<![CDATA[ABSTRACT Processing of breadfruit into sinbiotic drink is one alternative of food diversification and for the development of functional food products. This research was conducted to determine the effect of palm sugar concentration and starter concentration on quality of sinbiotic drink from breadfruit juices and to introduce the products of breadfruit juices. This research used a completely randomized design with two factors, i.e. : palm sugar concentration (3%, 5%, 7%, and 9%) and starter concentration (2%, 4%, 6%, and 8%). Parameters analyzed were total lactic acid (%), total soluble solid (oBrix), pH, protein content (%), organoleptic values of color, flavor, and taste, the viscosity score, and the color score. Lactic acid bacteria content (Log CFU/g) was analyzed for the best quality of sinbiotic drink from breadfruit juices. The results showed that the palm sugar concentration had highly significant effect on total lactic acid, total soluble solid, pH, protein content, the viscosity score and the color score. The concentration of starter had highly significant effect on total lactic acid, total soluble solid, pH, protein content, the viscosity score and the color score, then had significant effect on hedonic values of flavor. The concentration of palm sugar (5%) and starter concentration (4%) produced ithe best and more acceptable sinbiotic drink from breadfruit juices. Keywords : breadfruit, palm sugar, starter, sinbiotic drink. ABSTRAK Pengolahan buah sukun menjadi minuman sinbiotik merupakan salah satu alternatif diversifikasi pangan dan pengembangan produk pangan fungsional. Penelitian ini dilakukan untuk mengetahui pengaruh konsentrasi gula merah dan konsentrasi starter terhadap mutu minuman sinbiotik sari buah sukun dan untuk memperkenalkan hasil olahan minuman sinbiotik sari buah sukun. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu konsentrasi gula merah (3%, 7%, 5%, dan 9%) dan konsentrasi starter (2%, 4%, 6%, dan 8%). Parameter yang dianalisa adalah total asam laktat tertitrasi (%), total padatan terlarut (oBrix), pH, kadar protein (%), nilai organoleptik warna, aroma, dan rasa, nilai skor kekentalan, dan nilai skor warna. Pada perlakuan terbaik dianalisa total bakteri asam laktat (Log CFU/g). Hasil penelitian menunjukkan bahwa konsentrasi gula merah memberi pengaruh berbeda sangat nyata terhadap total asam laktat tertitrasi, total padatan terlarut, pH, kadar protein, dan nilai skor kekentalan dan warna. Konsentrasi starter memberi pengaruh berbeda sangat nyata terhadap total asam laktat tertitrasi, total padatan terlarut, pH, kadar protein, dan nilai skor kekentalan dan warna serta berbeda nyata terhadap nilai hedonik rasa. Konsentrasi gula merah (5%) dan konsentrasi starter (4%) menghasilkan kualitas minuman sinbiotik sari buah sukun yang terbaik dan lebih dapat diterima. Kata kunci : sukun, gula merah, starter, minuman sinbiotik.]]>
