FERMENTASI ASAM LAKTAT DALAM PROSES PRODUKSI MINUMAN PROBIOTIK PADA PT. YAKULT INDONESIA PERSADA

Arista, Angeline and Alim, Edward Goei and Hartono, Herberth Vernon and Hendrata, Maria Angelina and Ndaumanu, Maria Leonyta and Wirya, Richard Antonia and Tendean, Stephanie Natasya and Kristanco, Vincentius Bryant (2021) FERMENTASI ASAM LAKTAT DALAM PROSES PRODUKSI MINUMAN PROBIOTIK PADA PT. YAKULT INDONESIA PERSADA. Project Report. SMA Katolik St. Louis 1 Surabaya, Surabaya.

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Abstract

People often think that bacteria are harmful and dangerous as they carry disease and deadly pathogens with them. However, many bacteria are beneficial to humans, one of them is Lactobacillus casei Shirota strain. These bacteria have been engineered in such a way and are packaged in a drink, namely the Yakult probiotic drink which was produced by PT. Yakult Indonesia Persada. The objective of this study is to attain a deeper understanding of lactic acid fermentation by Lactobacillus casei Shirota strain, while also knowing how lactic acid affects the human body and the Yakult probiotic drink itself. The necessary methods for this study are none other than a virtual interview (via Zoom) and literature review, which served the purpose of giving complete data and information associated with the matter at hand. This study shows that Lactobacillus casei Shirota strain is processed through a homofermentative reaction to produce lactic acid, which is used in the creation of Yakult probiotic drinks. Lactic acid can inhibit pathogenic bacteria that are harmful to humans and extend the storage period up to 40 days without involving preservatives, meanwhile also giving Yakult probiotic drinks a sour taste. This concludes that L. casei Shirota strain plays an important role in producing healthy probiotic Yakult drinks, especially in the homofermentative process of lactic acid, and these drinks are safe for everyone since the lactic acid has proven itself useful for humans' digestive system. Keywords: Lactic acid, Lactic acid fermentation, Yakult probiotic drink, L. casei Shirota strain

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