KAJIAN PROPORSI CINCAU HIJAU (Premna oblongifolia Merr) DAN KARAGENAN DENGAN PENAMBAHAN KULTUR LACTOBACILLUS CASEI TERHADAP KUALITAS FISIKO KIMIA DAN MIKROBIOLOGI PROBIOTIC JELLY DRINK
| Main Author: | Anggita, Citra |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/52953/1/PENDAHULUAN%20.pdf http://eprints.umm.ac.id/52953/2/BAB%20I.pdf http://eprints.umm.ac.id/52953/3/BAB%20II.pdf http://eprints.umm.ac.id/52953/4/BAB%20III.pdf http://eprints.umm.ac.id/52953/5/BAB%20IV.pdf http://eprints.umm.ac.id/52953/6/BAB%20V.pdf http://eprints.umm.ac.id/52953/7/LAMPIRAN.pdf http://eprints.umm.ac.id/52953/ |
Daftar Isi:
- Green grass jelly (Premna oblingofilia Merr) has the highest pectin content and can be combined with carrageenan to make gel products. Probiotic jelly drink is a jelly drink product development with the addition of Lactobacillus casei as a probiotic capable of using cincau extract as its substrate. The present study aimed to determine the interaction between the proportion of carrageenan with green grass jelly and Lactobacillus casei culture concentration, to know the effect of carrageenan proportions with green grass jelly, and to determine the effect of Lactobacillus casei culture concentration on physico- chemical and microbiological quality of probiotic jelly drink. This study used a factorial randomized block design (RBD) with a factor of the proportion of carrageenan with green grass jelly (1:5, 1:10, 1:15) and Lactobacillus casei culture concentration (2%, 3%, 4%) with 9 treatments repeated 3 times. The parameters observed in this study included pH, titrated total acid, total dissolved solids, viscosity, syneresis, total lactic acid bacteria, and organoleptics (aroma, taste, appearance, suction power). The results showed that there was no interaction between the proportion of carrageenan with green grass jelly and the concentration of Lactobacillus casei culture. The carrageenan proportion with green grass jelly has a very significant effect on pH (4,5); total dissolved solids (4,80 oBrix); viscosity (1.304 cP), syneresis (2,6 mg/minute), and total lactic acid bacteria (9,4 log CFU/ml). There was a very significant effect of Lactobacillus casei culture concentration on titrated total acid (0,93%) and total dissolved solids (4,89 oBrix). The best treatment is in the proportion of carrageenan with green grass jelly 1:15 and Lactobacillus casei culture 4%, the value is 0,710.