Rizal, Samsul (2011) PENGARUH JENIS BAKTERI ASAM LAKTAT DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK MINUMAN FERMENTASI SARI BUAH SIRSAK. Prosiding Seminar Nasional PTN BKS Barat Bidang Ilmu Pertanian 23-25 Mei 2011, 2 (1). Universitas Sriwijaya Palembang, Seminar Nasional PTN BKS Barat Bidang Ilmu Pertanian 23-25 Mei 2011. ISBN 978-979-8389-18-4

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Abstract

Soursoup lactic fermented beverage is made from soursoup fruit extract fermented by lactid acid bacteria (LAB). There are many strains of LAB which can be used as starters in lactid fermented beverage production. The aims of this study is to study the effect of lactid acid bacteria strains and fermentations periodes toward the characteristic of lactic fermented beverages from soursoup fruit extract. Lactic acid bacteria strains used are Lactobacillus acidophillus, Lactobacillus casei, and Lactobacillus plantarum, while the fermentation periodes consist of 1, 2, 3, and 4 days. In this research total acid bacteria, total lactid acid, pH, and sensory characteristed are analysed. The results show that the lactid fermented beverage from soursoup extract fermented by Lactobacillus casei for 4 dyas of fermentation periods produces total lactid acid bacteria 11,793 Log CFU/ml, pH 3,41, total lactid acid 0,81%, score of taste 3,02, score of flavour 3,20, and score of overall accepted 3,27.

Item Type:	Book
Subjects:	Q Science > QR Microbiology
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	SAMSUL RIZAL
Date Deposited:	24 Mar 2023 01:32
Last Modified:	24 Mar 2023 01:32
URI:	http://repository.lppm.unila.ac.id/id/eprint/49210

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