The Potential of Puree Jamblang (Syzygum cumini) in Improving the Quality of Acidophilus Milk as a Probiotic

This research on the use of jamblang puree in fermented milk has been carried out in Milk Processing Science and Technology Laboratory. The aim is to investigate the function of jamblang puree in enhancing acidophilus milk as a probiotic drink. This research uses a completely randomized factorial pattern design, consisting of two factors, namely the percentage of jamblang puree (A) with 4 levels (0, 10, 20 and 30)% and the percentage of starter (B) with 3 levels (2.5, 5, 7.5)%. The starter used is Lactobacillus acidophillus. Changes in the quality of acidhopillus milk are known through the measurement of pH, syneresis value, and total lactic acid bacteria. The results showed that the addition of jamblang puree significantly decreased the pH value and total lactic acid bacteria but the interaction of the two factors significantly increased syneresis. In conclusion, the addition of jamblang puree creates products whose quality is still in the SNI range so it can be categorized as a product that is suitable for consumption.