Effect of stevia sugar on innovation of guava, apple, lemon, and melon juice probiotic drink using Lactobacillus casei bacteria on amount Lactic acid bacteria

Abstract

As time goes by, more and more attention is paid to functional drinks. Probiotic cultures provide several health benefits, namely maintaining a healthy gut microbiota, protection against gastrointestinal pathogens, boosting the immune system, reducing cholesterol levels, reducing blood pressure, and anticancer activity. One of the probiotic drinks to be tested in this study was made from guava, apple, lemon, and melon juice This research is a quantitative study with a laboratory experimental research design. In this study, Lactobacillus casei was used as a starter. The test material used was juice added with L. casei starter and stevia sugar with concentrations of 10%, 20%, and 30%. The average value of the total BAL of the Jamale juice probiotic drink without added sugar was 1,80 x 107 CFU/mL, added sugar 10% was 4,83 x 107 CFU/mL, added sugar was 20 % was 4,91 x 107 CFU/mL and the addition of 30% sugar was 6,05 x 107 CFU/mL. Jamale juice probiotic drink with 30% added sugar resulted in the best condition with a total number of lactic acid bacteria of 6,05 x 107 CFU/mL.