STUDI PEMBUATAN MINUMAN PROBIOTIK DARI BUAH JAMBU AIR MANIS (Syzynum samangarense) MENGGUNAKAN Lactobacillus casei subsp. casei R-68 YANG DIISOLASI DARI DADIH
Abstract: The purpose of this
research was to study the ratio of sweet water guava and water in making
probiotic drink by using Lactobacillus casei subsp. casei R-68 isolated from dadih. The research was
carried out experimentally using a Completely Randomized Design (CRD) with tree
treatments and six replications. The treatments were J1S1 (ratio of sweet water
guava and water 1:0), J2S2 (ratio of sweet water guava and water 3:1), J3S3
(ratio of sweet water guava and water 2:1), J4S4(ratio of sweet water guava and
water 1:1), J5S5, (ratio of sweet water guava and water 1:2) and J6S6 (ratio of sweet water guava and water
1:3). The data obtained were analyzed statistically using ANOVA and DNMRT at
level 5%. The results show that the best ratio of sweet water guava and water
significantly influenced (P<0,05) the pH, total lactic acid, total lactic
acid bacteria, total solid, hedonic test at taste as well as descriptive test
of colour. Based on the results of this research, it is concluded that best
ratio of sweet water guava and water to produce probiotic drink was 1 : 3
(J6S6) which pH 4.17, total lactic acid 0.73%, total lactic of acid bacteria
8.77 log CFU/ml, total solid 12.95% and hedonic test of colour 3.55, aroma 3.50
and taste 3.58 as well as rather prefered by panelists.
Penulis: Taufik Al Fahrozi,
Usman Pato, Yusmarini
Kode Jurnal: jppertaniandd170092
