Pengaruh Konsentrasi Gula Merah dan konsentrasi Starter terhadap Mutu Minuman Sinbiotik Sari Buah Sukun

Abstract

Processing of breadfruit into sinbiotic drink is one alternative of food diversification and for the development of functional food products. This research was conducted to determine the effect of palm sugar concentration and starter concentration on quality of sinbiotic drink from breadfruit juices and to introduce the products of breadfruit juices. This research used a completely randomized design with two factors, i.e. : palm sugar concentration (3%, 5%, 7%, and 9%) and starter concentration (2%, 4%, 6%, and 8%). Parameters analyzed were total lactic acid (%), total soluble solid (oBrix), pH, protein content (%), organoleptic values of color, flavor, and taste, the viscosity score, and the color score. Lactic acid bacteria content (Log CFU/g) was analyzed of the best product. The results showed that the palm sugar concentration had highly significant effect on total lactic acid, total soluble solid, pH, protein content, the viscosity score and the color score. The concentration of starter had highly significant effect on total lactic acid, total soluble solid, pH, protein content, the viscosity score and the color score, then had significant effect on hedonic values of flavor. The concentration of palm sugar (5%) and starter concentration (4%) produced ithe best and more acceptable sinbiotic drink from breadfruit juices.