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All Journal Bioedukasi: Jurnal Pendidikan Biologi Jurnal SainHealth Media Farmasi TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Pengabdian kepada Masyarakat Nusantara Prosiding Konferensi Nasional PKM-CSR PERTANIAN TROPIK Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA) Jurnal Teknologi dan Mutu Pangan Jurnal Green House Jurnal Sains dan Teknologi Pangan
Daniela, Connie
Program Studi Teknologi Hasil Pertanian, Universitas Katolik Santo Thomas Medan, Sumatra Utara
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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Journal : PERTANIAN TROPIK

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The Fruitghurt Formulations are Combination of Red Guava and Pineapple Juice by using the Encapsulation Method, as an Alternative Source of Vitamin C Dewi Restuana Sihombing; Connie Daniela
Jurnal Online Pertanian Tropik Vol. 9 No. 3 (2022): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jopt.v9i3.10470

Abstract

Fruitghurt is a product of fermented fruit juice using Lactobacillus bulgaricus and Streptococcus thermophillus bacteria. This research was conducted of developing fruitghurt products that contain vitamin C with a combination of red guava and pineapple juice. The research method was carried out using a factorial completely randomized design method which consisted of two factors. Factor I: combination of red guava and pineapple juice: JN1=120%:80%; JN2=130%:70%, JN3=140%:60%, JN4=150%:50%. Factor II: drying time L1=1 hour, L2=2 hours, L3=3 hours, L4=4 hours. The results showed that the concentration of red guava and pineapple juice had a very significant effect (p<0.01) on vitamin C levels, total dissolved solids, total acids, water content, total LAB, antioxidant activity, organoleptic. The interaction between the concentration of red guava and pineapple juice and the drying time had a very significant (p<0.01) effect on total lactic acid bacteria, antioxidant activity, vitamin C and total dissolved solids. The best fruitghurt quality was obtained in the JN4L1 treatment combination with a vitamin C 4.92 mg/100g, total dissolved solids 8.85°Brix, total acid 1.50%, moisture content 4.98% and total lactic acid bacteria 12.95 log CFU/ml. Fruitghurt a formulation of red guava and pineapple juice is recommended as an alternative source of vitamin C.
Co-Authors Apul Sitohang Candra Sigalingging Daeli, Willharticer Kartika Delima Panjaitan Desni Siliawati Br Brahmana Desni Siliawati Br Brahmana Dewi Restuana Sihombing Einsten, Albert Erin Alawiyah Siregar, Erin Alawiyah Gulo, Historis Herla Rusmarilin Herla Rusmarilin Herla Rusmarlin Hotnida Sinaga Hotnida Sinaga Hutabarat, Elisabeth Isti Pricilia Maria, Putri Maruba Pandiangan Putri Maria Restuana Sihombing, Dewi Sihole, Rospika Sihombing, S.Si, M.Si, Dewi Restuana Simanullang, Togi Sirait, Lasmaida Siregar, Tuti Wardani Siregar, Yen Cendiana Sitohang , Aryanto Y. Situmorang, Reonaldo Telaumbanua, Agusmerlina Zagoto, Carolina