Abstract

<p>Abstract<br />Lactic acid bacteria from bekasam has potential as an antimicrobial and enzyme producer, as well as probiotics. The purpose of this study were to get the selected formula of the jelly drink with the addition of carrageenan by organoleptic and determine the effect of adding wet biomass (WB) and dry biomass (DB) Lactobacillus plantarum (SK5) from bekasam against chemical and microbiological parameters jelly beverage probiotics during storage. This study consisted of two phases where a preliminary study to determine the best carrageenan concentration and primary research to determine the chemical and microbiological characteristics jelly drink probiotics during storage. Concentrations of carrageenan used were 0.67%; 1% and 1.34%. The best concentration obtained from the preliminary study was 0.67%. The pH of WB during storage decreased to 2.29; total microbial 0.91 log cfu/g; BAL total of 0.2 log cfu/g; dietary fiber 1.26% and 0.53% total sugars. Dry biomass characterization during storage decreased to pH of 2.54; Microbial total of 3.13 log cfu/g; LAB total of 2.22 log cfu/g, while the increase of the dietary fiber of 2.13% and total sugars 1.96%.</p>

Highlights

  • Lactic acid bacteria from bekasam has potential as an antimicrobial and enzyme producer, as well as probiotics

  • This study consisted of two phases where a preliminary study to determine the best carrageenan concentration and primary research to determine the chemical and microbiological characteristics jelly drink probiotics during storage

  • The best concentration obtained from the preliminary study was 0.67%

Read more

Summary

BAHAN DAN METODE Bahan dan Alat

Bahan penelitian meliputi isolat Lactobacillus plantarum (SK5) (koleksi Desniar 2012), gula pasir (Gulaku), jelly powder (karaginan) diperoleh dari CV. Alat-alat yang digunakan pada penelitian ini adalah pH meter, Erlenmeyer, sentrifuse (Hitachi Himac CR 21G High speed refrigerated centrifuge Tokyo, Jepang), autoklaf (Yamato SM 52 Autoclave Tokyo, Jepang), inkubator (Thermolyne type 42000 Inkubator Tokyo, Jepang), Freeze dryer (Eyela Tokyo, Jepang)

Prosedur Penelitian
Penelitian Pendahuluan
Penelitian Utama
Analisis Data
HASIL DAN PEMBAHASAN Penelitian pendahuluan
Uji Organoleptik
Total nilai
Minuman Jelly Terbaik Berbasis Indeks Kinerja
Tekstur Daya sedot
Uji Perbandingan Pasangan
Total Mikroba Total mikroba pada suatu produk menunjukkan gambaran umum mengenai
Total Bakteri Asam Laktat
Serat Pangan dan Total Gula
Pola penurunan serat pangan pada
Findings
DAFTAR PUSTAKA
Full Text
Paper version not known

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.