Lipi develops guava juice fermented supplements

The Indonesian Institute of Sciences (LIPI) is developing fermented red guava as an immune-enhancing supplement drink. This fermentation is expected to help people stay fit during the COVID-19 pandemic.

Benefits of LIPI guava juice fermented supplements

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LIPI is developing a supplement from fermented red guava juice to strengthen the immune system. The immune system or immune system is the body's ability to protect itself against foreign objects or foreign cells that enter the body, such as viruses and disease bacteria.

Basically, red guava has a lot of nutritional content, including three water-soluble fibers, namely polyphenols, alkaloids, and flavonoids. All three are useful against the formation of free radicals in the body, detoxify, neutralize toxins, and boost the immune system.

Apart from water soluble fiber, red guava also contains several organic substances, namely myricetin, quercetin, luteolin, kaempferol, and hesperidin. These substances have various benefits, one of which is as an inhibitor of virus growth.

LIPI Chemical Center researcher, Yati Maryati said that myricetin can inhibit the growth of the SARS-CoV-1 (SARS) virus and luteolin is believed to be able to break down the protein layer in corona viruses such as MERS. While hesperidin is predicted to be able to inhibit the SARS-COV-2 virus that causes COVID-19 from entering the body.

With the many uses above, LIPI researchers develop the potential benefits of guava juice through the fermentation process into juice.

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The fermentation process enhances the detoxification function of toxins

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Researchers from the LIPI Chemical Research Center said that through this fermentation process, the benefits of fiber content and active compounds in red guava will increase by up to 90 percent.

Red guava fermentation process

For the process, starting with fresh red guava, chopped and then mashed and filtered. After being filtered, the guava juice is pasteurized (heated to high temperature) and allowed to stand until it reaches room temperature.

After the guava juice returned to normal temperature, then researchers researched the candidates for this supplement through the fermentation process.

Put the guava juice in a glass container and then mix it with probiotics or what can be called good bacteria. Researchers used lactic acid probiotics and scoby (bacterial culture used in kombucha).

The fermentation time takes several days to increase the beneficial content in guava juice.

"This fermentation process produces organic acid compounds, increasing antioxidant activity. So that its function as detoxification of toxins and stimulation of the body's immune work system increases, "explained Yati.

The fermented guava juice made by the research team at the LIPI Chemical Research Center is still in the process of finding the most optimal formula.

"Drink supplements from fermented red guava are potential candidates in increasing endurance," continued Yati.

Yati and the team hope that they can immediately carry out the testing to the next stage before this supplement candidate can be produced and consumed by the public.

The taste of LIPI fermented guava juice

When you open the bottle of juice, the aroma of guava is stronger than regular guava juice. The sour taste of the fermentation process is reminiscent of the sour taste of yogurt. Although it is not very strong, there is a slight stinging sensation on the tongue like when drinking soda.

This fermented guava juice is more refreshing when drunk cold. However, because it is a supplement drink, this product must be taken according to the recommended dosage.