?url_ver=Z39.88-2004&rft_id=1414051062&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KARAKTERISTIK+MINUMAN+PROBIOTIK+SARI+KULIT+NENAS+MADU%0D%0A(Ananas+comosus.+L)+DENGAN+PENAMBAHAN+GLUKOSA+DAN+JAHE%0D%0AMERAH+(Zingiber+officinale)&rft.creator=MERLIYANISA%2C+1414051062&rft.subject=Pertanian+(+Umum+)&rft.subject=Budidaya+tanaman&rft.description=Tujuan+penelitian+ini+adalah+untuk+mengetahui+pengaruh+glukosa%2C+ekstrak+jahe%0D%0Amerah%2C+serta+mendapatkan+konsentrasi+glukosa+dan+ekstrak+jahe+merah+yang%0D%0Amenghasilkan+minuman+probiotik+sari+kulit+nenas+madu+dengan+karakteristik+terbaik.%0D%0APerlakuan+disusun+secara+faktorial+dalam+Rancangan+Acak+Kelompok+Lengkap%0D%0A(RAKL)+dengan+dua+faktor+dan+dua+ulangan.+Faktor+pertama+adalah+konsentrasi%0D%0Aglukosa+(G)+yang+terdiri+dari+4+taraf%3A+1%25+(G1)%2C+2%25+(G2)%2C+3%25+(G3)%2C+and+4%25+b%2Fv%0D%0A(G4).+Faktor+kedua+adalah+konsentrasi+ekstrak+jahe+merah+(J)%2C+yang+terdiri+dari+6%0D%0Ataraf%3A+0%25+(J0)%2C+1%25+(J1)%2C+2%25+(J2)%2C+3%25+(J3)%2C+4%25+(J4)%2C+and+5%25+v%2Fv+(J5).+Data+yang%0D%0Adiperoleh+diuji+kesamaan+ragamnya+dengan+uji+Barlett+dan+kenambahan+data%0D%0Adengan+uji+Tuckey.+Data+tersebut+dianalisis+lebih+lanjut+dengan+polinomial%0D%0Aortogonal+(OP)+untuk+parameter+total+bakteri+asam+laktat+(BAL)%2C+total+asam+laktat%2C%0D%0ApH%2C+dan+sifat+sensori+(rasa%2C+aroma%2C+warna+dan+penerimaan+keseluruhan)+pada+taraf%0D%0A5%25+dan+1%25.+Hasil+uji+lanjut+OP+menunjukkan+bahwa+glukosa+berpengaruh+nyata%0D%0Asecara+linier+meningkatkan+terhadap+total+bakteri+asam+laktat+dan+pH%2C+tetapi+glukosa+berpengaruh+nyata+secara+linier+menurunkan+skor+kesukaan+rasa%2C+warna%0D%0Adan+penerimaan+keseluruhan%2C+namun+tidak+berpengaruh+nyata+terhadap+skor+aroma%0D%0Aminuman+probiotik+sari+kulit+nenas+madu.+Ekstrak+jahe+merah+berpengaruh+nyata%0D%0Asecara+linier+meningkatkan+skor+kesukaan+rasa%2C+aroma%2C+warna+dan+penerimaan%0D%0Akeseluruhan%2C+namun+tidak+berpengaruh+nyata+terhadap+total+bakteri+asam+laktat%0D%0Adan+pH+minuman+probiotik+sari+kulit+nenas+madu.+Karakteristik+minuman%0D%0Aprobiotik+terbaik+adalah+dengan+penambahan+glukosa+2%25+dan+ekstrak+jahe+merah%0D%0A3%25+yang+menghasilkan+total+bakteri+asam+laktat+sebesar+9%2C10+log+koloni%2Fml+(1%2C26%0D%0Ax+109+kol%2Fml)%3B+total+asam+laktat+0%2C63%25%3B+pH+3%2C69%3B+skor+rasa+3%2C34+(agak+suka)%2C+skor%0D%0Aaroma+3%2C09+(agak+suka)%3B+skor+warna+(agak+kuning)%3B+dan+penerimaan+keseluruhan%0D%0A3%2C30+(agak+suka).%0D%0AKata+kunci%3A+karakteristik%2C+jahe+merah%2C+minuman+probiotik%2C+sari+kulit+nenas+madu%2C%0D%0Adan+bakteri+asam+laktat%0D%0A%0D%0ACHARACTERISTICS+OF+PROBIOTIC+BEVERAGE+FROM+HONEY+PINEAPPLE+PEEL+(Ananas+comosus.