PHYSICOCHEMICAL PROPERTIES, ANTIOXIDANT ACTIVITIES AND MICROBIOLOGICAL OF FRUIT AND VEGETABLE JUICES AFTER ADDITIONAL PROBIOTICS OF WATER KEFIR
Florentina Maria Titin Supriyanti1, Fidya Ahdiati Utami2, Zackiyah3

Universitas Pendidikan Indonesia

Abstract

ABSTRACT
This study aims to determine the physicochemical properties, antioxidant activity and microbiology of fruit and vegetable juices after the addition of water kefir probiotics. The method used is a literature review model with a narrative review using the keywords kefir, water kefir, kevir-like beverages and fermentation on the search engines Science Direct, Researchgate and Google schooler. There were 5 appropriate international journals, then a review of the suitability of the contents of the journal was carried out, 2 journals were obtained that could be used as references. The analysis was carried out on fruit juices before and after fermentation, including physicochemical analysis consisting of pH value, total titrated acid, total dissolved solids, and yields of ethanol, carbon dioxide, lactic acid and acetic acid- antioxidant activity and determination of the number of microbes that grow on various types of media and their feasibility test. The results showed that the addition of water kefir probiotics to various fruit and vegetable juices had an effect on the physicochemical properties- antioxidant activity, phenolic and anthocyanin content- increase in the number of microbes calculated from the number of Lactobacillus and Leuconostoc on MRS media, Lactococcus on M17 media, Saccharomyces on DRBC media and Mesophilic bacteria on PCA media. Water kefir products that meet the eligibility standards as probiotic drinks are kiwi, kwinsi, strawberry and tomato juice kefir.

Keywords: Fruit, Fermentation, water kefir, probiotics, vegetables.

Topic: Food Chemistry