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PEMBUATAN MINUMAN PROBIOTIK AIR KELAPA MUDA (Cocos nucifera L.) DENGAN STARTER Lactobacillus casei strain Shirota The Making of Coconut Water (Cocos nucifera L.) Probiotic Drink with Starter Lactobacillus casei Shirota strain
| Content Provider | Semantic Scholar |
|---|---|
| Author | Pranayanti, Pratiharavia Sutrisno, Aji |
| Copyright Year | 2015 |
| Abstract | This study aims to determine the diferent effect of sucrose concentration and fermentation time on the microbiologycal, physical, chemical, and organoleptic properties of coconut water probiotic drink. The method used in this research is descriptive quantitative with combination treatment consisted of two factors: sucrose concentration (0%, 5%, 10%, 15%) and time of fermentation (36 and 48 hours). The results obtained by the best treatment based on the characteristic of microbiological, chemical and physical were treated with 0% sucrose concentration and fermentation time of 48 hours with characteristics of total BAL 4.40 x 10 8 CFU/ml; Total sugars 1.93%; Total acid 0.23%; pH 3.8 and Total solid 4.8 0 Brix. The best treatment based on the organoleptic properties is treated with 15% sucrose concentration and fermentation time of 48 hours with a characteristic of sense 4.15 (like); aroma 2.80 (neutral); color 3.50 (like) and the appearance 3.35 (neutral). |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://jpa.ub.ac.id/index.php/jpa/article/download/198/204 |
| Alternate Webpage(s) | https://jpa.ub.ac.id/index.php/jpa/article/viewFile/198/204 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
