Objective:
This study aims to decide the most suitable concentration of sucrose and yeast extract (SYE) and its impact on the levels of total phenol, flavonoid, and anthocyanin (TPFA) for lactic acid fermentation (LAF) in mangosteen fruit peel.
Materials and Methods:
In this study, the primary components were mangosteen fruit peel, sucrose, yeast extract, and lactic acid bacteria starter. The experimental design was conducted using the Factorial Design method. The colorimetric method was used to determine total phenol (Folin-Ciocalteu reagent) and total flavonoid (AlCl3 reagent). In addition, the differential pH method was used to determine total anthocyanins using KCl and the CH3COONa reagent.
Results:
The addition of SYE during the fermentation of mangosteen fruit peel can significantly increase the concentrations of TPFA if compared to the control (p value of 0.0001). The high sucrose concentration and low yeast extract produced the highest TPFA levels in mangosteen rind fermentation.
Conclusion:
The use of SYE affects the levels of TPFA in lactic acid-fermented mangosteen fruit peel, with the most suitable concentrations obtained by sucrose (45 g/L) and yeast extract (2.5 g/L).
Keywords: Fermentation, Garcinia mangostana fruit peel, sucrose, yeasts