PRODUKSI MINUMAN PROBIOTIK HASIL FERMENTASI BUAH MANGGA (Mangifera Indica L) DAN SAYUR KOL (Brassica Oleracea L)
Keywords:
Probiotic, Mango, Cabbage, Pasteurization, OrganolepticAbstract
Abstract
This study aims to determine the effect of material concentration, water intensity and the acceptance of fermented mango and cabbage as probiotic drink. The raw materials used in this study are 2 kg mango and 2 kg cabbage. The manufacturing process starts from washing, blending, pasteurizing and fermenting, with the boundary as follow : A is a combination of mango and cabbage, B is water content, being fermented for 2 weeks using Lactobacillus Plantarum bacteria. The result of this research is A1B1 product has a pH of 4.1 containing lactobacillus plantarum bacteria for 9.1 x 106 CFU/sample. In terms of taste, odor, color and acceptance, this sample has the highest average of 3.06 ; 2.5 ; 3 ; 2.6. A1B2 product has a pH of 3.4 and contains 1.2 x 107 CFU/sample. In terms of taste, odor, color and acceptance, this sample has the second highest average of 2.9; 2.6 ; 3,3 ; 2.5 The A2B1 product has a pH of 4.2 and contains 1.0 x 106 CFU/sample. In taste, aroma, color and acceptance, this sample has an average of 2.2; 1.8 ; 2.5 ; 1.9. The A2B2 product has a pH of 3.7 and contains 1.2 x 107 CFU/sample. In taste, odor, color and acceptance, this sample has an average of 2.6; 1,2 ; 2,4 ; 1.3.
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