Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Jus Pepaya (Carica papaya L.) dengan Isolat Weissella confusa. F213


 The aim of this research was to determine the effect fermentation time on characteristics papaya juice probiotic with Weissella confusa. F213 and knowing right produce drink products best characteristics. This study used a completely randomized design (CRD) treatment duration consisting 16 hours, 20 24 28 32 hours 36 hours. Each repeated 3 times obtain 18 experimental units. Total data lactic acid bacteria were analyzed descriptively other statistically by analysis variance (ANOVA) continued Duncan multiple range test (DMRT), if there an between treatments. results showed that significantly affected total acid, pH texture scoring. Fermentation for resulted LAB 8.08 x106cfu/ml, sugar 15.94%, 0.65%, acidity (pH) 4.64, color preferred, smell slightly liked, sour taste overall reception liked.