?url_ver=Z39.88-2004&rft_id=1514051102&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+JENIS+Lactobacillus+DAN+KONSENTRASI+GLUKOSA%0D%0ATERHADAP+KARAKTERISTIK+MINUMAN+JUS+FERMENTASI%0D%0ALAKTAT+CAMPURAN+KATUK+(Sauropus+androgynus+L.+Merr)%2C+WORTEL%0D%0A(Daucus+carota+L.)+DAN+NENAS+MADU+(Ananas+comosus+L.)&rft.creator=SHIFA+FIRDAUS+HARIATI%2C+1514051102&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Tujuan+penelitian+ini+adalah+untuk+mendapatkan+jenis+Lactobacillus+dan%0D%0Akonsentrasi+glukosa+yang+dapat+menghasilkan+BAL+tertinggi+dan+karakteristik%0D%0Aminuman+jus+fermentasi+laktat+campuran+katuk%2C+wortel+dan+nenas+madu+terbaik.%0D%0APerlakuan+disusun+secara+faktorial+dalam+Rancangan+Acak+Kelompok+Lengkap%0D%0A(RAKL)+dengan+dua+faktor+dan+tiga+ulangan.+Faktor+pertama+adalah+jenis+BAL%0D%0A(L)+(b%2Fv)+yang+terdiri+dari+Lactobacillus.+casei+(L1)%2C+Lactobacillus+acidhopillus%0D%0A(L2)%2C+dan+Lactobacillus+plantarum+(L3).+Faktor+kedua+adalah+konsentrasi+glukosa%0D%0Ayang+terdiri+dari+1%25+(G0)%2C+3%25+(G1)%2C+5%25+(G2)+dan+7%25+(G3).+Data+yang+diperoleh%0D%0Adianalis+dengan+sidik+ragam+dan+diuji+lanjut+dengan+uji+polinomial+orthogonal-+orthogonal+contrast+(OP%2FOC)+pada+taraf+1%25+dan+5%25.%0D%0AHasil+penelitian+menunjukkan+bahwa+jenis+lactobacillus+berpengaruh+nyata%0D%0Ameningkatkan+total+BAL%2C+total+asam+laktat%2C+total+padatan+terlarut%2C+skor+aroma+dan%0D%0Apenerimaan+keseluruhan+dan+menurunkan+pH+dan+skor+warna+secara+linear+namun%0D%0A%0D%0Atidak+berpengaruh+nyata+terhadap+skor+rasa.+Konsentrasi+glukosa+berpengaruh%0D%0Anyata+meningkatkan+total+BAL%2C+total+asam+laktat%2C+total+padatan+terlarut%2C+skor%0D%0Aaroma%2C+skor+rasa+dan+penerimaan+keseluruhan+dan+menurunkan+pH+dan+skor+warna%0D%0Asecara+linear.+Interaksi+antara+jenis+Lactobacillus+dan+konsentrasi+glukosa%0D%0Aberpengaruh+nyata+terhadap+total+asam+laktat+dan+total+padatan+terlarut%2C+namun%0D%0Atidak+berpengaruh+nyata+terhadap+total+BAL%2C+pH%2C+skor+warna%2C+skor+aroma%2C+skor%0D%0Arasa+dan+penerimaan+keseluruhan.+Perlakuan+jenis+Lactobacillus+casei+dan%0D%0Akonsentrasi+glukosa+sebesar+7%25+menghasilkan+minuman+jus+fermentasi+laktat%0D%0Acampuran+katuk%2C+wortel+dan+nenas+madu+terbaik%2C+dengan+karakteristik+total+BAL%0D%0A11%2C12+Log+CFU%2Fml%2C+total+asam+laktat+1%2C15%25+dan+pH+3%2C63+dengan+total+padatan%0D%0Aterlarut+17%2C13+0Brix%2C+skor+warna+3%2C03+(agak+suka)%2C+skor+aroma+3%2C52+(agak+suka)%2C%0D%0Askor+rasa+3%2C25+(agak+suka)+dan+penerimaan+keseluruhan+3%2C37+(agak+suka).%0D%0A%0D%0AKata+kunci+%3A+jus+fermentasi+laktat%2C+lactobacillus%2C+glukosa%2C+sayuran%2C+dan+buah-+buahan+The+aims+of+this+research+were+to+determine+the+type+of+Lactobacillus+and%0D%0Aglucose+concentration+that+can+produce+the+highest+lactid+acid+bacteria+(LAB)+and%0D%0Aproduced+the+best+characteristics+of+mixed+lactic+fermentated+juice+from+mixed%0D%0Akatuk%2C+carrots+and+pineapple+honey.