Nurainy, Fibra and Rizal, Samsul and Suharyono, Suharyono and Susanti, Esa (2022) Karakteristik Minuman Probiotik Jambu Biji Merah Dengan Penambahan Ekstrak Kayu Manis Dan Kayu Secang. Jurnal Penelitian Pertanian Terapan, 22 (2). pp. 195-204. ISSN p 1410-5020 e2407-1781
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Abstract
Cinnamon and sappan wood were types of spices that could increase the acceptance of sensory properties and functional benefits of beverage products. This study aims to determine the effect of adding cinnamon and wood sappan to the characteristics of the red guava juice probiotic drink. The treatments were arranged in a factorial manner in a Completely Randomized Block Design (RAKL) with two factors and three replications. The first factor was the type of spice consisting of cinnamon and sappan wood. The second factor was the concentration of spices, namely 1%, 2%, 3%, 4%, and 5%. The obtained data were analyzed by advanced test using comparison and orthogonal polynomial at the 5% level. The results showed that the type of spice had an effect on the characteristics of probiotic drink products. Total lactic acid bacteria (LAB) and total lactic acid decreased linearly with increasing spice concentration, while pH decreased linearly. Hedonic taste and overall acceptance showed a quadratic increase in spice concentration, while hedonic aroma decreased linearly. The best results were obtained with the addition of 3% cinnamon which produced a red guava probiotic drink with a total LAB of 10.93 log cfu/ml; total lactic acid 0.49%; pH 4.25; taste score 3.31 (medium like); odor score 3.24 (medium like); and an overall acceptance score of 3.53 (medium like -like). Keywords: cinnamon, guava, probiotic, sappan wood
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian |
| Depositing User: | Fibra Nurainy |
| Date Deposited: | 15 Sep 2022 01:12 |
| Last Modified: | 15 Sep 2022 01:12 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/44960 |
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