PEMBUATAN MINUMAN PROBIOTIK BERBASIS KULIT NANAS (Ananas comosus (L.) Merr.) MENGGUNAKAN Lactobacillus casei subsp. casei R-68 YANG DIISOLASI DARI DADIH
Abstract: Probiotic drink is a
beverage produced from the lactic acid fermentation by lactic acid bacteria.
Probiotic drink can be made from the extract of pineapple skin, hereinafter
referred to as probiotic drinks pineapple skin juice. The purpose of this study
was to obtain the optimal addition of sucrose (S) in the manufacture of
probiotic drink pineapple skin juice (K) that meet quality standards and
preferred by consumers. This study was conducted experimentally using Completely
Randomized Design (CRD) with four treatments (S1K1 = without sucrose, S2K2 = 5%
sucrose, S3K3 = 8.5% sucrose and S4K4 = 12% sucrose). Each treatment was
repeated four times to obtain 16 units of trial. Data were analyzed
statistically using Analysis of Variance (ANOVA), if F count ≥ F table then
continued with test of Duncan's New Multiple Range Test (DNMRT) at 5%. The
results show that the variation of sucrose added significantly affected the
total lactic acid bacteria, total solids, taste and overall acceptance test,
but did not influence the pH value, colour and aroma of fermented drink. The
best treatment was obtained on the addition of sucrose 12% with a lactic acid
bacteria total of 7.08 cfu/ml, a solid total of 12.67% with a pH value of 3.94
as well as preferred by the panelists (consumers).
Penulis: Elsaputra, Usman
Pato, Rahmayuni
Kode Jurnal: jppertaniandd160126
