Khotimah, Khusnul (2013) Studi Aktivitas Antibakteri Minuman Probiotik Sari Kurma (Phoenix Dactilyfera L.) Menggunakan Lactobacillus Plantarum Dan Lactobacillus Casei (Kajian Perbandingan Buah Kurma : Air Dan Konsentrasi Susu. Sarjana thesis, Universitas Brawijaya.
Abstract
Makanan fungsional adalah produk makanan yang terbukti bermanfaat bagi kesehatan. Salah satu produk makanan fungsional adalah yoghurt atau minuman probiotik. Buah kurma (Phoenix dactilyfera L.), adalah sejenis tanaman palma yang banyak ditanam di Timur Tengah dan Afrika Utara, tetapi buahnya masih banyak kita jumpai di Indonesia, termasuk di Kota Malang. Pembuatan minuman probiotik dari sari kurma merupakan suatu inovasi produk baru karena belum terdapat di pasaran. Kurma kaya akan gula alami seperti glukosa dan fruktosa yang bisa digunakan sebagai sumber karbon dalam pembuatan minuman fermentasi. Akan tetapi kandungan gula yang tinggi pada kurma perlu diencerkan dengan air sampai konsentrasi tertentu, agar sel bakteri yang digunakan tidak mengalami plasmolisis. Penambahan susu skim adalah sebagai sumber nitrogen, sehingga lebih mendukung bakteri asam laktat untuk melakukan pertumbuhan. Pembuatan minuman probiotik dari sari kurma melibatkan bakteri Lactobacillus plantarum dan Lactobacillus casei. Bakteri tersebut menghasilkan asam organik, H2O2, bakteriosin dan metabolit – metabolit lain yang mampu menghambat pertumbuhan bakteri patogen. Tujuan dari penelitian ini yaitu untuk menentukan perbandingan antara buah kurma dengan air dan konsentrasi susu skim yang tepat sehingga dapat memaksimalkan aktivitas antibakteri oleh Lactobacillus plantarum dan Lactobacillus casei pada minuman probiotik sari kurma. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan menggunakan 2 faktor, yaitu perbandingan buah kurma dengan air (1:5, 1:6 dan 1:7) dan konsentrasi susu skim (6%, 8% dan 10% (b/v)) dengan tiga kali ulangan. Data yang diperoleh dianalisa dengan menggunakan analisa ragam (ANOVA). Apabila terdapat beda nyata pada interaksi kedua perlakuan dilakukan uji lanjut DMRT (Duncan’s Multiple Range Test) dan bila tidak terdapat interaksi dilakukan uji beda BNT dengan taraf nyata 5%. Pemilihan perlakuan terbaik menggunakan metode Zeleny. Hasil penelitian menunjukkan bahwa pada perlakuan perbandingan buah kurma : air berpengaruh nyata (α=5%) terhadap total BAL, total asam, aktivitas antibakteri pada bakteri indikator Bacillus cereus, Escherichia coli dan Salmonella typhimurium. Perlakuan konsentrasi susu skim berpengaruh nyata (α=5%) terhadap total BAL, total asam, penurunan total gula, aktivitas antibakteri terhadap bakteri indikator Bacillus cereus, Escherichia coli dan Salmonella typhimurium, tetapi kedua perlakuan tidak berpengaruh nyata terhadap aktivitas antibakteri pada bakteri indikator Staphylococcus aureus dan analisa organoleptik. Kedua perlakuan terjadi interaksi dan memberikan pengaruh nyata (α=5%) terhadap nilai pH. Kombinasi perlakuan terbaik adalah proporsi dengan perbandingan (buah kurma : air) 1:5 dan 8% susu skim yang menghasilkan total BAL sebesar 11,942 log cfu/ml; pH 3,8; total asam 1,693%; penurunan total gula 4,656%; luas zona aktivitas antibakteri terhadap bakteri indikator Bacillus cereus sebesar 5,132 cm2; luas zona aktivitas antibakteri terhadap bakteri indikator Staphylococcus aureus sebesar 6,273 cm2; luas zona aktivitas antibakteri terhadap bakteri indikator Escherichia coli sebesar 2,003 cm2; luas zona aktivitas antibakteri terhadap bakteri indikator Salmonella typhimurium sebesar 2,449 cm2,parameter organoleptik aroma 3,633 (netral), rasa 3,767 (netral), warna 3,767 (netral), tekstur 3,767 (netral).
English Abstract
Functional foods are kinds of food which are proven to benefit human’s health. One of those functional food is yogurt or fermented beverages using probiotics. These probiotics are meant to improve human’s gut system by balancing the ratio of natural micro-flora inside the gut. For the consumption of yogurt, there is one problem in which the utilization of cow milk may result in lactose intolerance condition for some consumer therefore, production of fermented beverages using fruit as raw materials are preferred. Date fruits are considered as a potential raw material as it is easily found in Malang and has high availability. These fruits are the family of palm plant originating in Middle East and North Africa. By utilizing date fruits as the raw materials for fermented beverages, it is expected to be one of the date fruits diversification. Date fruits are rich in natural sugar such as glucose and fructose which can be utilized as carbon source of fermented beverages production. However, the high content of the sugar is needed to be diluted with water down to a necessary concentration for preventing probiotic cells plasmolysis. Beside the carbon source, utilization of skim milk as the nitrogen source is needed to strengthen the probiotics growth. The probiotics used in this research are Lactobacillus plantarum and Lactobacillus casei. These probiotics can produce organic acid, H2O2, bacteriocin, and other metabolites which can inhibit the pathogen growth. This research was aimed for determining the appropriate ratio of date fruits : water and skim milk concentration which resulted in the maximum antibacterial activity of fermented date fruit beverages. Randomized block design was used as the experimental design with two factors they are date fruit : water ratio (1:5, 1:6, 1:7) as factor I and skim milk concentration (6%, 8%, 10% (b/v)) as factor II with three times repetition. The collected data were analyzed using ANOVA and if there is an interaction of the two factors, data will be analyzed further using DMRT and if there is not, analysis will be done using tuckey test instead (α=0.05). The best variable was selected by using Zeleny method. Results showed that the difference of date fruit : water ratio significantly influenced (α=0.05) the total LAB, acid and antibacterial activity of the beverages using Bacillus cereus, Escherichia coli, and Salmonella typhimurium. Skim milk concentration level significantly influenced (α=0.05) the total LAB, total sugar reduction, acid and antibacterial activity of the beverages using Bacillus cereus, Escherichia coli, and Salmonella typhimurium. However, it was shown that the difference of date fruit : water ratio and skim milk concentration level were not significantly influenced (α=0.05) antibacterial activity of the beverages using Staphylococcus aureus as the indicator and organoleptic analysis. There was an interaction between two factors and gave a significant influence (α=0.05) towards pH value. The best variable is using 1: 5 of date fruit : water ratio and 8% skim milk which resulted in total LAB 11.942 log CFU/mL, pH values 3.8, total acid 1.693%, total sugar reduction 4.656%, antibacterial activity inhibition zone towards Bacillus cereus 5.132 cm2, Staphylococcus aureus 6.273cm2, Escherichia coli 2.003cm2, Salmonella typhimurium 2.449cm2, organoleptic charasteristic value was odor 3,633 (netral), taste 3,767 (netral), color 3,767 (netral), texture 3,767 (netral).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2013/281/051311792 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Hasbi |
| Date Deposited: | 30 Dec 2013 09:50 |
| Last Modified: | 22 Oct 2021 03:08 |
| URI: | http://repository.ub.ac.id/id/eprint/149389 |
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