Optimization of Annona Montana Fermentation Using Lactobacillus Bulgaricus and Streptococcus Thermophilus

Ambar Fidyasari, and F. E. Lestari

Academy of Pharmacy and Food Analyst of Putra, Malang, Indonesia

Abstract: Anona montana is one of the endemic fruits in Indonesia which is rarely used. This fruit has high fiber and vitamins as well as secondary metabolites in the form of terpenoids, carotenoids, and acetogenin which function as antioxidants. In order to maximize its use, probiotic drink, which functions for health, is made. This study aims to determine the optimum conditions for the fermentation process of the fruit using a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus bacteria with the response surface method (RSM). Methods of the research was preparation and bacterial suspension process, pH analysis, antioxidant analysis, and viability of Lactic acid bacteria (LAB) design with mixture of  L.bulgaricus and S.thermophilus with a starter concentration of 30% during 36 hours. The results of the treatment obtained a pH value of 3.46 with an IC₅₀ value of 76% and a bacterial viability of 4.4´10⁸ CFU/mL. Conclusion of the research is the optimization of fermentation process of A.montana with fermentation time and the concentration of L. bulgaricus and S. thermophillusbacteria affects the pH value, free radical-scavenging capacity and bacterial viability.