@misc{eprints56787,
           title = {PENGARUH KONSENTRASI GLUKOSA DAN PROPORSI KATUK
(Sauropus androgynus), WORTEL (Daucus carota L.) DAN NENAS
MADU(Ananas comosus L.) TERHADAP KARAKTERISTIK
MIKROBIOLOGIS DAN SENSORI JUS YANG DIFERMENTASI

BAKTERI ASAM LAKTAT},
          author = {1514051061 AISYAH ANGGUN RAMADHANI PUTRI},
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2019},
             url = {http://digilib.unila.ac.id/56787/},
        abstract = {Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi glukosa, proporsi daun katuk, wortel dan nenas madu dan interaksinya terhadap
karakteristik mikrobiologi dan sensori jus yang difermentasi bakteri asam laktat
(JFLB) serta menentukan perlakuan terbaik untuk menghasilkan jus yang
berkualitas. Perlakuan disusun secara faktorial dalam Rancangan Acak Kelompok
Lengkap (RAKL) dengan dua faktor dan tiga ulangan. Faktor pertama adalah
konsentrasi glukosayang terdiri 1\% (G1), 3\% (G3), 5\% (G5), dan 7\% (G7).
Faktor kedua yaitu proporsi daun katuk:wortel:nenas madu yang terdiri dari
15:45:40(P1), 30:30:40 (P2) dan 45:15:40(P3) (\%). Data yang diperoleh
dianalisis dengan sidik ragam dan diuji lanjut dengan uji Polinominal dan
Perbandingan Ortogonal pada taraf 5\%. Hasil penelitian menunjukkan bahwa
total bakteri asam laktat, total asam laktat, total padatan terlarut, skor rasa dan

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penerimaan keseluruhan dari JFLB meningkat dan nilai pH menurun ketika
konsentrasi glukosa meningkat, namun peningkatan konsentrasi glukosa tidak
berpengaruh terhadap skor aroma dan warna dari JFLB. Proporsi daun katuk,
wortel dan nenas madu berpengaruh terhadap total asam laktat, total padatan
terlarut, pH, skor rasa, warna, aroma, dan penerimaan keseluruhan dari JFLB,
tetapi proporsi tidak berpengaruh terhadap total bakteri asam laktat pada jus.
Pengaruh konsentrasi glukosa terhadap karakteristik dari JFLB tidak tergantung
pada proporsi daun katuk, wortel dan nenas madu yang diterapkan. JFLB terbaik
dihasilkan dengan proporsi daun katuk15\%, wortel 45\%, nenas madu 40\% dan
penambahan glukosa 7\% (P1G4) dengan nilai total BAL 5,34 x 1011 CFU/mL,
total asam laktat 1,59\%, nilai TPT 16,10 ?Brix dan pH 3,80. Penilaian hedonik
untuk rasa, aroma, warna dan penerimaan keseluruhan dari jus terbaik yaitu agak
suka dengan skor masing-masing yaitu 3,65, 3,33, 3,65, 3,4.

Kata kunci : jus fermentasi laktat, daun katuk, wortel, nenas madu, glukosa The aimed of the research was to study the effect of glucose concentration,
proportion of katuk leaves, carrot and honey pineapple, and their interactions on
microbiological and sensory characteristics of juice fermented by lactic acid
bacteria (JFLB) and to find out the best treatments for producing high quality
juice. The treatments were arranged in a Complete Randomized Block Design
(CBRD) with two factors and three replications. The first factor was the
concentration of glucose i.e. 1\% (G1), 3\% (G3), 5\%(G5), 7\%(G7). The second
factor was proportion of katuk leaves, carrot and honey pineapple i.e.
15:45:40(P1), 30:30:40(P2) and 45:15:40(P3) (\%). Data was analyzed using
analysis of variance and continued by comparison and orthogonal polynomials
analysis at 5\% significance level. The results showed that total lactic acid
bacteria, total lactic acid, total soluble solids, taste score and overall acceptance of

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the JFLB increased and the pH value decreased when the glucose concentration
was increased, however, the increasing of the glucose concentration failed to
affect the hedonic score of aroma and color of the JFLB. Effect of the proportion
of katuk leaves, carrot and honey pineapple on total lactic acid, total soluble
solids, pH value as well as hedonic score of taste, color, aroma, and overall
acceptance of the JFLB were observed, but the proportion did not affect the total
lactic acid bacteria of the juice. Effects of glucose concentration on the
characteristics of JFLB were not depend on which proportion of the katuk leaves,
carrot and honey pineapple applied. The best JFLB was produced when the
proportion of 15\% katuk leaves, 45\% carrot,40\% honey pineapple was applied and
7\% glucose was added, whereas the juice contained total lactic acid bacteria 5,34
x 1011 CFU/mL, total lactic acid 1,59\%, total soluble solids 16,10 ?Brix and had
pH 3,80. The hedonic responses for taste, aroma, color and overall acceptance of
the best juice were considered as rather like, whereas their scores were 3,65, 3,33, 3,65 and 3,4, respectively.

Keywords: lactic fermented juice, katuk leaves, carrot, honey pineapple, glucose}
}