CD Skripsi

Karakteristik Mikrobiologis Minuman Fermentasi Bunga Rosella (Hibiscus Sabdariffa L.) Menggunakan Bakteri Asam Laktat Lokal Riau

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ABSTRACT
Probiotic drinks that are often found in the market are probiotic drinks made from milk, so it is necessary to use other alternative materials such as vegetable materials as raw materials for making probiotic drinks such as Rosella flowers (Hibiscus sabdariffa L.) to obtain probiotic drinks that are more affordable for the community and multifunctional. The purpose of this study was to produce fermented beverages from Rosella flowers fermented using Riau local lactic acid bacteria (LAB) JN2 and JN6. The microbiological characteristics test of Rosella extract fermented beverage included pH measurement parameters, total lactic acid, antioxidant activity with DPPH method, total lactic acid bacteria and detection test of pathogenic bacteria Salmonella sp. and Escherchia coli. The results obtained the best microbiological characteristics were P2 (Rosella extract + LAB JN6) with pH ranging from 1.40±0.10 - 2.30±0.43, the highest total lactic acid of 0.100±0.00%, antioxidant activity of 12.5%, total lactic acid bacteria of 72x102 CFU/mL, and the absence of pathogenic bacteria Salmonella and Escherchia coli in Rosella extract fermented beverages. Making fermented beverages of dried Rosella flower extracts using Riau local lactic acid bacteria JN2 and JN6 cannot be utilized as probiotic bacteria for Rosella extract fermented beverages because the pH of the beverage is very acidic which makes LAB JN2 and JN6 difficult to grow.
Keywords: Probiotic drink, functional drink, Rosella, lactic acid bacteria, antioxidant.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1603115504

Penerbit

Pekanbaru : Universitas Riau - FMIPA - Biologi., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1603115504

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

BIOLOGI

Info Detail Spesifik

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Pernyataan Tanggungjawab

TIAR

Versi lain/terkait

Lampiran Berkas

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