| dc.description.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. | en_US |
