The Effect of Fermentation Time on Product Quality of Starfruit Juice Probiotic Drinks with Starter Culture L. plantarum B1765
نویسندگان
چکیده
This study aims to determine the effect of fermentation time on microbiological (total lactic acid bacteria), chemistry (pH, total titrated acid) and organoleptic (color, aroma, flavor) qualities product starfruit (Averrhoa carambola L.) probiotic juice drink cultured by L. plantarum B1765. B1765 had been studied has potency as probiotics candidate. The used is 0, 6, 18, 24 hours. Total bacteria (LAB) are tested plate count (TPC) method, pH with a meter, titrable acidity (TTA) acid-base titration, hedonic scale method. length affects (LAB), pH, TTA shows significant difference up 18 hours fermentation. BAL increased from 1.08 × 108 4.20 CFU/ml. dropped 3.80 3.18. 0.44% 0.81%. test level preference for color, flavor at best successive value 3.20; 3.30 like category. fermented potencial agent drink.
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ژورنال
عنوان ژورنال: Agritekno
سال: 2022
ISSN: ['2302-9218', '2620-9721']
DOI: https://doi.org/10.30598/jagritekno.2022.11.2.89