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COMPARISON OF THE CHARACTERISTICS OF WATERMELON (Citrullus lanatus) PROBIOTIC DRINKS WITH VARIATIONS IN THE TYPES OF RED AND YELLOW WATERMELON USING STARTER Lactobacillus casei SHIROTA STRAIN Maria Fetty Yuliana Sari Sanata Dharma University 2019 Watermelon is a fruit that contains lots of water, tastes sweet, and crunchy. However, the low selling price during the harvest period and the limited variation in processing is still a problem. Alternative that can be chosen is by making probiotic watermelon beverage products. Watermelon contains sugar which can be used as a source of energy for the Lactobacillus casei Shirota strain bacteria. The study aims to determine the effect of variations in the types of red and yellow watermelon on the characteristics of total LAB, total sugar, and pH of watermelon probiotic drinks; know the types of watermelon that can produce the higest characteristics of total LAB, total sugar, dan pH; and knowing the types of watermelons that can produce watermelon probiotic beverage products that are favored by panelists. The type of research was experimental research used CRD method. The treatment of variations in the types of watermelons used were red (M) and yellow (K) watermelon. Characteristic and organoleptic test data were analyzed descriptively quantitatively using Independent Sample T Test with SPSS. The results showed variations in the types of red and yellow watermelon had a significant effect on the total LAB test and pH, but did not significantly influence the total sugar test. Red watermelon produced the highest characteristics with an average total value of LAB 7,2x10 CFU/ml, total sugar 12,63%Brix, and pH 5,8. Red watermelon probiotic beverage was favored by panelists from the color aspect 4,19 (likes), while yellow watermelons probiotic beverage were favored by panelists from the smell aspect 3,59 (like enough) and taste 3,92 (quite like).

biota

Perbandingan Karakteristik Minuman Probiotik Semangka (Citrullus lanatus) Dengan Variasi Jenis Semangka Merah Dan Kuning Menggunakan Starter Lactobacillus casei Strain Shirota