STUDI PEMBUATAN MINUMAN PROBIOTIK DARI SARI UBI JALAR (Ipomoea Batatas)

Abstract

Abstract

This study aims to determine the effect of the cmc and the starter for the quality of probiotic drinks. This study uses a complete Randomized Design (CRD) with factorial (2) of two replicates. Factor I is the number of CMC with a password (C) which consists of four standards are: C0 = 0%, C1 =0,2%, C2 =0,4% and C3=0.6%. Factor II is the starter with a password (S) consisting of 4 standard, namely S1 = 2%, S2 = 4%, S3 = S4 = 6% and 8%. The parameters observed include: TSS, total acid, organoleptic aroma and flavor. This study uses yellow sweet potato extract as a source of prebiotic, and starter L. casei as a source of probiotics. Sinbiotik fermented milk made from a combination of prebiotics and probiotics with pasteurized milk as a medium (substrate). CMC provides a number of different influences highly significant (P <0.01) for TSS, total acid, organoleptic aroma and flavor. Starter number of different influences highly significant (P <0.01) for TSS, total acid, and organoleptic taste and significantly different (P <0.05) to the organoleptic flavor. Interaction of different treatments did not influence significantly (P> 0.05) for TSS, total acid, organoleptic aroma and flavor.

Keywords: prebiotic, probiotic, Ipomoea Batatas, CMC, Lactobacillus casei