+Factorial+treatments+were+arranged+in+a%0D%0AComplete+Randomized+Block+Design+(CBRD)+with+two+factors+and+three%0D%0Areplications.+The+first+factor+is+the+type+of+BAL+(L)+(w+%2F+v)+consisting+of%0D%0ALactobacillus.+casei+(L1)%2C+Lactobacillus+acidhopillus+(L2)%2C+and+Lactobacillus%0D%0Aplantarum+(L3).+The+second+factor+is+glucose+concentration+consisting+of+1%25%0D%0A(G0)%2C+3%25+(G1)%2C+5%25+(G2)+and+7%25+(G3).+The+data+obtained+were+analyzed+by%0D%0Aanalysis+of+variance+and+further+tested+by+polynomial+orthogonal-orthogonal%0D%0Acontrast+(OP+%2F+OC)+tests+at+1%25+and+5%25+levels.%0D%0AThe+results+showed+that+the+type+of+lactobacillus+significantly+increased%0D%0Athe+total+LAB%2C+total+lactic+acid%2C+total+dissolved+solids%2C+aroma+and+overall%0D%0A%0D%0Aacceptance+scores+but+decreased+pH+and+color+scores+linearly+and+did+not%0D%0Asignificantly+affect+taste+scores.+Glucose+concentration+significantly+increases%0D%0Atotal+LAB%2C+total+lactic+acid%2C+total+dissolved+solids%2C+aroma+score%2C+taste+and+overall%0D%0Aacceptance+scores+and+decreases+pH+and+color+scores+linearly.+The+interaction%0D%0Abetween+Lactobacillus+species+and+glucose+concentration+significantly+affected%0D%0Atotal+lactic+acid+and+total+dissolved+solids%2C+but+did+not+significantly+affect+total%0D%0ALAB%2C+pH%2C+color+score%2C+aroma+score%2C+taste+score+and+overall+acceptance.+The%0D%0Atreatment+of+Lactobacillus+casei+type+and+glucose+concentration+of+7%25+resulted+in%0D%0Abest+lactic+juice+mixture+of+katuk%2C+carrot+and+pineapple+honey%2C+with+the+total+LAB%0D%0A11.12+Log+CFU+%2F+ml%2C+total+lactic+acid+1.15%25%2C+pH+value+3.63%2C+total+dissolved+solids%0D%0A17.13%0D%0A0Brix%2C+color+score+3.03+(almost+like)%2C+aroma+score+3.52+(almost+like)%2C+taste%0D%0Ascore+3.25+(almost+like)+and+overall+acceptance+3.37+(almost+like).%0D%0A%0D%0AKeywords+%3A+lactate+fermented+juice%2C+lactobacillus%2C+glucose%2C+vegetables%2C+and+fruits&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2019&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57300%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57300%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57300%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++SHIFA+FIRDAUS+HARIATI%2C+1514051102++(2019)+PENGARUH+JENIS+Lactobacillus+DAN+KONSENTRASI+GLUKOSA+TERHADAP+KARAKTERISTIK+MINUMAN+JUS+FERMENTASI+LAKTAT+CAMPURAN+KATUK+(Sauropus+androgynus+L.+Merr)%2C+WORTEL+(Daucus+carota+L.)+DAN+NENAS+MADU+(Ananas+comosus+L.).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F57300%2F