PENGARUH PERBANDINGAN UBI JALAR UNGU DENGAN AIR DAN KONSENTRASI STARTER TERHADAP MUTU MINUMAN PROBIOTIKSARI UBI JALAR UNGU
ABSTRACT: This research was
conducted to determine the effectof ratio of purple sweet potato with water and
starter concentration on quality of probiotic drink from purple sweet potato
juices. This research was performed in May 2013 – July 2013 at the Laboratory of
Food Technology, Faculty
of Agriculture, University
of Sumatera Utara,
Medan, using completely randomized design with two
factors, i.e. : the ratio of purple sweet potato with water (P) (1 : 1;1 : 2; 1
: 3; 1 :4) and starter concentration
(S) (1%, 2%,
3%, 4%). Parameters
analyzed were pH , total
acid (%),total soluble
solid (0brix), total microbial (CFU/g),
viscosity (mPa-s), protein
content (%), organoleptic
values of taste,
flavor, and color.
The results showed that the
effect of ratio of purple sweet potato with water had highly significant effect
on pH , total acid (%),total microbial (CFU/g),
viscosity (mPa-s), protein
content (%), and
organoleptic values of
color. Starter concentration
had highly significant effect onpH , total acid (%), viscosity (mPa-s),
protein content (%), organoleptic values
of color, flavor, taste and
texture. Interactions of the two factors
had highly significant effect on
moisture content, total acid (%), total soluble solid (obrix),
organoleptic values of taste, flavor and color. Ratio of purple sweet potato
with water of (1 :2) and starter concentration of (2%) resulted in the best and
more acceptable probiotic drink from purple sweet potato juices.
Penulis: Wenni Frisnawati
Siregar, Sentosa Ginting, Lasma Nora Limbong
Kode Jurnal: jppertaniandd140264
