Introduction: 
Banana tree (Musa parasidica) could be environmental waste. The tree can be extracted to become starch, can be used as innovative product that contain high food fiber, and can be potential probiotics when adding pineapple pulp (Ananas comosus). 
This study aims to process or formulate and utilize banana tree starch with the addition of pineapple pulp into a functional food product in the form of probiotic drinks. In addition, in vitro levels of antioxidants (especially vitamin C) and total dietary fiber were also carried out.

Methods:
There are 3 variations of the formulation, Banana Tree Starch: Pineapple: CO2 free water. Sample 1 (1: 0.5: 0.5), sample 2 (2: 1: 1) and sample 3 (3: 2: 2). Then, all product samples were inoculated with Lactobacillus paracasei for 60 hours and incubated in anaerobic conditions with a temperature of 30-32°C. Sample variation was carried out to determine the significance of the average antioxidant content in it.
The next step was to analyze the vitamin C from 3 variants of beverage samples by using the Iodometric Titration Method that determined the amount of vitamin C (mg/100g), and also measured the antioxidant activity by using 2.2-diphenyl-1-picrylhydrazyl (DPPH). Determination of dietary fiber content using the AOAC method. All with triplo repeat per sample.

Results:
The amount of vitamin C obtained in S1 was 80.45±0.05 mg/100g with 44.95±0.99 % antioxidant activity and 11.01±0.01 % dietary fiber. The S2 vitamin C was 65.75±0.05 mg/100g with antioxidant activity 30.60±0.30 % and 8.90±0.10 % dietary fiber, and the last S3 was 47.02±0.02 mg/100g with 32.10±0.20 % antioxidant activity and 7.89±0.10 % dietary fiber. The average vitamin C level in the three fermented drink samples was 64.40±16.75 mg/100g, while the highest concentration of vitamin C was S1. There was a significant difference (p < 0.05) of the vitamin C levels amongst the three sample formulations. The average ash content of the three samples was 4.77±0.07 % and the moisture content was 37.72±7.72 %. The S1 sample showed the best antioxidant activity against 2.2-diphenyl-1-picrylhydrazyl (DPPH) which was 44.95±0.99 % and also had highest level of dietary fiber.

Conclusion: 
The formulation of banana tree starch combination with pineapple pulp has greatly potential to be developed into a health functional food. By looking at the content of vitamin C and total dietary fiber and antioxidant activity in the fermented products, this can be an effort to diversify local food and can be an alternative to antidiabetic drinks and other infectious diseases.

Functional drink formulation from the fermentation of banana tree (Musa parasidica) rich in antioxidant and food fiber

The gastrointestinal tract is amongst the most densely populated ecosystems on earth, home to an abundant and diverse collection of microbial species, not just bacteria but also Archaea, viruses, fungi etc. Significant interest in this area has been sparked in recent years by an appreciation of the importance of the gut microbiota in the health of the host, and this has led to the microbiome of humans and animals being investigated in depth. Studies have drawn links between host nutrition, the gut microbiota and metabolic and immune functions, which in consequence affect physiology.



The first investigations of the structure of the microbiota were culture-based, however the introduction of sequencing technologies such as Sanger sequencing and subsequent development of 454 sequencing and metagenomics approaches have become the mainstay of microbiota studies. The creation of reference databases and analysis software has provided invaluable tools for assigning taxonomy to generated data. Great progress in characterising the structure of the microbiome recently has paved the way for ongoing and future studies on the functional interactions between the microbiota and the host. Studies on the function of the microbiota are critical in understanding the role of the microbiota in human homeostasis and disease pathogenesis.



The conference will be presenting the latest advancements in gut microbiome and health research. It will bring together experts who are driving technological advancements and striving to understand how nutrition impacts gut microbiome and the interactions between gut microbiome and health.



[https://www.nutritionsociety.org/](https://www.nutritionsociety.org/)

[@NutritionSoc](https://twitter.com/NutritionSoc)

[Member-Connect](https://membership.nutritionsociety.org/signin?message=loginRequired&next=https://membership.nutritionsociety.org)

[Cambridge Core](https://www.cambridge.org/core/societies/nutrition-society)

Recordings of the conference will be available until 13 April 2021.