ARANTY FAHIRA ARDISA, . (2022) VIABILITAS DAN AKTIVITAS BAKTERI Lactobacillus acidophilus DALAM SUSU FERMENTASI DENGAN PENAMBAHAN TEPUNG PISANG TANDUK. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Lactobacillus acidophilus merupakan bakteri asam laktat yang digunakan sebagai starter dalam pembuatan susu fermentasi. Bakteri ini termasuk kedalam kelompok bakteri probiotik karena dapat memberikan manfaat kesehatan bagi inang apabila dikonsumsi dalam jumlah yang cukup. Aktivitas probiotik dapat dipengaruhi oleh keberadaan prebiotik yaitu senyawa dalam makanan yang tidak dapat dicerna dalam tubuh yang dapat memacu pertumbuhan dan aktivitas bakteri probiotik. Salah satu senyawa yang termasuk kelompok prebiotik adalah fruktooligosakarida (FOS). Prebiotik dapat ditemukan dalam banyak buah dan sayuran salah satunya adalah buah pisang tanduk. Penelitian ini bertujuan untuk mengetahui viabilitas dan aktivitas bakteri Lactobacillus acidophilus dalam susu fermentasi dengan penambahan tepung pisang tanduk. Metode yang digunakan dalam penelitian ini meliputi uji deskriptif dan eksperimental. Desain penelitian menggunakan rancangan acak lengkap dengan perlakuan penambahan tepung pisang tanduk berbagai konsentrasi. Parameter yang diamati dalam penelitian meliputi viabilitas Lactobacillus acidophilus (CFU/ml), total asam (%), nilai pH, persentase penurunan kadar FOS, dan nilai kesukaan panelis terhadap susu fermentasi yang dihasilkan. Hasil ANAVA satu arah menunjukkan terdapat pengaruh konsentrasi tepung pisang tanduk terhadap viabilitas dan aktivitas Lactobacillus acidophilus dalam susu fermentasi. Berdasarkan hasil DMRT 5% viabilitas tertinggi sebesar 11,6x108 CFU/ml dicapai pada konsentrasi tepung pisang tanduk 5%. Penambahan tepung pisang tanduk 5% menghasilkan total asam tertinggi (1,08%), nilai pH terendah (4,27), dan persentase penurunan FOS tertinggi (79,53%). Hasil uji organoleptik susu fermentasi dengan penambahan tepung 5% paling disukai oleh panelis. Hasil penelitian ini diharapkan dapat memberikan informasi dasar mengenai viabilitas dan aktivitas bakteri Lactobacillus acidophilus dalam susu fermentasi dengan penambahan tepung pisang tanduk. ********************************************* Lactobacillus acidophilus is a lactic acid bacteria that is used as a starter in the manufacture of fermented milk. This bacterium belongs to the group of probiotic bacteria because it can provide health benefits for the host when consumed in sufficient quantities. Probiotic activity can be influenced by the presence of prebiotics, namely compounds in food that cannot be digested in the body that can stimulate the growth and activity of probiotic bacteria. One of the compounds belonging to the prebiotic group is fructooligosaccharides (FOS). Prebiotics can be found in many fruits and vegetables, one of which is bananas. This study aims to determine the viability and activity of Lactobacillus acidophilus bacteria in fermented milk with the addition of banana flour. The methods used in this study include descriptive and experimental tests. The research design used a completely randomized design with the addition of banana flour at various concentrations. The parameters observed in the study included the viability of Lactobacillus acidophilus (CFU/ml), total acid (%), pH value, percentage of decrease in FOS levels, and the panelists' preference for fermented milk produced. The results of one-way ANOVA showed that there was an effect of the concentration of banana flour on the viability and activity of Lactobacillus acidophilus in fermented milk. Based on the results of DMRT 5%, the highest viability of 11.6x108 CFU/ml was achieved at 5% banana flour concentration. The addition of 5% banana flour produced the highest total acid (1.08%), the lowest pH value (4.27), and the highest percentage of FOS reduction (79.53%). The results of the organoleptic test of fermented milk with the addition of 5% flour were the most preferred by the panelists. The results of this study are expected to provide basic information about the viability and activity of Lactobacillus acidophilus bacteria in fermented milk with the addition of banana flour.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Additional Information: | 1). Dr. Tri Handayani Kurniati, M.Si.; 2). Ns. Sri Rahayu, S.Kep., |
| Subjects: | Sains > Ilmu Bumi > Biologi |
| Divisions: | FMIPA > S1 Biologi |
| Depositing User: | sawung yudo |
| Date Deposited: | 29 Oct 2024 01:55 |
| Last Modified: | 29 Oct 2024 01:55 |
| URI: | http://repository.unj.ac.id/id/eprint/51787 |
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