Pengaruh Konsentrasi Buah Kurma dan Waktu Fermentasi terhadap Karakteristik Mutu Minuman Probiotik Air Kelapa
DOI:
https://doi.org/10.29244/jmpi.2026.13.2.183Keywords:
coconut water, dates, functional drink, product quality, probiotic drinkAbstract
Probiotic drinks are widely recognized as functional foods that may provide health benefits. This study developed a probiotic drink based on coconut water and dates using Lactobacillus casei FNCC 0900 and Bifidobacterium bifidum ATCC 29520. The study aimed to determine the combination of date concentration and fermentation time that produced a probiotic drink with the most favorable quality characteristics. The experiment used a randomized block design with date concentration (15, 20, and 25%, w/v) and fermentation time (14, 16, and 18 h) as factors. The evaluated parameters included physicochemical characteristics (pH, viscosity, titratable acidity, total soluble solids, and total sugar content), microbiological characteristics (total lactic acid bacteria count), and sensory characteristics (color, homogeneity, aroma, date flavor, acidity, sweetness, and overall acceptability). Physicochemical data were analyzed using analysis of variance followed by Duncan’s Multiple Range Test (DMRT) at a 95% confidence level, while sensory data were analyzed using the Friedman test followed by a multiple comparison test. The best treatment was determined based on the treatment with the highest number of “a” superscript codes in the DMRT results. The combination of a 25% date concentration and 14 h of fermentation produced the most favorable probiotic drink. The product had a pH of 4.5, total soluble solids of 17.93 °Brix, viscosity of 2.67 cP, titratable acidity of 0.33%, total sugar content of 15.67%, and lactic acid bacteria count of 6.5×10¹¹ CFU/mL. Sensory evaluation indicated a yellowish-brown color, distinctive date flavor, slightly acidic and sweet taste, and favorable overall acceptability.
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