Penambahan Sari Kurma sebagai Substrat Antibakteri pada Minuman Whey Fermentasi

Abstract

Whey from cheese is still underutilized in Indonesia which has the potential to cause environmental
pollution. One alternative to whey processing is to make a fermented whey drink with the addition
of date palm juice as a mixture. Dates juice is expected to provide additional nutrition for lactic acid
bacteria (LAB) in the fermentation process. The purpose of this study was to determine the antibacterial
properties of whey fermented beverage products with the addition of date juice. The study was conducted
using a randomized block design (RBD) with six groups of sampling treatment with P0; 0% as a control
(whey: date juice 100: 0 v / v), P2; 10% (90: 10 v / v), P2; 15% (85: 15 v / v) and P3; 20% (80: 20 v / v).
The results of this study indicate that the fermented whey drink with the addition of date juice fermented
with the bacteria Lactobacillus fermentum B111K (L. fermentum) for 24 hours has been shown to have a
higher antibacterial ability at the level of 20% compared to controls who were not given additional date
juice.