PENGARUH KONSENTRASI SUKROSA DAN STARTER TERHADAP KARAKTERISTIK SUSU KACANG MERAH (Phaseolus vulgaris L.) FERMENTASI

Abstract

ABSTRACT

This research aims to find the formula of fermented red bean milk with addition of sucrose concentration and starter that can be accepted by the panelist and to analyze the chemical content.  The research was conducted in Completely Randomized Design (CRD) with sucrose concentration (Factor A) and starter (Factor B). A1B1 (2% Sucrose and 5% Starter), A1B2 (2% Sucrose and 10% Starter), A1B3 (2% Sucrose and 15% Starter), A2B1 (5% Sucrose and 5% Starter), A2B2 (5% Sucrose and 10% Starter), A2B3 (5% Sucrose and 15% Starter), A3B1 (8% Sucrose and 5% Starter), A3B2 (8% Sucrose and 10 % Starter), A3B3 (8% Sucrose and 15% Starter) with 3 replications.  The observed parameters were total lactic acid bacteria, total acid, total sugar, degree of acidity (pH), and sensory test (color,scent, taste, vulnerability).  The result showed that A3B3 (8% Sucrose and 15% Starter) is accepted by the panelist with total bacterial lactic acid content of 1.60 x 105 colony/g, total acid 0.037%, total sugar is 8.42%, and pH 5.

 

Keywords: fermented milk, red bean.

 

ABSTRAK

Tujuan dari penelitian ini adalah Menentukan formulasi susu kacang merah fermentasi dengan penambahan konsentrasi sukrosa dan starter berbeda yang dapat diterima panelis serta menganalisis kandungan kimianya. Penelitian ini menggunakan Rancangan acak Lengkap Faktorial (FALF) dengan Konsentrasi Sukrosa (Faktor A) dan Starter (Faktor B) yang berbeda. A1B1 (2% Sukrosa dan 5% Starter),A1B2 (2% Sukrosa dan 10% Starter), A1B3 (2% Sukrosa dan 15% Starter), A2B1 (5% Sukrosa dan 5% Starter), A2B2 (5% Sukrosa dan 10% Starter),  A2B3 (5% Sukrosa dan 15% Starter), A3B1 (8% Sukrosa dan 5% Starter), A3B2 (8% Sukrosa dan 10% Starter),  A3B3 (8% Sukrosa dan 15% Starter), dengan 3 kali pengulangan. Hasil penelitian menunjukkan perlakuan A3B3 (8%sukrosa dan 15%starter) dapat diterima oleh panelis dengan kandungan total bakteri asam laktat 1,60 x 10⁵ koloni/g, total asam 0,037%, total gula 8,42%, dan pH 5.

 

Kata kunci: susu fermentasi, kacang merah.