The Fruitghurt Formulations are Combination of Red Guava and Pineapple Juice by using the Encapsulation Method, as an Alternative Source of Vitamin C

Fruitghurt is a product of fermented fruit juice using Lactobacillus bulgaricus and Streptococcus thermophillus bacteria. This research was conducted developing fruitghurt products that contain vitamin C with combination red guava pineapple juice. The method carried out factorial completely randomized design which consisted two factors. Factor I: juice: JN1=120%:80%; JN2=130%:70%, JN3=140%:60%, JN4=150%:50%. II: drying time L1=1 hour, L2=2 hours, L3=3 L4=4 hours. results showed the concentration had very significant effect (p<0.01) on levels, total dissolved solids, acids, water content, LAB, antioxidant activity, organoleptic. interaction between lactic acid bacteria, solids. best quality obtained in JN4L1 treatment 4.92 mg/100g, solids 8.85°Brix, 1.50%, moisture content 4.98% bacteria 12.95 log CFU/ml. formulation recommended as an alternative source C.