Characteristic of Red Guava Juice Probiotic Beverages with the Addition of Cinnamon and Sappan Wood Extract
| Main Authors: | Nurainy, Fibra, Rizal, Samsul , Suharyono, Suharyono , Susanti, Esa |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Politeknik Negeri Lampung
, 2022
|
| Online Access: |
https://jurnal.polinela.ac.id/jppt/article/view/2149 https://jurnal.polinela.ac.id/jppt/article/view/2149/1582 |
Daftar Isi:
- Red guava was a potential fruit that could be used as raw material for probiotic drinks. The addition of spices such as cinnamon and sappan wood could increase the acceptance of its sensory properties as well as its functional benefits. This study aims to determine the effect of spices (cinnamon and sappan wood) and spice concentration on total lactic acid bacteria, total acid, pH and sensory properties of red guava juice probiotic drink fermented with Lactobacillus casei bacteria. The treatments were arranged in a Completely Randomized Block Design (RAKL) with two factors and three replications. The first factor was the type of spice which consists of cinnamon (J1) and sappan wood (J2). The second factor was the concentration of spices, namely 1% (K1), 2% (K2), 3% (K3), 4% (K4), and 5% (K5).The data were analyzed by comparison test and orthogonal polynomial (OP/OC) at 5% level. The results showed that the type of spice (cinnamon and sappan wood) significantly affected the total lactic acid bacteria (LAB), total lactic acid, aroma, and overall acceptance of the red-spiced guava juice probiotic drink. Spice concentration had a significant linear effect on total lactic acid bacteria (LAB), total lactic acid, pH, and aroma, quadratic effect on taste and overall acceptance of red guava juice probiotic drink. The addition of 3% cinnamon extract resulted in a red-spiced guava juice probiotic drink with the best characteristics with a total LAB of 10.93 log cfu/ml; titrable acidity of 0.49%; pH of 4.25; hedonic taste score of 3.31 (medium like); hedonic aroma score of 3.24 (medium like); and an overall acceptance score of 3.53 (likes).
- Jambu biji merah merupakan buah potensial yang dapat digunakan sebagai bahan baku minuman probiotik. Penambahan rempah-rempah seperti kayu manis dan kayu secang dapat meningkatkan penerimaan sifat sensori maupun manfaat fungsionalnya. Penelitian ini bertujuan mengetahui pengaruh jenis rempah ( kayu manis dan kayu secang) dan konsentrasi rempah terhadap total bakteri asam laktat, total asam, pH dan sifat sensori minuman probiotik sari jambu biji merah yang difermentasi dengan bakteri Lactobacillus casei. Perlakuan disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan dua faktor dan tiga ulangan. Faktor pertama adalah jenis rempah yang terdiri dari kayu manis (J1) dan kayu secang (J2). Faktor kedua adalah konsentrasi rempah yaitu 1% (K1), 2% (K2), 3% (K3), 4% (K4), dan 5% (K5). Data dianalisis dengan uji lanjut perbandingan dan polinomial ortogonal (OP/OC) pada taraf 5%. Hasil penelitian menunjukkan bahwa jenis rempah (kayu manis dan kayu secang) berpengaruh nyata terhadap total bakteri asam laktat (BAL), total asam laktat, aroma, dan penerimaan keseluruhan minuman probiotik sari jambu biji merah berempah. Konsentrasi rempah berpengaruh nyata secara linier terhadap total bakteri asam laktat (BAL), total asam laktat, pH, dan aroma, berpengaruh secara kuadratik terhadap rasa dan penerimaan secara keseluruhan minuman probiotik sari jambu biji merah . Penambahan ekstrak kayu manis 3% menghasilkan minuman probiotik sari jambu biji merah berempah dengan karakteristik terbaik yaitu total BAL 10,93 log cfu/ml; total asam laktat 0,49%; pH 4,25; skor rasa 3,31 (agak suka); skor aroma 3,24 (agak suka); dan skor penerimaan keseluruhan 3,53 ( suka).