Studi Pembuatan Minuman Probiotik Dari Buah Jambu Air Manis (Syzynum Samangarense) Menggunakan Lactobacillus Casei Subsp. Casei R-68 Yang Diisolasi Dari Dadih

The purpose of this research was to study the ratio of sweet water guava and water in making probiotic drink by using Lactobacillus casei subsp. casei R-68 isolated from dadih. The research was carried out experimentally using a Completely Randomized Design (CRD) with tree treatments and six replications. The treatments were J1S1 (ratio of sweet water guava and water 1:0), J2S2 (ratio of sweet water guava and water 3:1), J3S3 (ratio of sweet water guava and water 2:1), J4S4(ratio of sweet water guava and water 1:1), J5S5, (ratio of sweet water guava and water 1:2) and J6S6 (ratio of sweet water guava and water 1:3). The data obtained were analyzed statistically using ANOVA and DNMRT at level 5%. The results show that the best ratio of sweet water guava and water significantly influenced (P