Karakteristik Minuman Probiotik Susu Almond (Prunus dulcis) pada Berbagai Variasi Penambahan Sari Kurma (Phoenix dactylifera) dan Lama Fermentasi

Abstract

This research was conducted to determine the effect of dates juice concentration and fermentation time on the characteristics of probiotic drink based on almond milk. This research was conducted at the Laboratory of the Food Science and Technology Study Program and the Central Laboratory, Faculty of Agriculture, University of North Sumatra, Medan. This study used a 2 factor factorial completely randomized design, namely the percentage of dates juice (K): (10%; 20%; 30%) and the fermentation time (T): (16 hours; 18 hours; 20 hours) The parameters analyzed were the degree of acidity (pH), protein content, total microbial, total dissolved solids, total acid, total sugar and organoleptic test (color, aroma, taste, texture, and general acceptance). The results showed that the percentage of dates juice had a highly significant effect (P<0,01) on the value of pH, protein content, total microbial, total dissolved solids, total acid, total sugar and organoleptic color, organoleptic odor, organoleptic taste, organoleptic texture and general acceptance. The fermentation time had a highly significant effect (P<0,01) on the value of pH, protein content, total microbial, total dissolved solids, total acid, total sugar and organoleptic color, organoleptic odor, organoleptic taste, organoleptic texture and general acceptance. The interaction between the two factors gave a highly significant effect (P<0,01) on the value of total sugar, organoleptic color and organoleptic odor, had significant effect (P<0.05) on pH, and had no significant effect (P >0.05) on protein content, total microbial, total dissolved solid, total acid, organoleptic taste, organoleptic texture and general acceptance. Probiotic drink based on almond milk with the best characteristics was treated with a percentage of dates juice 30% and 16 hours of fermentation time