Elok Zubaidah, Firka Julian Dewantari, Fitria Rizki Novitasari, Ignatius Srianta, Philippe J. Blanc
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 Suwaru 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-1-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 Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. Snake fruits can be used to develop functional food beverages and foods through the Kombucha fermentation. © 2017 Elsevier Ltd
Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Jalan Veteran, 65145, Malang, Indonesia; Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Jalan Dinoyo 42-44, Surabaya, 60265, Indonesia; Université de Toulouse, INSA, LISBP, CNRS, UMR5504, INRA, UMR792, Ingénierie des Systèmes Biologiques et des Procédés, 135 Avenue de Rangueil, Toulouse, F-31077, France
