Pengaruh Konsentrasi Sukrosa terhadap Karakteristik Minuman Probiotik Sari Buah Jambu Biji Merah dengan Isolat Lactobacillus sp. F213


 This research was aimed to determine the effect of sucrose concentration on characteristics red guava probiotic juice with Lactobacillus sp. F213 isolates and right that produced best juice. used a completely randomized design as treatments, which consisted six levels: 0%, 2%, 4%, 6%, 8% 10%. Each treatment repeated 3 times obtain 18 units samples. The data lactic acid bacteria total were analyzed descriptively sugar, acid, pH, sensory properties by Analysis Variance, if affected observed parameters significantly (P<0,05), it continued Duncan Multiple Range Test. results showed taste (hedonic), sour (score), sweet (score) overall acceptance but no significant color (hedonic) aroma (hedonic). LAB 8,56 Log CFU/ ml, sugar 10,60%, 0,12%, pH 4,06, preferred, slightly preferred.