STUDI PEMBUATAN MINUMAN PROBIOTIK DARI BUAH JAMBU AIR MANIS (Syzynum samangarense) MENGGUNAKAN Lactobacillus casei subsp. casei R-68 YANG DIISOLASI DARI DADIH

Abstract

The purpose of this research was to study the ratio of sweet water guava and water in making probiotic drink by using Lactobacillus casei subsp. casei     R-68 isolated from dadih. The research was carried out experimentally using a Completely Randomized Design (CRD) with tree treatments and six replications. The treatments were J₁S₁ (ratio of sweet water guava and water 1:0), J₂S₂ (ratio of sweet water guava and water 3:1), J₃S₃ (ratio of sweet water guava and water 2:1), J₄S₄(ratio of sweet water guava and water 1:1), J₅S₅, (ratio of sweet water guava and water 1:2) and  J₆S₆ (ratio of sweet water guava and water 1:3). The data obtained were analyzed statistically using ANOVA and DNMRT at level 5%. The results show that the best ratio of sweet water guava and water significantly influenced (P<0,05) the pH, total lactic acid, total lactic acid bacteria, total solid, hedonic test at taste as well as descriptive test of colour. Based on the results of this research, it is concluded that best ratio of sweet water guava and water to produce probiotic drink was 1 : 3 (J₆S₆) which pH 4.17, total lactic acid 0.73%, total lactic of acid bacteria 8.77 log CFU/ml, total solid 12.95% and hedonic test of colour 3.55, aroma 3.50 and taste 3.58 as well as rather prefered by panelists.

Key words: probiotic drink, lactobacillus casei, guava sweet water