The Effect of Brown Sugar Addition on Total Acid, pH, and Antioxidant Activity of Young Coconut Water (Cocos nucifera L,) Probiotic Drinks

DOI

10.2991/978-94-6463-184-5_12How to use a DOI?

Keywords

Young Coconut Water; Probiotic Drink; Brown Sugar; Total Acid; pH; Antioxidant Activity

Abstract

Coconut water is a clear liquid from the coconut endosperm, containing sugars, vitamins, and minerals. Fermentation of young coconut water with Lactobacillus casei can generate a probiotic drink that can maintain digestive tract health and increase immunity. As a carbon during fermentation, the amount and type of sugar affect the chemical properties of probiotic drinks. Adding a certain amount of brown sugar to a probiotic drink can affect the total acid, pH, and antioxidant activity. This study aimed to determine the effect of brown sugar addition on the total acid, pH, and antioxidant activity of young coconut water probiotic drinks. The design of this study employed a single-factor Completely Randomized Design (CRD) method with brown sugar additions (0%, 5%, 10%, and 15%). Determination of total acid by titrimetric method, pH measurement by pH meter, and antioxidant activity by DPPH method. Total acid was analyzed using One-Way ANOVA and LSD with a significance level of p < 0.05. pH and antioxidant activity were analyzed using Kruskal-Wallis and Dunnett T3 with a significance of p < 0.05. The results showed that brown sugar addition affected total acid (p = 0.001), pH (p = 0.014), and antioxidant activity (p = 0.003). This study concluded that the highest and the lowest total acid and antioxidant activity were 15% and 10% brown sugar addition, respectively. Furthermore, the highest and the lowest pH value was at 0% and 15% brown sugar addition, consecutively. The pH and total acid values of this study followed SNI 2981:2009.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Fahdah Haniyah
AU  - Eni Purwani
PY  - 2023
DA  - 2023/05/30
TI  - The Effect of Brown Sugar Addition on Total Acid, pH, and Antioxidant Activity of Young Coconut Water (Cocos nucifera L,) Probiotic Drinks
BT  - Proceedings of the International Conference on Health and Well-Being (ICHWB 2022)
PB  - Atlantis Press
SP  - 120
EP  - 132
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-184-5_12
DO  - 10.2991/978-94-6463-184-5_12
ID  - Haniyah2023
ER  -