The Effect of Fermentation Time on the Quality of Probiotic Products from Jackfruit Seed Extract with Lactobacillus plantarum B1765 as The Starter Culture Bacteria

The purpose of this study was to determine the effect of fermentation time on total lactic acid bacteria (LAB), pH, total titrated acid (TTA), and organoleptic qualities including colour, taste, and aroma in probiotic drink jackfruit seed extract with starter culture of Lactobacillus plantarum B1765. Lactobacillus plantarum B1765 had been studied has probiotic bacteria characteristics. Fermentation was carried out for 0, 24, 48, and 72 hours. Total LAB was measured by the Total Plate Count (TPC) technique. Meanwhile, pH and TTA were measured with a pH meter and acid-base titration and the organoleptic quality using hedonic test. The results showed that the length of fermentation affected the total LAB, pH, TTA, taste, aroma, and colour. Total LAB increased by 1 log cycle from 1.81 x 108 CFU/mL to 2.18 x 109 CFU/mL  at 24 hours of fermentation and then reduced to a death  phase up to 4.03 x 106 CFU/mL. pH decreased from 5.48 to 3.25 while TTA increased from 0.25% to 1.16%. The average value of the panelists preference for colour, taste, and aroma, respectively, is 2.85; 2.60; 2.78 which shows a tendency to like. The best fermentation time is 24 hours.  Based on the number of total LAB, pH and TTA, this product had fulfilled the Indonesian National Standart (INS) for the probiotic drinks, so it could be developed potentially as an alternative of probiotic beverage products.