Development of fermented carrot (Daucus carota L.) Juice withLactobacillus plantarum

This research was done to develop a new beverage using the carrot (Daucus carota L.) and was fermented with Lactobacillus plantarum as starter cultures. The formulation F8 with the highest mean score in overall acceptance during the hedonic sensory test was chosen as final formulation. The formulation F8 contains 89.9% of carrot juice with the carrot to water ratio of 1:2, 0.1% of xanthan gum and 10% of sugar. The carrot juice with formulation F8 was then inoculated with Lactobacillus plantarum and incubated at 37°C for approximately 24 hours until the sample reached the pH of four. After the fermentation process, the fermented carrot juice has 3.04 ± 0.16% of lactic acid and total soluble solid of 11.5�Brix. The proximate analyses results showed that the fermented carrot juice has 86.5 ± 0.31 % of moisture content, 0.19 ± 0.03% of total ash, 1.29 ± 0.25% of fat content, 2.13 ± 0.05% of crude fibre, 0.16 ± 0.01% of protein content, and 9.73 ± 0.40% of carbohydrate content. From the calculation, the estimated energy content for 100g of fermented carrot juice was 51.17kcal. The keeping quality test showed that the fermented carrot juice was sensory acceptable up to three weeks, with significant different (p<0.5) in overall acceptance between the stored sample and fresh sample starting at week two. After four weeks of storage period at 4°C, the viability of the Lactobacillus plantarum remains high with total count of 2.7 x 10� CFU/ml at fourth week. The market test of the product indicated that 41% of the respondents have the intention to purchase the fermented carrot juice if the product was available in the future.