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Uji Keamanan dan Uji Daya Terima Produk Fermentasi Sari Pisang Kadaluarsa dengan Khamir Rhodotorula Glutinis

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Banana is a kind of fruit whose stability during storage is very short. After its ripe is over, physically the banana is very soft, with some black spot of growing the yeast over the skin. This kind of banana is already no longer acceptable as food. Actually this banana is containing high glucose content which is useful for the growth of yeasts. The object of this study is to use this over ripe bananas as the raw material for making the fermented juice drink. The yeast uses was Rhodotorula glutinis, because this yeast able to synthesis the essential nutrients of fatty acid linoleat and linolenat, ergosetrol (pro¬vitamin D) and carotene pigment (pro-vitamin A). In this study also performed the safety testing which was carried out on experimental rats for along 30 days. Observations were done on physical condition of rats. At the end of observation some rats were eradicated to see the organ vital such as kidney, heart, and liver. The observation concluded that the over ripe bananas juice fermented using Rhodotorula glutinis was safety to be consumed, without any effect. Whereas it's sensory evaluation which was performed by 30 tester revealed that most of the testers accepted those product of bananas juice, without any different significantly at a 0.05. Except for colour for bananas juice which was fermented had the colour of reddish due to Rhodotorula glutinis.

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Detail Information

Series Title

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Call Number

Buletin Penelitian Kesehatan Vol 39 (4) 2011 : 205

Publisher

Jakarta : Sekretariat Badan Litbangkes., 2011

Collation

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Language

ISBN/ISSN

0125-9695

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Carrier Type

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Edition

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Subject(s)

fermentation
MUSA
RHODHOTORULA

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