STUDI VIABILITAS Lactobacillus plantarum FNCC-0027 PADA SARI BUAH APEL (Malus sylvestris Mill) DENGAN VARIETAS YANG BERBEDA

Kahfi Ardhian (Mahasiswa Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana)
I Desak Putu Kartika (Dosen Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana)
Agus Selamet Duniaji (Dosen Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana)

Itepa : Jurnal Ilmu dan Teknologi Pangan
Vol 8 No 4 (2019): Jurnal ITEPA

The purpose of this research was to know the viability of Lactobacillus plantarum FNCC-0027 in apple juice with different varieties. This research is an experimental research. Viability data of L.plantarum FNCC-0027 on apple juice of Manalagi variety, Anna, and Romebeauty was described. Data from the analysis before and after fermentation by L.plantarum FNCC-0027 on each apple juice tested using paired T Test at a = 5%. The total of LAB from the three apple varieties decreased from 105 CFU/ml to 104 CFU/ml with a decrease by 1 log CFU/ml. The addition of L.plantarum FNCC-0027 gave a significant effect in total of sugar, total of acidity, and pH of three apple varieties. Anna's apple juice has the lowest decrease of total LAB after 48 hours fermentation with the final result is 0,63 x 104 CFU/ml, total of sugar 0,95%, total of acidity 0,44%, and pH 3,55%. Keywords : Lactobacillus plantarum FNCC-0027, variety of apple juice, LAB viability