nurainy, fibra and Rizal, Samsul and Suharyono, Suharyono and Astuti, Sussi (2013) KARAKTERISTIK MINUMAN SINBIOTIK CINCAU HIJAU DENGAN PENAMBAHAN GLUKOSA DAN SARI BUAH NANAS. In: Seminar Nasional Sains & Teknologi V, 19-20, Bandar Lampung, Indonesia.


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Characteristics of cincau extract sinbiotic beverage were influenced by the addition ofruit juice and glucose concentrations. In this research, the addition of pineapple juice and glucose were studied to determine the best characteristics of cincau extractsinbiotic beverage. The experiment used two treatment factors , namely the concentration of pineapple juice which consists of 5 levels ie 0%, 5%, 10%, 15% and 20% and the concentration of glucose which consists of 3 levels ie 2%, 3%, and 4%. Observations included the analysis of total lactic acid bacteria, total lactic acid pH, and antioxidant activity. The results of further analysis of the data presented descriptively. The results showed that increasing concentrations of glucose andpineapple juice can increase the total lactic acid bacteria, lowering the pH value, and increase the total lactic acid cincau extract sinbiotic beverage. The antioxidant activityof cincau extract sinbiotic beverage given the addition of pineapple juice reaches 60-70%. The concentration of glucose and pineapple juice is relatively no differencesignificant antioxidant activity. Keywords : cincau, pineapple fruit, sinbiotic beverage

Item Type: Conference or Workshop Item (Paper)
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: DR SUSSI ASTUTI
Date Deposited: 14 Aug 2017 04:01
Last Modified: 14 Aug 2017 04:01

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