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Syafri Ajrin
Universitas Riau
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering

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EVALUASI MUTU MINUMAN PROBIOTIK AIR KELAPA MUDA DAN SARI BUAH NAGA MERAH MENGGUNAKAN LACTOBACILLUS FERMENTUM INACC B1295 Syafri Ajrin; Usman Pato; Rahmayuni Rahmayuni
Jurnal Sagu Vol 22, No 1 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.1.p.15-23

Abstract

Penggunaan air kelapa muda menjadi minuman probiotik merupakan salah satu bentuk pengolahan terhadap air kelapa muda.  Buah naga merah dianggap dapat meningkatkan kandungan gizi serta penilaian sensori minuman probiotik air kelapa muda. Tujuan penelitian ini adalah untuk menentukan rasio terbaik air kelapa muda dan sari buah naga merah dalam pembuatan minuman probiotik air kelapa muda yang bermutu. Penelitian ini dilakukan secara eksperimen menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan dan 4 ulangan, yaitu rasio air kelapa muda dan sari buah naga merah P1 (100:0), P2 (90:10), P3 (80:20), P4 (70:30) dan P5 (60:40). Data yang diperoleh dianalisis secara statistik dengan menggunakan Analysis of variance (ANOVA) menggunakan IBM SPSS statistics 23. Hasil penelitian menunjukkan penambahan sari buah naga merah berpengaruh nyata (P<0,05) terhadap derajat keasaman, total asam tertitrasi, total bakteri asam laktat, kadar lemak dan penilaian sensori. Hasil rekapitulasi perlakuan terpilih, yaitu perlakuan P3 dengan kriteria nilai pH 4,91, total asam tertitrasi 0,66, total BAL 8,93 log CFU/ml, dan kadar lemak 0,81%. Karakteristik sensori pada perlakuan P3 secara deskriptif menunjukkan produk ini berwarna agak merah keunguan, beraroma khas fermentasi, agak berasa asam dan kurang homogen.
EVALUASI MUTU MINUMAN PROBIOTIK AIR KELAPA MUDA DAN SARI BUAH NAGA MERAH MENGGUNAKAN LACTOBACILLUS FERMENTUM INACC B1295 Syafri Ajrin; Usman Pato; Rahmayuni
SAGU Vol. 22 No. 1 (2023): SAGU Journal – Agri. Sci. Tech., Maret, 2023, Vol. 22 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study was to determine the best ratio of coconut water and red dragon fruit juice for making probiotic drink by utilizing Lactobacillus fermentum InaCC B1295. This research was conducted experimentally using a completely randomized design with five treatments and four replications. This study compared coconut water and red dragon fruit juice, specifically P1 (100:0), P2 (90:10), P3 (80:20), P4 (70:30) and P5 (60:40). The experimental parameters in this study consisted of acidity degree, titratable accidity, total LAB, fat level, and sensory characteristics. The data obtained were analyzed statistically by analysis of variance using IBM SPSS 23 Duncan’s New Multiple Range Test at level 5%. The results showed that addition of red dragon fruit juice with different ratio significantly affected the chemical, microbiological, physical and organoleptic assessment of probiotic drinks. The best treatment is P3 treatment (ratio of coconut water and red dragon fruit juice 80:20) with the criteria of 4.91 pH value, 0.66% titratable accidity, 8.93 log CFU/ml total LAB, and 0.81% fat level. Characteristics for descriptive sensory test of the P3 treatment showed slightly purplish red color, typical flavorful fermentation, rather sour and less homogeneous.
Co-Authors Rahmayuni Rahmayuni Rahmayuni Rahmayuni USMAN PATO