Uji Mikrobiologis dan Organoleptik Jus Tomat Hasil Fermentasi Lactobacillus plantarum dan Lactobacillus delbruekii sebagai Functional Food dengan Konsentrasi Starter Berbeda

Tomato juice can be used as an alternative health drinks readily accepted by society because it tastes good and refreshing, affordable and beneficial to health because contain high nutritional content. Fermentation in this study using a mixed culture of Lactic Acid Bacteria (LAB) of Lactobacillus plantarum and L. delbruekii isolated from fruits and vegetables pickle. The accuracy of starter concentration is one of the factors that affect the quality of a product of fermented beverages. The purpose of this study was to determine the ability of mixed cultures of L. plantarum and L. delbruekii in tomato juice to ferment with different starter concentrations (0%, 5%, 6%, 7% and 8%), and to know best starter concentration that can produce the highest levels of lactic acid fermentation of tomato juice. The results showed that tomato juice fermented LAB isolated from vegetables and fruits pickle resulted in a total lactic acid increased with increasing concentration of the starter during 6 hours incubation time ranging from 0.42% - 0.8%, the number of cell 1, 08 x 109 - 1.57 x 109 cfu/ml, medium pH values ranged from 4.03 - 4.16 units, as well as reduction sugar content between 2.78% - 13.07%. These results were supported also by results of organoleptic test by a score of taste 3.05 (acid), score of aroma 2.75 (sharp), score of color 3.95 (red-yellow) and score of predilection level 2.30 (rather like)