VIABILITAS BAKTERI Lactobacillus acidophilus DALAM SUSU FERMENTASI DENGAN PENAMBAHAN EKSTRAK JAHE (Zingiber officinale Roscoe) DAN TEMULAWAK (Curcuma xanthorrhiza Roxb)

SANY, . (2023) VIABILITAS BAKTERI Lactobacillus acidophilus DALAM SUSU FERMENTASI DENGAN PENAMBAHAN EKSTRAK JAHE (Zingiber officinale Roscoe) DAN TEMULAWAK (Curcuma xanthorrhiza Roxb). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Susu fermentasi merupakan produk olahan susu yang dapat memberikan efek yang bermanfaat dan dibuat dengan penambahan mikroorganisme tertentu seperti bakteri Lactobacillus acidophilus. Pemanfaatan Lactobacillus acidophilus dalam susu fermentasi dapat dikembangkan dengan penambahan tanaman herbal seperti jahe dan temulawak. Penelitian ini bertujuan untuk mengetahui viabilitas bakteri Lactobacillus acidophilus, total asam, dan nilai pH pada susu fermentasi dengan pemberian ekstrak rimpang Jahe (Zingiber officinale Roscoe) dan temulawak (Curcuma xanthorrhiza Roxb). Desain penelitian menggunakan rancangan acak lengkap. Berdasarkan skrining fitokimia ekstrak rimpang jahe dan temulawak menunjukkan hasil positif mengandung senyawa metabolit sekunder berupa alkaloid, flavonoid, fenol, tanin, dan terpenoid. Hasil pengukuran kadar fenol jahe sebesar 24,63 mg GAE/g dan temulawak sebesar 21,98 mg GAE/g. Hasil pengukuran kadar kurkumin jahe sebesar 1,86% dan temulawak sebesar 2,3%. Hasil ANOVA dua arah pada taraf kepercayaan 95%, menunjukkan terdapat pengaruh jenis dan konsentrasi ekstrak terhadap viabilitas Lactobacillus acidophilus pada susu fermentasi. Pada jahe dan temulawak, semakin tinggi penambahan konsentrasi ekstrak maka jumlah bakteri semakin menurun. Konsentrasi 1% pada ekstrak jahe menunjukkan hasil yang tidak berbeda nyata terhadap kontrol. Nilai 9,07 ×108 untuk kontrol, 8,82×108 untuk ekstrak jahe (CFU/ml). Adanya peningkatan konsentrasi ekstrak jahe dan temulawak akan menurunkan persentase total asam dan meningkatkan nilai pH. Konsentrasi 1% ekstrak jahe pada parameter pH maupun total asam tidak menunjukkan hasil yang berbeda jauh terhadap kontrol. Hasil penelitian ini memberikan informasi dasar tentang viabilitas dan aktivitas bakteri Lactobacillus acidophilus pada susu fermentasi dengan penambahan ekstrak jahe dan temulawak. ***** Fermented milk is a dairy product that can provide beneficial effects and is made with the addition of certain microorganisms such as Lactobacillus acidophilus bacteria. The use of Lactobacillus acidophilus in fermented milk can also be developed with the addition of herbal plants such as ginger and curcuma. This study aims to determine the viability of Lactobacillus acidophilus bacteria, total acid, and pH value in fermented milk by administering extracts of ginger rhizome (Zingiber officinale Roscoe) and curcuma (Curcuma xanthorrhiza Roxb). The research design used a completely randomized design. Based on phytochemical screening, ginger, and curcuma rhizome extracts showed positive results containing secondary metabolite compounds in the form of alkaloids, flavonoids, phenols, tannins, and terpenoids. The results of measuring the phenol content of ginger were 24.63 mg GAE/g and curcuma was 21.98 mg GAE/g. The results of measuring the curcumin content in ginger were 1.86% and curcuma was 2.3%. The results of two-way ANOVA at the 95% confidence level showed that there was an influence of the type and concentration of extract on the viability of Lactobacillus acidophilus in fermented milk. The higher the concentration of the extract ginger and curcuma, the more the number of bacteria decreases. 1% concentration of ginger extract showed results that were not significantly different from the control, value 9,07 × 108 for control, 8,82 × 108 for ginger extract (CFU/ml). An increase in the concentration of ginger and curcuma extract will reduce the total acid percentage and increase the pH value. The concentration of 1% ginger extract on pH and total acid parameters did not show much different results from the control. The results of this study provide basic information about the viability and activity of Lactobacillus acidophilus bacteria in fermented milk by adding ginger and curcuma extracts.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Tri Handayani K., M.Si. ; 2). Ns. Sri Rahayu, M.Biomed
Subjects:	Sains > Sains, Ilmu Pengetahuan Alam Sains > Mikro Biologi Sains > Mikro Biologi > Biokimia
Divisions:	FMIPA > S1 Biologi
Depositing User:	Users 20578 not found.
Date Deposited:	13 Sep 2023 23:49
Last Modified:	13 Sep 2023 23:49
URI:	http://repository.unj.ac.id/id/eprint/42406

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