ORGANOLEPTIC TEST AND PHYSICCHEMICAL CHARACTERISTIC OF FRUITGURT RED GUAVA
Ania Kurniawati Purwa Dewi, Siska Telly Pratiwi, Yulistio Hanif, Desi Veronica

Medical Faculty, Universitas Jenderal Achmad Yani

Abstract

Red guava fruitghurt is a fermented product of red guava using lactic acid bacteria (LAB), namely Lactobacillus acidophilus which also acts as a reliable probiotic bacterium which is very beneficial for the body. Previous research found that with tapioca with a concentration of 0.5% in red guava juice medium added with 10% sucrose showed the best growth of Lactobacillus acidophilus. The purpose of this study was to find out the most preferred red guava fruitghurt by panelists in terms of color, aroma, taste, and texture and physicochemical characteristics of red guava fruitghurt fermented by Lactobacillus acidophilus with the addition of sucrose and tapioca as an emusifier. This research method uses an experimental method using a questionnaire on 30 untrained panelists who are employees of the Faculty of Medicine, General Achmad Yani University who meet the inclusion and exclusion criteria for organoleptic and experimental laboratory tests for physicochemical tests which include physical tests: pH, water content and chemical test: protein content, fat content, acid content. The object of this study was fruitghurt, red guava juice, fermented by the bacteria Lactobacillus acidophilus ATCC 4356 with the addition of 0% and 0.5% tapioca concentrations. The organoleptic test results showed that the panelists preferred red guava fruit, fermented Lactobacillus acidophilus with the addition of 0.5% tapioca in terms of color, aroma, taste and texture. The physicochemical test results of fruitghurt with the addition of 0.5% tapioca, which include pH, water content, protein content, fat content, and acid content all meet the SNI Youghurt requirements, while the physicochemical test results for fruitghurt without tapioca additions do not meet the SNI requirements. on the fat content.

Keywords: red guava, fruitghurt, physicochemical, organoleptic

Topic: Biomedical Science