?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+KONSENTRASI+KAYU+MANIS+DAN+KAYU+SECANG%0D%0ATERHADAP+KARAKTERISTIK+MINUMAN+PROBIOTIK+SARI+JAMBU%0D%0ABIJI+MERAH+(Psidium+guajava+L)+DENGAN+BAKTERI+Lactobacillus+casei&rft.creator=EZA+SUSANTI+%2C+1414051036&rft.subject=Budidaya+tanaman&rft.description=Minuman+probiotik+sari+jambu+biji+merah+merupakan+pangan+fungsional+yang%0D%0Amemiliki+manfaat+bagi+kesehatan+saluran+pencernaan.+Penambahan+rempahrempah%0D%0Aseperti+kayu+manis+dan+kayu+secang+dilakukan+untuk+memperbaiki+aroma%0D%0Adan+citarasa+sehingga+lebih+dapat+diterima+oleh+konsumen.+Penelitian+ini%0D%0Abertujuan+mengetahui+pengaruh+jenis+rempah+(kayu+manis+dan+kayu+secang)+dan%0D%0Akonsentrasinya%2C+serta+interaksi+antara+jenis+dan+konsentrasi+rempah+terbaik%0D%0Aterhadap+karakteristik+minuman+probiotik+sari+jambu+biji+merah+berempah+yang%0D%0Adifermentasi+dengan+bakteri+Lactobacillus+casei.+Perlakuan+disusun+dalam%0D%0ARancangan+Acak+Kelompok+Lengkap+(RAKL)+dengan+dua+faktor+dan+tiga%0D%0Aulangan.+Faktor+pertama+adalah+jenis+rempah+yang+terdiri+dari+kayu+manis+(J1)%0D%0Adan+kayu+secang+(J2).+Faktor+kedua+adalah+konsentrasi+rempah+yaitu+1%25+(K1)%2C%0D%0A2%25+(K2)%2C+3%25+(K3)%2C+4%25+(K4)%2C+dan+5%25+(K5).+Data+yang+diperoleh+dianalisis%0D%0Adengan+analisis+varian+dan+diuji+lanjut+menggunakan+perbandingan+dan%0D%0Apolinomial+ortogonal+(OP%2FOC)+.+Hasil+penelitian+menunjukkan+bahwa+jenis%0D%0Arempah+(kayu+manis+dan+kayu+secang)+berpengaruh+sangat+nyata+terhadap+total%0D%0Abakteri+asam+laktat+(BAL)%2C+total+asam+laktat%2C+aroma%2C+warna%2C+dan+berpengaruh+nyata%0D%0AEza+Susanti%0D%0Aiv%0D%0Aterhadap+penerimaan+keseluruhan%2C+serta+berpengaruh+tidak+nyata+terhadap+pH+dan%0D%0Arasa+minuman+probiotik+sari+jambu+biji+merah+berempah.+Konsentrasi+rempah%0D%0Aberpengaruh+sangat+nyata+terhadap+total+bakteri+asam+laktat+(BAL)%2C+total+asam%0D%0Alaktat%2C+pH+dan+aroma%2C+rasa%2C+penerimaan+secara+keseluruhan+warna+minuman%0D%0Aprobiotik+sari+jambu+biji+merah+berempah.+Penambahan+ekstrak+kayu+manis+3%25%0D%0Amenghasilkan+minuman+probiotik+sari+jambu+biji+merah+berempah+dengan%0D%0Akarakteristik+terbaik+yaitu+total+BAL+10%2C93+log+cfu%2Fml%3B+total+asam+laktat+0.49%25%3B%0D%0ApH+4.25%3B+skor+rasa+3.31+(agak+suka)%3B+skor+aroma+3.24+(agak+suka)%3B+dan+skor%0D%0Apenerimaan+keseluruhan+3.53+(agak+suka).%0D%0AKata+kunci%3A+minuman+probiotik+%2C+Lactobacillus+casei%2C+sari+jambu+biji+merah%2C+kayu%0D%0Amanis%2C+dan+kayu+secang.%0D%0A%0D%0Aabstract%0D%0A%0D%0ARed+guava+juice+probiotic+beverages+were+functional+foods+that+have+benefits+for%0D%0Athe+health+of+the+digestive+tract.+The+addition+of+spices+such+as+cinnamon+and%0D%0Asappan+wood+was+done+to+improve+the+aroma+and+flavor+so+that+it+was+more%0D%0Aacceptable+to+consumers.+This+study+aims+to+determine+the+effect+of+spices%0D%0A(cinnamon+and+sappan+wood)+and+their+concentration%2C+as+well+as+the+interaction%0D%0Abetween+the+types+and+concentrations+of+the+best+spice+to+the+characteristics+of%0D%0Aspicy+probiotic+beverages+of+red+guava+juice+which+is+fermented+with+bacteria%0D%0ALactobacillus+casei.+This+treatment+was+arranged+in+a+Complete+Randomized%0D%0ABlock+Design+(CBRD)+with+two+factors+and+three+replications.+The+first+factor+is%0D%0Athe+type+of+spice+consisting+of+cinnamon+(J1)+and+sappan+wood+(J2).+The+second%0D%0Afactor+is+the+concentration+of+spice%2C+i.e.+1%25+(K1)%2C+2%25+(K2)%2C+3%25+(K3)%2C+4%25+(K4)%2C%0D%0Aand+5%25+(K5).+The+data+obtained+were+analyzed+by+analysis+of+variance+and%0D%0Acontinued+using+comparison+and+orthogonal+polynomials+(OP+%2F+OC)+at+the+level+of%0D%0A5%25.+The+results+showed+that+the+type+of+spices+(cinnamon+and+sappan+wood)+had%0D%0Aa+very+significant+effect+on+the+total+lactic+acid+bacteria+(LAB)%2C+total+lactic+acid%2C%0D%0Aaroma%2C+color%2C+and+significant+effect+on+overall+acceptance%2C+as+well+as+no+significant%0D%0AEza+Susanti%0D%0Aii%0D%0Aeffect+on+the+pH+and+taste+of+spicy+red+guava+juice+probiotic+beverages.%0D%0AConcentration+of+spices+has+a+very+significant+effect+on+total+lactic+acid+bacteria%0D%0A(LAB)%2C+total+lactic+acid%2C+pH%2C+aroma%2C+taste%2C+overall+acceptance+and+color+of+spicy%0D%0Ared+guava+juice+probiotic+beverages.+The+addition+of+3%25+cinnamon+extract%0D%0Aresulted+in+probiotic+beverages+of+spicy+red+guava+juice+with+the+best%0D%0Acharacteristics%2C+i.e.+total+BAL+of+10.93+log+cfu+%2F+ml%3B+total+lactic+acid+0.49%25%3B+pH%0D%0A4.25%3B+3.31+flavor+score+(rather+like)%3B+aroma+score+3.24+(rather+like)%3B+and+overall%0D%0Aacceptance+score+of+3.53+(rather+like).%0D%0AKeyword+%3A+probiotic+beverage%2C+Lactobacillus+casei%2C+red+guava+juice%2C+cinnamon%2C%0D%0Aand+sappan+wood.&rft.publisher=UNIVERSITAS+LAMPUNG&rft.date=2018-09-10&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F33533%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F33533%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.id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