Rizal, Samsul and nurainy, fibra and Melza, Fitriani (2013) PENGARUH PENAMBAHAN SARI BUAH JAMBU BIJI MERAH (Psidium guajava L.) DAN GLUKOSA TERHADAP TOTAL BAKTERI ASAM LAKTAT DAN KARAKTERISTIK ORGANOLEPTIK MINUMAN SINBIOTIK CINCAU HIJAU (Premna oblongifolia Merr). Jurnal Teknologi Industri & Hasil Pertanian, 18 (2). pp. 144-156. ISSN ISSN 1410-3044 (print) and ISSN 2304-4399 (online)

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Abstract

The purpose of this research was to determine the concentration of guava concentrate (Psidium guajava L.) and glucose which produce green cincau sinbiotic beverage with the best sensory characteristics. Factorial treatment was arranged in a Complete Randomized Design (RAKL) with two factors and three replications. The first factor was the the concentration of guava concentrate (K), consisted of 5 levels (0%, 5%, 10%, 15%, and 20%), and the second factor was the addition of glucose (G) that consisted of 3 levels (2%, 3%, and 4%). Data homogeneity and additivity were analyzed by Barlett and Tuckey tests. Data were analyzed with Analysis of Varians, then the data were further analyzed with orthogonal polynomial at significant level of 5% or 1%. The results showed that the addition of 15% guava concentrate and 2% of glucose produced the best characteristic of green cincau sinbiotic beverage with concentration of lactic acid bacteria 11.209 log colonies / ml, taste of 3.48 (rather like), flavor 3.35 (rather like), the appearance of 3.18 (rather like) and 3.57 overall acceptance (like), and antioxidant activity of 67.14%

Item Type: Article
Subjects: Q Science > QR Microbiology
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: SAMSUL RIZAL
Date Deposited: 23 Jun 2020 01:30
Last Modified: 23 Jun 2020 01:30
URI: http://repository.lppm.unila.ac.id/id/eprint/22712

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