Development of Innovational Brem Bali Products with Probiotics through Immobilization of Durian Skin Flour as a Healthy Alcoholic Beverage

Abstract

Abstract The alcohol produced from the fermentation process in the traditional Balinese brem drink is one of the obstacles. Innovation and functional studies of brem Bali products are needed to be standardized and industrialized. The Bali brem fermentation process uses a dry starter, yeast, and a dominant growing microbe, Saccharomyces cerevisiae. The alcohol content in Bali brem ranges from 3-10%. Several studies have studied the probiotics in alcoholic beverages to provide health benefits potentially. In addition, durian skin flour is claimed to be used as a probiotic immobilizer. The development of brem drink with the addition of probiotics can have a major impact on health; in addition to the benefits of brem as a fermented drink, it also provides probiotic effects for health, including helping digestion as irritable bowel syndrome, reducing digestive tract symptoms (constipation, non-pathogenic diarrhoea, and flatulence), intolerance lactose, as the body’s defence (allergies such as eczema, atopic), cariogenic, carcinogenic, mutagenic, tumours, intestinal inflammation, intestinal bacterial overgrowth, lowering blood cholesterol, and hypertension.