Potential of snake fruit (Salacca zalacca (Gaerth.) Voss) for the development of a beverage through fermentation with the Kombucha consortium



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Abstract:
Sugared snake fruit juices were fermented for 14 days with the Kombucha consortium containing yeasts and acetic acid bacteria. Five Indonesian cultivars (Salak Doyong. Salak Madu, Salak Pondoh, Salak Segaran, and Salak Suwaru) of the fruit were studied. The physicochemical and sensory properties of the fermented products revealed the snake fruit Kombucha from the Salak Suwan, cultivar as the most acceptable with color indices L* and b* respectively 30.5 and 13.2; total sugar, 7.54%; total soluble solids, 11.3%; total acidity, 1.65%; pH, 3.15; and sensory scores (out of 5) of 3.90 for color, 3.70 for taste and 3.80 for aroma. The fermentation enhanced antioxidant activity of the snake fruit Kombucha, as assessed by 2,2-diphenyl-l-picrylhydrazyl (DPPH) radical scavenging activity, and consistent with increases in phenolics, tannins, and flavonoids. Acetic acid was the major organic acid of the fermented product that showed an enhanced antibacterial activity by inhibiting Gran1-positive (Staphylococcus aureus.s) and Gram-negative (Escherichia coli} bacteria. Snake fruits can be used to develop functional food beverages and foods through the Kombucha fermentation.

Keywords: acetic acid, acidity, antioxidant, ph



Country: Indonesia

Citation: Biocatalysis and agricultural biotechnology v.13Find all articles in: Biocatalysis and agricultural biotechnology v.13 pp. 198-203

Study Mailing Address:
Department of food science and technology, Faculty of agriculture technology, Brawijaya University, Jalan Veteran, Malang, 65145, Indonesia.

Date Updated: January 22, 2021

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