ISSN (Online): 2321-3418
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Food Science and Technology
Open Access

Utilization of Inulin from Mangrove Apple and Pineapple Juice as Prebiotic Drink to Recovery Covid-19 Patients

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DOI: 10.18535/ijsrm/v12i02.ft01· Pages: 165-171· Vol. 12, No. 02, (2024)· Published: February 20, 2024
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Abstract

Amidst the COVID-19 pandemic, some individuals have turned to functional foods in an effort to bolster their immune systems. One such functional option is prebiotic drinks. These beverages are crafted from fermented sugars, which serve as a carbon source for lactic acid bacteria. To enhance their functional properties, prebiotic drinks often incorporate inulin—a type of prebiotic. Traditionally, these drinks are milk-based, but for those who cannot tolerate dairy, alternatives have emerged. For instance, pineapple-based prebiotic drinks enriched with inulin from mangrove apples have gained popularity. The process involves extracting inulin from mangrove apples and combining it with pineapple to create a probiotic drink. The resulting beverage derives its sweetness from the natural sugars found in pineapples and mangrove apples. Pineapple contains approximately 2.32% glucose, 1.42% fructose, and 7.89% sucrose, while mangrove apples boast 5.08% inulin, 9.67% soluble dietary fiber, and 0.66% FOS. These sugars serve as nourishment for lactic acid bacteria, ultimately stimulating the production of IgG and IgM antibodies. In summary, the combination of inulin-rich mangrove apples and pineapple’s total soluble solids can contribute to fortifying the body’s immune system during the COVID-19 pandemic.

Keywords

InulinPineappleMangrove appleImmune

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Author details
Yoyok Budi Pramono
Food Technology Study Program, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
✉ Corresponding Author
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Sri Mulyani
Food Technology Study Program, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
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Anang M. Legowo
Food Technology Study Program, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
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Ahmad Ni’matullah Al-Baarri
Food Technology Study Program, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
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Nathania Maula Bernadine
Food Technology Study Program, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
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Daniella Olivia Afri Kusuma
Food Technology Study Program, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
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Angelique Gangsar Listya
Food Technology Study Program, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
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