KARAKTERISTIK pH FRUITGHURT MESOKARP SEMANGKA (Citrullus lanatus (Thunb.) Matsum. & Nakai) DENGAN STARTER BAKTERI ASAM LAKTAT (BAL) BERDASARKAN LAMA WAKTU FERMENTASI

Abstract

Fruitghurt is a type of probiotic drink that utilizes fermentation in its processing and uses fruit as the main ingredient. One of the food products that can be produced by the use of watermelon mesocarp is the manufacture of watermelon mesocarp fruitghurt. This study aims to determine the pH characteristics of watermelon mesocardial juice given by LAB isolate starter from pineapple peel and to determine the effect of fermentation time on the pH characteristics of watermelon mesocarp juice produced. This study uses a Complete Random Design (CRD) with 2 factors. The first treatment factor is BAL isolate with 2 variations, namely by being given a starter and without being given a starter and the second treatment factor is the fermentation time with 4 variations, namely 0, 24, 48 and 72 hours with each treatment carried out 5 replicates. The results showed that the pH level was significantly different in each treatment, with the pH level decreasing during fermentation, which ranged from 4.92-3.68. The results of data analysis (ANOVA) showed that the treatment of starter type and fermentation time had a significant effect on the pH level and based on Duncan's further test, the average lowest pH level was produced in the treatment of starter administration with a fermentation time of 72 hours (3.68).