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PENGARUH LAMA FERMENTASI “WEDANG UWUH” OLEH BAKTERI ASAM LAKTAT (BAL) TERHADAP KARAKTERISTIK MINUMAN, AKTIVITAS ANTIBAKTERI, DAN AKSEPTABILITAS SENSORIS
Probiotic drinks are drinks that contain live microorganisms in sufficient quantities to provide health benefits. The substrate for probiotic drinks is identical to milk. Milk consumption is closely related to the problem of lactose intolerance. Another substrate that can be used for fermentation is spices. Wedang uwuh is known as a spiced drink that has many benefits. This research aims to determine the best length of time to produce the Wedang Uwuh fermented drink which has the best characteristics, antibacterial activity and sensory acceptability. Wedang uwuh fermented for 7 days and 14 days experienced a decrease in pH value to 3.99. The highest total titratable acid value was 3.24% and the highest total lactic acid bacteria was 18.7 x 107 CFU/mL. The best antibacterial activity was wedang uwuh fermented for 14 days on S. aureus bacteria with an inhibition zone diameter of 2.74 mm. The level of preference for the wedang uwuh drink is best when the wedang uwuh is fermented for 7 days.
FAKULTAS SAINS DAN TEKNOLOGI, UIN SUNAN KALIJAGA YOGYAKARTA
PENGARUH LAMA FERMENTASI “WEDANG UWUH” OLEH BAKTERI ASAM LAKTAT (BAL) TERHADAP KARAKTERISTIK MINUMAN, AKTIVITAS ANTIBAKTERI, DAN AKSEPTABILITAS SENSORIS (Text)
PENGARUH LAMA FERMENTASI “WEDANG UWUH” OLEH BAKTERI ASAM LAKTAT (BAL) TERHADAP KARAKTERISTIK MINUMAN, AKTIVITAS ANTIBAKTERI, DAN AKSEPTABILITAS SENSORIS (Other)
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