Dewi, PrimaKusuma (2011) Pengaruh Penambahan Ubi Ungu Jepang (Ipomea batatas L. var. Ayamurasaki) Terhadap Kecepatan Pertumbuhan Lactobacillus casei dan Aktivitas Antioksidan Minuman Probiotik. Sarjana thesis, Universitas Brawijaya.
Abstract
Pangan probiotik pada umumnya berbasis susu, seperti susu fermentasi, yoghurt, dan keju, dan saat ini belum banyak dikembangkan pangan probiotik berbasis umbi-umbian. Umbi-umbian khususnya ubi jalar mengandung komponen serat larut diantaranya golongan oligosakarida termasuk fruktooligosakarida (FOS), galaktooligosakarida (GOS), trans-galaktooligisakarida (TOS), raffinosa, dan stakhiosa yang berpotensi sebagai prebiotik (Suskovic et al., 2001). Dalam ubi ungu Jepang terdapat pigmen antosianin yang berfungsi sebagai antioksidan. Kadar antosianin ubi jalar ungu cukup tinggi sebesar 110-210 mg per 100 gram (Suprapta, 2004). Dalam pembuatan minuman probiotik, masih belum adanya formulasi menggunakan isolat Lactobacillus casei berbasis susu dengan penambahan tepung ubi ungu yang tepat yang dapat menghasilkan minuman yang memiliki kecepatan pertumbuhan probiotik dan aktivitas antioksidan yang tinggi. Tujuan dari penelitian ini adalah mengetahui pengaruh konsentrasi penambahan tepung ubi ungu terhadap kecepatan pertumbuhan Lactobacillus casei dan aktivitas antioksidan minuman probiotik. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok dengan faktor tunggal yaitu konsentrasi penambahan tepung ubi ungu yang terdiri dari 5 level, yaitu 0%, 1%, 2%, 3%, dan 4%. Data hasil penelitian dianalisa dengan analisis ragam (ANOVA) kemudian dilanjutkan uji BNT dengan taraf 5% untuk melihat perbedaan antar perlakuan. Perlakuan terbaik dipilih dengan metode Multiple Attribute (Zeleny, 1982). Berdasarkan hasil penelitian menunjukkan bahwa perlakuan penambahan konsentrasi ubi ungu (0%, 1%, 2%, 3%, dan 4%) berpengaruh nyata (α = 0,05) terhadap jumlah total bakteri asam laktat (Lactobacillus casei), total asam, derajat keasaman (pH), aktivitas antioksidan, dan total gula. Namun perlakuan penambahan konsentrasi ubi ungu tidak berpengaruh nyata (α = 0,05) terhadap parameter organoleptik (rasa, aroma, dan warna). Perlakuan terbaik menurut parameter mikrobiologi dan kimia diperoleh pada perlakuan penambahan ubi ungu 4%. Hasil perlakuan terbaik memiliki nilai total bakteri asam laktat (Lactobacillus casei) 1,27x108 (cfu/ml), total asam 0,864%, derajat keasaman (pH) 4,24, dan aktivitas antioksidan 70,04%.
English Abstract
Generally food probiotics based on milk, such as fermented milk, yogurt, and cheese, and now there isn’t probiotics food which is developed from tubers based. Tubers, especially sweet potatoes contain soluble fiber components such as oligosaccharides’s groups including Fructo oligosaccarides (FOS), Galacto Oligosaccarides (GOS), Trans-galacto Oligosaccarides (TOS), Raffinosa, and Stakhiosa which were potential as a prebiotic (Suskovic et al., 2001). In Japanese purple sweet potatoes, contained anthocyanin pigments that acts as antioxidants. The level of anthocyanin in purple sweet potato is high about 110-210 mg per 100 grams (Suprapta, 2004). The process of probiotics drink based on milk, there wasn’t appropriate formulation between isolated Lactobacillus casei and sweet potato flour that can produce high probiotics growth and high antioxidant activity. The purpose of this study was to determine the effect of concentration purple sweet potato flour to the growth of Lactobacillus casei and antioxidant activity probiotic drinks. This research used Randomized Design Group with a single factor that is the concentration of purple sweet potato flour which consists of five levels, i.e 0%, 1%, 2%, 3% and 4%. The data was analyzed by analysis of the results of various (ANOVA) followed by standard BNT test 5% level to see differences of treatments. The best treatment was selected by Multiple Attribute’s method (Zeleny, 1982). The results showed that treatment of the concentration of purple sweet potato (0%, 1%, 2%, 3% and 4%) had significant effect (α = 0.05) against the total of lactic acid bacteria (Lactobacillus casei), total acid, acidity (pH), antioxidant activity, and total sugars. However, concentration of purple sweet potato did not have a significant effect (α = 0.05) against the parameter organoleptic (taste, aroma, and color). The best treatment according to microbiological and chemical parameters obtained from the treatment of the addition of purple sweet potato 4%. The best treatment showed that a total value of lactic acid bacteria (Lactobacillus casei) 1.27x108 (cfu/ml), 0.864% of total acid, acidity (pH) 4.24, and the antioxidant activity of 70.04%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2011/190/051103229 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 28 Nov 2011 10:21 |
| Last Modified: | 21 Oct 2021 08:55 |
| URI: | http://repository.ub.ac.id/id/eprint/148643 |
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