times. Anjoro Int J Agric Bus. 2024;5(1):9–15.
  12. Sionek B, Szydłowska A, Küçükgöz K, Kołożyn-Krajewska D. Traditional and new microorganisms in lactic acid fermentation of food. Fermentation. 2023;9(12):1019.
  13. Rezende ESV, Lima GC, Lima M dos S, Coelho ASG, Naves MMV. Prebiotic potential of isolated commercial dietary fibres compared to orange albedo in Lactobacillus and Bifidobacterium species. Bioact Carbohydrates Diet Fibre. 2022;28:100316.
  14. Tu NKG, Le TKL, Tran TYN, Bach LG, Dao TP. Influence of homogenization and pasteurization on the physical characteristics, antioxidant properties, and microbial content of VD20 rice milk. Sci Rep. 2025;15:9683.
  15. Fonteles TV, Costa MGM, de Jesus ALT, Rodrigues S. Optimization of the fermentation of cantaloupe juice by Lactobacillus casei NRRL B-442. Food Bioprocess Technol. 2012;5:2819–26.
  16. Gao Z, Zhou MC, Lin J, Lu Y, Liu SQ. Metabolomics analysis of okara probiotic beverages fermented with Lactobacillus gasseri and Limosilactobacillus fermentum by LC-QTOF-MS/MS. Food Chem X. 2024;21:101178.
  17. Pozolotina N, Uvarova M. Metabolite composition of probiotic strain Lactobacillus paracasei B-11821. E3S Web Conf. 2023;462:02027.
  18. Chen PT, Hong ZS, Cheng CL, Ng IS, Lo YC, Nagarajan D, et al. Exploring fermentation strategies for enhanced lactic acid production with polyvinyl alcohol-immobilized Lactobacillus plantarum 23 using microalgae as feedstock. Bioresour Technol. 2020;308:123266.
  19. Ibañez-López ME, Díaz-Domínguez E, Suffo M, Makinia J, García-Morales JL, Fernández-Morales FJ. Biorefinery approach for H2 and acids production based on uncontrolled pH fermentation of an industrial effluent. Fermentation. 2023;9(11):937.
  20. Li J, Ma D, Tian J, Sun T, Meng Q, Li J, et al. The responses of organic acid production and microbial community to different carbon source additions during the anaerobic fermentation of Chinese cabbage waste. Bioresour Technol. 2023;371:128624.
  21. Meryemoglu B, Nis B, Ozsel BK. Organic acids production from low-cost cellulosic substrates by fermentation. Biomass Convers Biorefinery. 2024;14:17019–28.
  22. Thapa A, Basu OD, Fei X, Venkiteshwaran K, Hussain A. Biological pretreatment of organic waste for short-chain fatty acids production: State-of-the-art, advances, challenges and prospectives. Chem Eng J. 2024;500:157018.
  23. Duber A, Zagrodnik R, Gutowska N, Brodowski F, Dąbrowski T, Dąbrowski S, et al. Single- vs. two-stage fermentation of an organic fraction of municipal solid waste for an enhanced medium chain carboxylic acids production − The impact of different pH and temperature. Bioresour Technol. 2025;415:131697.
  24. Abedi E, Hashemi SMB. Lactic acid production – producing microorganisms and substrates sources-state of art. Heliyon. 2020;6(10):e04974.
  25. Tangyu M, Fritz M, Tan JP, Ye L, Bolten CJ, Bogicevic B, et al. Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception. Microb Cell Fact. 2023;22:133.
  26. Wieczorek MN, Drabińska N. Flavour generation during lactic acid fermentation of brassica vegetables—literature review. Appl Sci. 2022;12(11):5598.
  27. Laina KT, Drosou C, Frakolaki G, Krokida M. Advancing probiotic delivery in functional yogurt: Encapsulation in prebiotic-based matrices. Foods. 2025;14(8):1423.
  28. Lee JA, Kim HU, Na JG, Ko YS, Cho JS, Lee SY. Factors affecting the competitiveness of bacterial fermentation. Trends Biotechnol. 2023;41(6):798–816.
  29. Cassimiro DM de J, Batista NN, Fonseca HC, Naves JAO, Dias DR, Schwan RF. Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee. Int J Food Microbiol. 2022;369:109627.
  30. Tian DD, Xu XQ, Peng Q, Zhang YW, Zhang PB, Qiao Y, et al. Effects of banana powder (Musa acuminata Colla) on the composition of human fecal microbiota and metabolic output using in vitro fermentation. J Food Sci. 2020;85(8):2554–64.