+L)+JUICE+WITH+ADDITION+OF+GLUCOSE+AND+RED+GINGER+(Zingiber+officinale)+The+aims+of+this+research+were+to+study+the+effect+of+glucose+concentrations%2C+red+ginger+extract%2C+and+to+get+the+best+concentration+of+glucose+and+red+ginger+extract+which+produced+the+best+characteristic+probiotic+beverage+of+honey+pineapple+peel+juice.+Factorial+treatment+was+arranged+in+a+Complete+Randomized+Block+Design+(CBRD)+with+two+factors+and+two+replications.+The+first+factor+was+concentration+of+glucose+(G)%2C+consisted+of+4+levels%3A+1%25+(G1)%2C+2%25+(G2)%2C+3%25+(G3)%2C+and+4%25+w%2Fv+(G4).+The+second+factor+was+the+concentration+of+red+ginger+extract+(J)%2C+consisted+of+6+levels%3A+0%25+(J0)%2C+1%25+(J1)%2C+2%25+(J2)%2C+3%25+(J3)%2C+4%25+(J4)%2C+and+5%25+v%2Fv+(J5).+The+homogeneity+and+additivity+of+the+data+were+analyzed+using+Barlett+and+Tuckey+tests.+Then+the+data+was+further+analyzed+by+using+orthogonal+polynomials+(OP)+for+total+lactic+acid+bacteria+(LAB)%2C+total+lactic+acid%2C+pH%2C+and+sensory+attribute+(taste%2C+aroma%2C+color%2C+and+overall+acceptance)+on+the+significant+level+of+5%25+and+1%25.+The+results+of+OP+test+showed+that+concentration+glucose+were+significant+with+linier+trend+of+increase+for+total+LAB+and+pH%2C+but+glucose+were+significant+with+linier+trend+of+lower+for+taste+score%2C+color%2C+and+overall+acceptance%2C+except+nosignificant+with+aroma+score+honey+pineapple+peel+juice+probiotic+beverage.+Red%0D%0Aginger+extract+were+significant+with+linier+trend+of+increase+taste+score%2C+aroma%2C%0D%0Acolor+and+overall+acceptance%2C+but+no+significant+trend+with+total+LAB+and+pH%0D%0Ahoney+pineapple+peel+juice+probiotic+beverage.+The+best+characteristic+of+honey%0D%0Apineapple+peel+juice+probiotic+beverage+of+that+the+addition+of+2%25+glucose+and+3%25%0D%0Ared+ginger+extract+produced+the+best+characteristics+of+honey+pineapple+peel+juice%0D%0Aprobiotic+beverage+with+concentration+of+lactic+bacteria+9%2C10+log+colonies%2Fml+(1%2C26%0D%0Ax+109+col%2Fml)%3B+total+lactic+acid+0%2C63%25%3B+pH+3%2C69%3B+taste+score+3%2C34+(rather+like)%3B%0D%0Aaroma+score+3%2C09+(rather+like)%3B+color+score+2%2C90+(rather+yellow)+and+3%2C30+overall%0D%0Aacceptance+(rather+like).%0D%0AKeywords%3A+characteristics%3B+red+ginger%2C+probiotic+beverage%2C+honey+pineapple+peel%0D%0Ajuice%2C+and+lactic+acid+bacteria&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2018-05-28&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F31692%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F31692%2F3%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F31692%2F2%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++MERLIYANISA%2C+1414051062++(2018)+KARAKTERISTIK+MINUMAN+PROBIOTIK+SARI+KULIT+NENAS+MADU+(Ananas+comosus.+L)+DENGAN+PENAMBAHAN+GLUKOSA+DAN+JAHE+MERAH+(Zingiber+officinale).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F31692%2F