PEMBUATAN SUSU FERMENTASI PROBIOTIK MENGGUNAKAN Lactobacillus casei Subsp. casei R-68 DENGAN PENAMBAHAN EKSTRAK BUAH NAGA MERAH

Abstract

Probiotic fermented milk by Lactobacillus casei subsp. casei R-68 with skim milk and red dragon fruit extract
as a raw material was expected to produce probiotic fermented milk with more completed nutriotional value
and health benefits. The purpose of this study was to determine the best percentage of red dragon fruit extract
on the quality of fermented milk. This study used a Completely Randomized Design Experiment with four
treatmentsnamely BN1 = 2% red dragon fruit extract, BN2 = 4% red dragon fruit extract, BN3 = 6% red
dragon fruit extract, BN4 = 8% red dragon fruit extract and three replications. Data were analyzed using
ANOVA, followed by DNMRT at 5% level. The results show that the concentration of red dragon fruit extract
significantly (P <0.05) influenced the pH value, total lactic acid, total lactic acid bacteria, the sensory test
by descriptive and hedonic of colour and hedonic of taste. but did not significantly affect (P> 0.05) protein,
solid total, the sensory test by descriptive and hedonic of flavour and the sensory test by descriptive of
viscosity. It was concluded that the best quality of fermented milk was BN4 treatment (red dragon fruit extract
8%), which meet the quality of fermented milk with a pH of 5.32, total lactic acid 0.92%, total lactic acid
bacteria 12.49 log CFU/ml, protein 5.10%, solid total 85.69%, and assessed that panelists preferred the
quality attributes of color, taste, flavour and viscosity.