Suaidah, Hannat (2011) Viabilitas Lactobacillus casei pada Jelly Drink Probiotik Ubi Jalar Ungu (Ipomea batatas L.var Ayamurasaki) selama Penyimpanan : Kajian Konsentrasi Karagenan dan Sukrosa. Sarjana thesis, Universitas Brawijaya.
Abstract
Kemajuan pengetahuan tentang bidang pangan serta kesadaran masyarakat akan pentingnya kesehatan telah meningkatkan minat masyarakat terhadap pangan fungsional. Salah satu jenis pangan fungsional yang dikembangkan saat ini adalah pangan probiotik. Pangan probiotik pada umumnya berbasis susu, seperti susu fermentasi, yoghurt, dan keju. Bakteri asam laktat dapat tumbuh lebih baik pada medium fermentasi tepung ubi ungu dibandingkan pada medium fermentasi susu skim. Alternatif pangan fungsional yang mungkin dikembangkan adalah jelly drink probiotik ubi jalar ungu. Bahan tambahan yang digunakan pada jelly drink adalah karagenan dan sukrosa. Konsentrasi karagenan dapat mengurangi kadar air bebas pada produk dan konsentrasi gula yang terlalu tinggi dapat mempengaruhi tekanan osmotik sel sehingga menghambat pertumbuhan bakteri asam laktat. Tujuan penelitian ini adalah untuk mendapatkan informasi teknologi pembuatan jelly drink probiotik berbasis ubi jalar ungu Jepang. Selain itu untuk mendapatkan informasi mengenai pengaruh penambahan karagenan dan gula (sukrosa) terhadap viabilitas bakteri Lactobacillus casei selama fermentasi dan penyimpanan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor 1 konsentrasi karagenan (0,05%, 0,1%, dan 0,15%) dan faktor 2 konsentrasi sukrosa (10% dan 12,5%), masing-masing diulang sebanyak 3 kali ulangan, sehingga diperoleh 18 satuan percobaan. Data dianalisa dengan ANOVA dan uji BNT dengan selang kepercayaan 5%. Apabila berbeda nyata dan terdapat interaksi antara kedua faktor maka dilanjutkan dengan uji lanjut DMRT. Sedangkan untuk pemilihan perlakuan terbaik menggunakan metode Multiple Atribut. Hasil penelitian menunjukan bahwa konsentrasi penambahan sukrosa dan karagenan memberikan pengaruh yang nyata (α=0,05) terhadap total BAL, total gula, total asam, dan pH. Sedangkan perlakuan penambahan sukrosa dan karagenan memberikan pengaruh yang nyata (α=0,05) terhadap organoleptik rasa, aroma, dan tekstur. Perlakuan terbaik diperoleh pada perlakuan proporsi penambahan sukrosa 10% dan penambahan konsentrasi karagenan 0,15%. Hasil perlakuan terbaik memiliki total BAL 3,78x107 cfu/ml, total gula 10,037%, total asam 0,9 %, pH 4,45, dan viskositas 7,6 d.pas.
English Abstract
Development knowledge in food technology and the society awareness on health increases their consumption style in functional foods. The type of food which mostly developed today that have health effect is called probiotic food. Generally, probiotic food is in milk oased, fermented milk, yoghurt, and cheese. Actually fermented medium which only containing purple sweet potato flour has been shown that higher of improvement probiotic bacteria during fermentation than skim milk fermented medium. Alternatif of functional food that developed is purple sweet potato probiotic jelly drink. Additional food in jelly drink are carrageenan and sucrose. High concentration of carrageenan can reduce water activity and high concentration of sucrose influence osmotic pressure, so it can decrease viability of probiotic bacteria. The purpose of this research is to get information about purple sweet potato probiotic jelly drink technology. Also to study the influence of carrageenan and sucrose addition on Lactobacillus casei growth on probiotic jelly drink from purple sweet potato during storage. This research was used Randomized Block Design with two factors. The first factor is three levels of carrageenan addition (0,05%, 0,1%, 0,15%). And the second factor is two levels of sucrose addition (10%, 12,5%) with three repeated. From that teratment obtained 18 set of attempt. The data was analyzed by analysis of variance (ANNOVA) method and BNT test 5% α value. If there is interaction between second factor was analyzed by DMRT. The best treatment is chosen by Multiple attribute method. The result showed that carrageenan and sucrose addition concentration treatment had a significantly different effect (α=0,05) to lactid acid bacteria concentration, sugar concentration, acid concentration as well as pH during 20 days storage. Carrageenan and sucrose addition concentration treatment had significantly different effect (α=0,05) to oraganoleptic parameter such as taste, aroma, and texture. The best treatment from purple sweet potato probiotic jelly drink was found with the treatment of 10% sucrose and 0,15% carrageenan addition concentration. It has total amount of Lactobacillus casei 3,78x107 cfu/ml, sugar concentration 10,037%, acid concentration 0,9 %, pH 4,45 and viscosity 7,6 d.pas.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2011/267/051104589 |
| 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: | 20 Feb 2012 10:23 |
| Last Modified: | 21 Oct 2021 15:36 |
| URI: | http://repository.ub.ac.id/id/eprint/148721 |
![[thumbnail of 051104589.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
051104589.pdf Restricted to Registered users only Download (3MB) |
Actions (login required)
 |
View Item |