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All Journal Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Suharyono Suharyono
Universitas Lampung
Agriculture, Biological Sciences & Forestry Computer Science & IT Engineering Industrial & Manufacturing Engineering

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PENGARUH GLUKOSA DAN JAHE MERAH TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK DARI KULIT NANAS MADU Samsul Rizal; Suharyono Suharyono; Fibra Nurainy; Merliyanisa Merliyanisa
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v25i2.110-119

Abstract

The availability of sufficient energy sources to grow lactic acid bacteria and spices addition can influence probiotic drinks' characteristics. This study aimed to study the effect of glucose and red ginger extract on honey pineapple skin probiotic drinks' characteristics. This study used a Complete Randomized Block Design (RCBD) with two factors. The first factor was glucose concentration, namely 1%, 2%, 3%, and 4% w/v, while the second factor was the concentration of red ginger extract, namely 0%, 1%, 2%, 3%, 4%, and 5% (v/v). The data were analyzed using variance analysis (ANOVA), and the differences between means were determined using the orthogonal polynomials. The results showed that glucose increased total lactic acid bacteria and pH, but decreased the preference score of taste, color, and overall reception, but did not affect those of honey pineapple probiotic juice extract's aroma. The red ginger extract increased the taste, aroma, color, and overall acceptance scores, but did not affect the pH and total lactic acid bacteria of pineapple probiotic drinks. The best probiotic drink was from 2% glucose, and 3% red ginger extract, which had 1.3 x 109 colony lactic acid bacteria /mL; total lactic acid 0.63%; pH 3.69; somewhat like the taste, somewhat like the aroma; and somewhat like overall reception.Keywords: glucose, honey pineapple peel, lactic acid bacteria, probiotic beverage, red ginger 
Study on Synbiotic Beverages Based on Local Seeds and Oyster Mushrooms with the Addition of Lactobacillus casei Siti Nurdjanah; Cherly Silvia Ericha; Suharyono Suharyono; Samsul Rizal
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 2 (2023): June 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i2.363-373

Abstract

Beverages are one of the most accessible liquid foods, can provide nutrients such as vitamins, minerals, antioxidants, organic acids and other bioactive substances for the body. To meet this need, the development of synbiotic drinks made from local grains is urgently needed. Synbiotic drink which is a combination of grain-based probiotics and prebiotics also has advantages for consumption for people with lactose intolerance as a substitute for dairy milk. This  study was aimed to evaluate the effect of Lactobacillus casei with various concentration on synbiotic drinks based on local grains and cereals  and oyster mushroom. Another aim from this study was to find out the best treatment for the characteristics according to SNI 7552:2018. In this study, 6 levels  formulation of L. casei concentration (0%, 2%, 3%, 4%, 5%, 6%) were used. The experiment was non-factorial and arranged in Completely Randomized Block Design with 4 replications. The data  homogeneity was tested using the Bartletts test and data additivity was tested with the Tukey test. The data were then analyzed for variance and further processed using Least Significant Difference test (LSD) at 5% level. The results showed synbiotic drink with 4% of L. casei found to be the best treatment which had a total LAB of 9.83 log CFU/mL, 0.76% lactic acid, 3.52 pH with a color score of 3.53 (rather like), a aroma score of 3.32 (neutral), a taste score of 2.34 (neutral) and an overall acceptance score of 2.83 (neutral). Keywords: Lactic acid bacteria, L. casei, Prebiotics, Probiotics, Synbiotics
Co-Authors Cherly Silvia Ericha Fibra Nurainy Merliyanisa Merliyanisa Samsul Rizal Siti Nurdjanah