Chemical properties of dragon fruit probiotic drink produced by biocapsules Lactobacillus paracasei ssp. paracasei M1.3 isolated from “Dadih” traditional fermented food West Sumatra

Abstract

Abstract In this research, Biocapsules Lactobacillus paracasei ssp. paracasei Ml.3 isolated from “dadih” was used to ferment a probiotic drink made from dragon fruit juice. L. paracasei ssp. paracasei Ml.3 biocapsules are produced by extruding carrageenan-skim (2:1). Making dragon fruit juice probiotic drink using L. paracasei ssp. paracasei Ml.3 at concentrations of 3%, 5%, and 7% for 18 hours. The following factors were analyzed: nutritional adequacy rates, moisture content, ash content, protein, fat, crude fiber content, carbohydrate, sugar, and total dissolved solids. The results showed that the use of culture concentrations of 3%, 5%, and 7% had no significant effect on the dragon fruit juice probiotic drink’s chemical characteristics. All fermented products (3%, 5%, and 7%) had an average water content of 81.93–82.56%, an ash content of 0.17–0.19%, protein content of 0.53–1.45%, a fat content of 0.33–0.42%, crude fiber content of 0.24–0.39%, carbohydrate content of 15.10–16%, sugar content of 12–13%, and a total soluble solids content of 16.5–17.2%. The highest antioxidant capacity against ascorbic acid was obtained in the 3% treatment, 94.28 ppm. The product’s nutritional adequacy rate meets the criteria set forth for functional foods, where the nutritional adequacy rate number indicates that protein makes up 0.267 kcal (0.133%) of total energy, fat makes up 0.196 kcal (0.049%) of it, and carbohydrates make up 35.474 kcal (2.534%).