Pengaruh Konsentrasi Sukrosa terhadap Karakteristik Minuman Probiotik Sari Buah Nanas Madu (Ananas comosus (L.) Merr) Terfermentasi dengan Isolat Lactobacillus rhamnosus SKG34


 This research was conducted to determine the effect of sucrose concentration on characteristics fermented honey pineapple (Ananas comosus (L.) Merr) probiotic drink with Lactobacillus rhamnosus SKG34 and that produced best characteristics. used a Completely Randomized Design (CRD) factors consist 6 levels (0%, 3%, 6%, 9%, 12%, 15%). Each treatment repeated 3 times resulting in 18 experimental units. The data were analyzed by analysis descriptive for total LAB pH, Analysis Variance (ANOVA) sugar, acid, sensory evaluation. result shows evaluation brought significant sucrose. Thus, further test those variables using Duncan Multiple Range Test (DMRT). can increase decrease pH. addition had hedonic color taste, score sour sweet overall acceptance. However, it didn’t affect aroma aroma. 9% 10,31 Log CFU/ml, sugar 14,24%, acid 0,38%, pH 3,36, color, aroma, taste liked, typical strong, slightly acceptance liked.