Effect of Additional Red Dragon Fruit Peel and Lemon Peel in The Development of Coconut Water Fermented Beverage Products using Lactic Acid Bacteria to Increase Antibacterial Activity
Sofi Nabila, Arie Srihardyastutie, Sasangka Prasetyawan, Aulanniam and Rurini Retnowati

Chemistry Departement, Faculty of Mathematics and Natural Science, Brawijaya University, Malang, Indonesia

Abstract

This study aims to develop a fermented drink with the main ingredient of coconut water which is processed with the addition of mass variants of dragon fruit peel and lemon peel to increase antibacterial activity. Coconut water is one part found inside mature coconuts that contains bioactive compounds that have the potential as antibacterial such as catechin compounds. Catechin compounds are major components is reported to have antimicrobial activities. In this case, the fermentation process using lactic acid bacteria is known to affect the bioaccessibility to degrade catechins to catechol and gallic acid which is supported by the addition of dragon fruit peel and lemon peel to increase antibacterial activity. This research was conducted by fermenting coconut water using commercial lactic acid bacteria and incubating at room temperature. This study method includes 2 stages, namely the length of fermentation (0, 12, 24, 36, 48, and 60 hours) and the addition of mass variant of dragon fruit peel and lemon peel with a ratio (3, 1:2, and 2:1). The optimum condition of the fermentation time is used for the second stage of the fermentation process. In the second stage, determination of total acid, pH, and identification of organic acids was carried out using HPLC. Then, the antibacterial activity was determined using the disc diffusion method. Based on the results showed the optimization of fermentation time that produces the optimum total acid is 48 hours. Product characteristics test showed that the addition of dragon fruit peel and lemon peel gave a significant effect on total acid, pH value and organic acid components. The antibacterial activity from fermented coconut water using lactic acid bacteria starter with 48 hour incubation period against Escherichia coli was higher (inhibitory zones of 4.6 mm) than Staphylococcus aureus (inhibitory zones of 3.24 mm). This study confirmed that the addition of dragon fruit peel and lemon peel can increase antibacterial activity.

Keywords: Coconut water, Fermentation, Organic acids, Antibacterial

Topic: Biochemistry