Adha Panca Wardhanu1
1Alumni Institut Pertanian STIPER Jogjakarta
The research was reduced to study the type of lactic acid bacteria which used gelatin addition in the production of probiotic beverage from aloe vera juice. The purpose of this research is two abtain the extract in production a preferable probiotic beverage.
Design experimental of this research was random complete block design with used two factors lactic acid bacteria kinds (K1 : Lactobacillus casei, K2 : Lactobacillus bulgaricus, K3 Streptococus thermophillus) as the first factor and gelatin addition (G1 =0,2%, G2 = 0,4%, G3 = 0,6) as the second factor. The characteristic of probiotic beverage from aloe vera juice was observed consiting or total lactic acid, pH value, viscosity, total lactic acid bakterila, anti microbial pathogen activities and organoleptic test of color taste flavor.
The result showed that type of lactic acid bacteria effected the pH value, viscosity, lactic acid and taste of aloe beverage, while gelatin addition effect color. The best trade ment based on over all score organoleptic test was of beverage probiotic of aloe vera juce with lactobacillus bulgaricus sulture and 0,2 % gelation addition.
Keywords : Lactic acid bacteria, probiotic, aloe vera, gelatin.