ASEAN Journal on Science and Technology for Development


Herbal-based fermented beverages are popular non-dairy products among consumers who seek healthy and immunity-supporting products. Amongst commonly used health supplements that are added to food and beverage would be probiotics, commonly Saccharomyces cerevisiae or yeast. This study aims to determine the physico-chemical properties of fermented beverages at different fermentation periods using lemongrass (Cymbopogon citratus DC. Stapf), ginger (Zingiber officinale Rosc.), turmeric (Curcuma longa L.), mint (Mentha), and moringa (Moringa oleifera Lam.). This study revealed a significant decrease (p ≤ 0.05) in pH, total soluble solids, and density in most fermented beverages after 24, 36 and 48 hours of fermentation. Low pH levels in lemongrass, ginger, turmeric, mint, and moringa ranged between 3.23 – 3.57. Low total soluble solids in herbal-beverages ranged between 6.6 – 9.93 ºBrix. Meanwhile, the lowest density of herbal-beverages ranged between 0.986 – 1.015 g/cm3. The reduction in pH, total soluble solids, and density showed yeast actively fermenting and metabolising sugars to produce carbon dioxide and organic acids. No alcohol was detected after 48 hours of fermentation in all beverages. Based on the results obtained, the combination of herbal-based components and probiotics in beverages can be encouraged to develop ready-to-drink beverages that can positively affect consumers’ health and well-being.

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