PRODUKSI MINUMAN FUNGSIONAL ROSELLA (Hibiscus sabdariffa Linn) DENGAN CARA FERMENTASI BAKTERI ASAM LAKTAT

Abstract

Rosella has the most important components of the pigment anthocyanin. Anthocyanins are flavonoid compounds that function as primary antioxidants. At low pH tends to stabilize anthocyanin so necessary to the proper handling to maintain the stability of the most important components of roselle by applying the functional beverage production technology rosella by fermentation using lactic acid bacteria (BAL). BAL used is Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococus thermophillus. BAL in addition can produce metabolites of lactic acid that can stabilize the pigment anthocyanin, BAL also produce aroma-forming compounds, as well as lactic acid which can provide a distinctive flavor that can enhance and improve the functional properties of functional drinks taste rosella.The aim of this study was to determine the effect of long fermentation and functional characteristics of roselle drinks using BAL. The study was compiled using the CRD (Completely Randomized Design) single factor that is a long fermentation (0, 1, 2, 3, and 4 days) with repeated 4 times to obtain 20 units of the experiment. Determination of the best treatment method effectiveness index. Data were analyzed by ANOVA and follawed LSD α = 5 and 1%. The results showed that the treatment best fermentation to produce functional beverages rosella is 3 days with turbidity 191,167 FTU; a pH value of 3,342; a total acid of 18,456 µmol/mL; total sugar 6,539 (° Brix); reducing sugar 0,078 mg/mL; Vitamin C 0,008 mg/mL; anthocyanin 1,668 mg /mL; the antioxidant power of 0,018 µmol /mL and organoleptic scoring were for taste 3,231; colour 2,960; aroma 3,360; and overall 3,520, respectively.