VIABILITAS DAN AKTIVITAS BAKTERI Lactiplantibacillus plantarum SERTA UJI ORGANOLEPTIK SUSU FERMENTASI DENGAN PENAMBAHAN TEPUNG BENGKUANG

CALISTA SEPTIANI, . (2025) VIABILITAS DAN AKTIVITAS BAKTERI Lactiplantibacillus plantarum SERTA UJI ORGANOLEPTIK SUSU FERMENTASI DENGAN PENAMBAHAN TEPUNG BENGKUANG. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Lactiplantibacillus plantarum merupakan kelompok bakteri asam laktat yang umum digunakan sebagai kultur starter probiotik dalam berbagai produk fermentasi. Viabilitas dan aktivitas metabolisme probiotik dapat dipengaruhi oleh prebiotik, seperti inulin. Secara alami inulin banyak ditemukan dalam buah dan sayuran termasuk bengkuang. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung bengkuang terhadap viabilitas dan aktivitas bakteri Lactiplantibacillus plantarum serta nilai organoleptik susu fermentasi. Metode yang digunakan dalam penelitian ini meliputi metode eksperimental dan deskriptif. Desain penelitian menggunakan rancangan acak lengkap dengan perlakuan penambahan konsentrasi tepung bengkuang (0%,1%, 3%, 5%). Parameter yang diamati meliputi viabilitas bakteri (CFU/ml), total asam (%), nilai pH, persentase penurunan kadar inulin (%), dan nilai organoleptik. Berdasarkan ANAVA satu arah konsentrasi tepung bengkuang berpengaruh nyata terhadap viabilitas dan aktivitas Lactiplantibacillus plantarum dalam susu fermentasi. Hasil uji DMRT 5% menunjukkan konsentrasi tepung bengkuang 5% memberikan hasil terbaik dengan nilai viabilitas 15,58 × 108 CFU/ml, total asam sebesar 1,65%, dan nilai pH 2,77. Persentase penurunan kadar inulin tertinggi diperoleh dari susu fermentasi 1% sebesar 51,98%. Analisis deskriptif menunjukkan bahwa konsentrasi tepung bengkuang berpengaruh terhadap nilai organoleptik susu fermentasi. Berdasarkan standar baku SNI 2981:2009, karakteristik organoleptik (aroma, warna, tekstur, dan kekentalan) terbaik yang memenuhi syarat mutu susu fermentasi adalah susu fermentasi dengan konsentrasi tepung bengkuang 1%. Hasil penelitian mengungkapkan bahwa tepung bengkuang dapat digunakan sebagai sumber prebiotik untuk meningkatkan viabilitas dan aktivitas bakteri probiotik Lactiplantibacillus plantarum. ************************************************************Lactiplantibacillus plantarum is a group of lactic acid bacteria that is commonly used as a probiotic starter culture in various fermented products. Viability and activity of probiotics can be influenced by prebiotic, such as inulin. Inulin naturally found in many fruits and vegetables, including jicama. This study aims to determine the effect of adding jicama flour on the viability and activity of Lactiplantibacillus plantarum and organoleptic value in fermented milk. The methods used in this study include experimental and descriptive methods. The research design was a completely randomized design with the treatment of adding jicama flour concentration (0%, 1%, 3%, 5%). The parameters are bacterial viability (CFU/ml), total acid (%), pH value, percentage of inulin content reduction (%), and organoleptic value. Based on one-way ANOVA, the concentration of jicama flour significantly affected the viability and activity of Lactiplantibacillus plantarum in fermented milk. The results of DMRT 5% test showed that 5% jicama flour gave the best results with a viability value 15,58 × 108 CFU/ml, total acid content 1,65%, and pH value 2,77. The highest percentage of inulin content reduction was obtained from 1% fermented milk at 51,98%. Descriptive analysis showed that the concentration of jicama flour affects the organoleptic value of fermented milk. Based on SNI 2981:2009, the best organoleptic characteristics (aroma, color, texture, and viscosity) that meet the quality requirements for fermented milk are fermented milk a concentration of 1% jicama flour. The results of study revealed that jicama flour can be used as a source of prebiotic to increase the viability and activity of the probiotic bacteria Lactiplantibacillus plantarum.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Tri Handayani Kurniati, M.Si. ; 2). Rizal Koen Asharo, M.Si.
Subjects:	Sains > Mikro Biologi
Divisions:	FMIPA > S1 Biologi
Depositing User:	Calista Septiani .
Date Deposited:	25 Aug 2025 03:16
Last Modified:	25 Aug 2025 03:16
URI:	http://repository.unj.ac.id/id/eprint/61947

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