Jambu biji merah merupakan buah yang berpotensi sebagai bahan baku minuman probiotik. Tujuan penelitian ini untuk mengetahui pengaruh penambahan susu skim, sukrosa dan interaksi keduanya terhadap karakteristik minuman probiotik jambu biji, serta menentukan perlakuan terbaik. Perlakuan disusun secara faktorial dalam Rancangan Acak Kelompok Lengkap dengan dua faktor. Faktor pertama adalah konsentrasi sukrosa yaitu 0% (S0), 2% (S1), 4% (S2), dan 6%(S3). Faktor kedua adalah konsentrasi susu skim yaitu 0% (M0), 2% (M1), 4% (M2), dan 6%(M3). Data yang diperoleh dianalisis dengan sidik ragam dan diuji lanjut dengan uji Polinominal Ortogonal untuk parameter total bakteri asam laktat (BAL), total asam, pH, dan uji stabilitas. Khusus untuk data organoleptic, diuji lanjut menggunakan uji lanjut Beda Nyata Jujur. Hasil penelitian menunjukkan bahwa konsentrasi sukrosa berpengaruh terhadap pH, stabilitas, skor kesukaan rasa, aroma, dan warna. Konsentrasi susu skim berpengaruh terhadap total asam, pH, stabilitas, skor kesukaan rasa, aroma, dan warna. Interaksi sukrosa dan susu skim berpengaruh terhadap pH, stabilitas, skor rasa, aroma, dan warna minuman probiotik jambu biji merah. Minuman probiotik jambu biji merah dengan penambahan sukrosa 4% dan tanpa susu skim (S2M0) memiliki karakteristik terbaik yaitu dengan total BAL sebanyak 1,50 x10 10 koloni/ml; total asam dengan nilai 0,87%, nilai pH sebesar 3,82, stabilitas sebesar 100%, skor rasa sebesar 3,56 (suka), skor aroma sebesar 3,40 (agak suka), serta skor warna sebesar 3,70 (suka). Dengan demikian dapat disimpulkan bahwa untuk memproduksi minuman probiotik jambu biji merah dapat digunakan sukrosa 4% sebagai sumber karbon tanpa penambahan susu skim. Characteristic of Red Guava (Psidium guajava Linn .) Probiotic Beverages on Various Concentration of Sucrose and Skim Milk Abstract Red Guava is potentially fruit as a basic ingredient for probiotic beverages. The purpose of this study was to obtain the effect of addition of skim milk, sucrose and their interaction to red guava probiotic beverage characteristics, and to determine the best treatment. The treatments were arranged factorially in a Randomized Complete Block Design with two factors.The first factor was sucrose concentration i.e. 0% (S0), 2% (S1), 4% (S2), and 6% (S3). The second factor was skim milk concentration i.e. 0% (M0), 2% (M1), 4% (M2), and 6% (M3). The obtained data were analyzed by using variance test and continued by using Orthogonal Polynomial Test for the parameters of lactic acid bacteria (LAB) total count , titratable acidity, pH, and stability test. Particular data of organoleptic would be further tested using Honestly Significance Difference.The result showed that sucrose concentration had an effect on pH, stability, taste, aroma, and color. Skim milk concentration had an effect on titratable acidity, pH, stability, hedonic score of taste, aroma, and color. Interaction between sucrose and skim milk has an effect on pH, stability, hedonic score of taste, aroma, and color of red guava probiotic beverages. Red guava probiotic beverages with 4% sucrose and without skim milk (S2M0) had the best characteristics, i.e. LAB total of 1.5 x 10 10 colony/ml, titratable acidity of 0.870%, pH of 3,820, stability of 100%, hedonic taste score of 3.56 (like), hedonic aroma score of 3.40 (medium like); as well as a hedonic color score of 3.70 (like).Thus it could be concluded that to produce a red guava probiotic beverages could be used 4% sucrose as carbon source without the addition of skim.
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Jan 4, 2018
Open Access