Probiotic Drink Banana with Addition of Sea Grapes Flour (Caulerpa racemosa) Rich in Polyphenols and Dietary Fiber as Functional Food Potential Anti-NCDs

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Nurpudji Astuti Taslim, Fahrul Nurkolis

Abstract

Banana contains phenolics, carotenoids, flavonoids, monoamines, and phytosterols, which have many healthy effects on humans and the prevention of chronic degenerative diseases. Caulerpa racemosa has abundant nutrient, such as poly-unsaturated fatty acids (PUFA), essential amino acids, vitamins, minerals, dietary fibers, and other natural bioactive compounds. Based on banana and sea grapes potential, a probiotic drink with a high polyphenol and dietary fiber content could be formulated. This research aims to process and determine the probiotic drink formula from fermented banana and sea grapes flour with the highest polyphenol and dietary content. There was 3 samples formulation with a difference on banana pulp, sea grapes flour, and water concentration (S1, 900:100:0; S2, 850:150:150; and S3, 800:200:200). Samples were inoculated with Lactobacillus paracasei 106 CFU for 60 hours and incubated in anaerobic (30-32°C). Analysis of polyphenol percentage was done using the High-Performance Liquid Chromatography (HPLC) at a wavelength of 415 nm with each sample triplicated. Dietary fiber, ash, and water content were determined using the AOAC method. The One-Way ANOVA test was used to determine the difference between samples. Total polyphenol content in each sample was identified; S1 was 78,99%, S2 was 91,58%, and S3 was 97,82%. Total dietary fiber in each sample was identified; S1 was 25,98%, S2 was 28,07%, and S3 was 31,47%. The formulation containing the highest polyphenols and dietary fiber was S3. A significant difference (P<0.05) was found in total polyphenols content between samples..

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How to Cite
Fahrul Nurkolis, N. A. T. . (2021). Probiotic Drink Banana with Addition of Sea Grapes Flour (Caulerpa racemosa) Rich in Polyphenols and Dietary Fiber as Functional Food Potential Anti-NCDs. Annals of the Romanian Society for Cell Biology, 25(6), 6500–6504. Retrieved from https://www.annalsofrscb.ro/index.php/journal/article/view/6714
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