PEMBUATAN MINUMAN PROBIOTIK SARI BUAH KURMA (Phoenix dactylifera) DENGAN ISOLAT Lactobacillus casei DAN Lactobacillus plantarum Probiotic Beverages Manufacture of Date Palm Fruit (Phoenix dactylifera) Extract with Lactobacillus casei and Lactobacillus plantarum Isolate

Content Provider	Semantic Scholar
Author	Retnowati, Pratiwi Anggun Kusnadi, Joni
Copyright Year	2014
Abstract	Date Palm fruit contains glucose, fructose, dietary fiber, vitamin and antioxidant. Lactobacillus casei FNCC 0090 and Lactobacillus plantarum FNCC 027 are probiotic bacteria that may provide health effects on humans. This study aimed to determine the combination proportion’s effect of date palm fruit : water and length of fermentation on the characteristics of microbiological, chemical, and physical probiotic’s date palm fruit extract. The research design was randomized complete block design with two factors. First factor was the assessment of date palm fruit: water’s proportion which consists of 3 levels (1:4, 1:5, and 1:6). Second factor was length of fermentation which is also consists of 3 levels (16, 18 and 20 hours). From the design 9 combinations of treatments were obtained, each was repeated three times. The best treatment according to the parameters of physical, chemical, and microbiological was S1T3. The best treatment according the organoleptic parameters was S2T3.
File Format	PDF HTM / HTML
Alternate Webpage(s)	https://jpa.ub.ac.id/index.php/jpa/article/download/39/46
Alternate Webpage(s)	http://jpa.ub.ac.id/index.php/jpa/article/download/39/46
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article