Pengaruh Lama Fermentasi terhadap Karakteristik Minuman Probiotik Sari Buah Jambu Biji Merah (Psidium guajava L.) dengan Isolat Weissella confusa F213


 This research was aimed to determine the effect of fermentation time on characteristics red guava juice as probiotic drinks and right that produced best product. Fermentation drink used Weissella confusa F213 isolates. a Completely Randomized Design (CRD) with treatment factor, namely 0 hour, 12 hours, 24 36 48 hours. Each repeated 3 times obtain 15 experimental units. The data were analyzed by Analysis Variance, continued Duncan Multiple Range Test (DMRT) if has significant (P<0,05). results showed affected total LAB, acid, pH, sour taste (score) sweet (score), but had no sugar, hedonic color, aroma, taste, overall acceptance. hours drink, with: LAB 9,35 Log CFU/mL, acidity 0,09%, pH 4,15, sugar 10,64%, color preferred, aroma slightly also acceptance preferred.