%0 Generic
%A AISYAH ANGGUN RAMADHANI PUTRI, 1514051061
%C UNIVERSITAS LAMPUNG
%D 2019
%F eprints:56787
%I FAKULTAS PERTANIAN
%T 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
%U http://digilib.unila.ac.id/56787/
%X 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    v    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    iii    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