VIABILITAS DAN AKTIVITAS BAKTERI PROBIOTIK LACTOBACILLUS ACIDOPHILUS DALAM SUSU FERMENTASI DENGAN PENAMBAHAN TEPUNG BENGKUANG SEBAGAI SUMBER PREBIOTIK

DHEANDRA AULIANSYAH, . (2025) VIABILITAS DAN AKTIVITAS BAKTERI PROBIOTIK LACTOBACILLUS ACIDOPHILUS DALAM SUSU FERMENTASI DENGAN PENAMBAHAN TEPUNG BENGKUANG SEBAGAI SUMBER PREBIOTIK. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Lactobacillus acidophilus adalah salah satu jenis BAL yang termasuk ke dalam probiotik berkat manfaat kesehatan yang didapat dari viabilitas dan aktivitasnya dalam inang. Kemampuan bakteri mempertahankan viabilitas dan aktivitasnya sangat berpengaruh terhadap efek probiotiknya. Penambahan prebiotik dalam produk fermentasi oleh karenanya dilakukan untuk mendukung pertumbuhan probiotik. Senyawa prebiotik dapat ditemukan pada banyak jenis tumbuhan, salah satunya bengkuang. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung bengkuang terhadap viabilitas dan aktivitas Lactobacillus acidophilus dalam susu fermentasi, serta pengaruhnya terhadap penilaian organoleptik. Desain penelitian berupa rancangan acak lengkap dengan perlakuan penambahan konsentrasi tepung bengkuang (0%, 1%, 3%, 5%). Metode yang digunakan adalah metode eksperimental dan deskriptif. Parameter yang diukur adalah viabilitas bakteri (CFU/ml), kadar asam laktat (%), nilai pH, persentase penurunan kadar inulin (%), dan nilai organoleptik. Hasil ANAVA satu arah menunjukkan bahwa penambahan tepung bengkuang berpengaruh terhadap viabilitas dan aktivitas Lactobacillus acidophilus dalam susu fermentasi. Viabilitas dan aktivitas tertinggi diperoleh dari susu fermentasi dengan konsentrasi 5% (13,54 × 108 CFU/ml), kadar asam laktat (1,49 %), dan nilai pH (3,06). Sementara itu persentase penurunan kadar inulin terbesar didapatkan dari susu fermentasi 1% (50,98%). Tepung bengkuang juga berpengaruh terhadap penilaian organoleptik susu fermentasi. Hasil penelitian ini memberikan informasi mengenai viabilitas dan aktivitas bakteri Lactobacillus acidophilus dalam susu fementasi dengan penambahan tepung bengkuang.*******Lactobacillus acidophilus is a part of the lactic acid bacteria group which is included as a probiotic for their health benefits which comes from their viability and activity in their host. The ability of bacteria to maintain their viability and activity greatly influences their probiotic effects. The addition of prebiotics to fermented products is therefore carried out to support the growth of probiotics. Prebiotic compounds can be found in many types of plants, one of which is jicama. This study aims to determine the effect of adding jicama flour on the viability and activity of Lactobacillus acidophilus in fermented milk, as well as its effect on organoleptic assessment. The research design was a completely randomized design with the treatment of adding jicama flour concentration (0%, 1%, 3%, 5%). The method used was an experimental and descriptive method. The parameters are bacterial viability (CFU/ml), lactic acid content (%), pH value, percentage of inulin content reduction (%), and organoleptic value. The results of one-way ANOVA showed that the addition of jicama flour affected the viability and activity of Lactobacillus acidophilus in fermented milk. The highest viability and activity were obtained from fermented milk with a concentration of 5% (13.54 × 108 CFU/ml), lactic acid content (1.49%), and pH value (3.06). Meanwhile, the largest percentage of inulin content reduction was obtained from 1% fermented milk (50.98%). Jicama flour also affected the organoleptic assessment of fermented milk. The results of this study provide information on the viability and activity of Lactobacillus acidophilus bacteria in fermented milk with the addition of jicama flour.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Tri Handayani Kurniati, M.Si. 2). Sri Rahayu, S.Kep., M. Biomed.
Subjects:	Sains > Mikro Biologi
Divisions:	FMIPA > S1 Biologi
Depositing User:	Dheandra Auliansyah .
Date Deposited:	05 Mar 2025 02:54
Last Modified:	05 Mar 2025 02:54
URI:	http://repository.unj.ac.id/id/eprint/54590

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