DESSY PUTRIANA SARI, . (2022) VIABILITAS BAKTERI Lactobacillus acidophilus DALAM SUSU FERMENTASI DENGAN PEMBERIAN EKSTRAK RIMPANG KUNYIT (Curcuma domestica Val.) DAN KENCUR (Kaempferia galanga L.). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Susu fermentasi merupakan produk susu yang dibuat dengan penambahan mikroorganisme tertentu seperti bakteri Lactobacillus acidophilus. Produk ini bermanfaat karena mengandung probiotik yang dapat mengoptimalkan sistem pencernaan dan menekan pertumbuhan bakteri patogen. Khasiat susu fermentasi dapat ditingkatkan dengan penambahan ekstrak herbal yang bermanfaat bagi kesehatan. Penelitian ini bertujuan untuk mengetahui viabilitas bakteri Lactobacillus acidophilus, total asam, dan nilai pH pada susu fermentasi dengan pemberian ekstrak rimpang kunyit (Curcuma domestica Val.) dan kencur (Kaempferia galanga L.). Metode yang digunakan dalam penelitian ini meliputi uji deskriptif dan eksperimental. Desain penelitian menggunakan rancangan acak lengkap. Berdasarkan skrining fitokimia ekstrak rimpang kunyit dan kencur menunjukkan hasil positif mengandung senyawa metabolit sekunder berupa alkaloid, flavonoid, fenol, dan tanin. Hasil ANOVA dua arah pada taraf kepercayaan 95%, menunjukkan terdapat pengaruh jenis dan konsentrasi ekstrak terhadap viabilitas Lactobacillus acidophilus pada susu fermentasi. Hasil DMRT 5% menunjukkan bahwa konsentrasi 1% baik pada ekstrak kunyit dan kencur tidak berbeda nyata terhadap kontrol (40,95×1010 CFU/ml) dengan nilai masing-masing 42,17×1010 CFU/ml untuk ekstrak kunyit; dan 41,65×1010 CFU/ml untuk ekstrak kencur. Selain itu, jenis dan konsentrasi ekstrak berpengaruh nyata (P < 0,05) terhadap total asam dan nilai pH susu fermentasi. Konsentrasi 1% baik pada ekstrak kunyit dan kencur menunjukkan persentase total asam dan nilai pH yang tidak berbeda nyata terhadap kontrol (1,65%;4,37) dengan nilai masing-masing (1,56%; 4,56) untuk ekstrak kunyit, dan (1,62%; 4,50) untuk ekstrak kencur. Hasil penelitian ini memberikan informasi dasar tentang viabilitas dan aktivitas bakteri Lactobacillus acidophilus pada susu fermentasi dengan pemberian ekstrak kunyit dan kencur. ********************************************************** Fermented milk is a dairy product made with the addition of certain microorganisms such as Lactobacillus acidophilus bacteria. The addition of turmeric and aromatic ginger extract is a way that can be done to increase the efficacy of fermented milk. The purpose of this study was to determine the viability of Lactobacillus acidophilus in fermented milk with turmeric (Curcuma domestica Val.) and aromatic ginger (Kaempferia galanga L.) rhizome extracts. The methods used in this research includes descriptive and experimental tests. Design of research used a completely randomized design. Based on phytochemical screening, turmeric and aromatic ginger rhizome extracts showed positive results containing secondary metabolites in the form of alkaloids, flavonoids, phenols, and tannins. The results of two-way ANOVA at the 95% confidence level showed that there was an effect of the type and concentration of the extract on the viability and activity of Lactobacillus acidophilus in fermented milk. The results of DMRT 5% showed that the concentration of 1% in both turmeric and kencur extract was not significantly different from the control 40,95×1010 CFU/ml with the respective values 42,17×1010 CFU/ml for the turmeric extract; and 41,65×1010 CFU/ml for aromatic ginger extract. In addition, at a concentration of 1%, the percentage of total acid and pH values were not significantly different from the control values (1,65%; 4,37) with the respective values (1,56%; 4,56) for the turmeric extract and (1,62%; 4,50) for the aromatic ginger extract. The results of this study provide information on the use of extracts of turmeric (Curcuma domestica Val.) and aromatic ginger (Kaempferia galanga L.) as additional natural ingredients in fermented milk that can improve health.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Additional Information: | 1). Dr. Tri Handayani Kurniati, M.Si.; 2). Ns. Sri Rahayu, S.Kep., M.Biomed. |
| Subjects: | Sains > Ilmu Bumi > Biologi |
| Divisions: | FMIPA > S1 Biologi |
| Depositing User: | sawung yudo |
| Date Deposited: | 31 Oct 2024 01:45 |
| Last Modified: | 31 Oct 2024 01:45 |
| URI: | http://repository.unj.ac.id/id/eprint/51840 |
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