Studi Aktivitas Antibakteri Yogurt Sari Koro Pedang Biji Putih (Canavalia ensiformis) (Kajian Konsentrasi Penambahan Sukrosa dan Skim).

Hariani, Suriah Yuli (2013) Studi Aktivitas Antibakteri Yogurt Sari Koro Pedang Biji Putih (Canavalia ensiformis) (Kajian Konsentrasi Penambahan Sukrosa dan Skim). Sarjana thesis, Universitas Brawijaya.

Abstract

Produksi makanan yang bersifat fungsional sudah banyak berkembang saat ini. Salah satu kelebihan beberapa pangan fungsional adalah memiliki efek antibakteri. Yogurt diproduksi dari dua kultur bakteri asam laktat yaitu Lactobacillus bulgaricus dan Streptococcus thermophilus. Bakteri asam laktat ini mampu menghasilkan senyawa organik yang bersifat antibakteri berupa asam laktat dan asam-asam organik lainya. Yogurt berbahan baku susu sapi banyak diproduksi dan sudah terbukti akan khasiatnya menghambat pertumbuhan bakteri patogen. Bahan baku susu sapi dapat diganti dengan sari koro pedang dalam pembuatan yogurt, sehingga menarik untuk dipelajari lebih lanjut tentang kemampuan aktivitas antibakteri dari yogurt yang berbahan baku koro pedang. Penelitian ini bertujuan untuk mempelajari aktivitas antibakteri yogurt sari koro pedang terhadap bakteri patogen (Escherichia coli dan Staphylococcus aureus). Metode yang digunakan untuk uji kemampuan antibakteri yogurt pada bakteri uji adalah metode sumuran. Pada proses pembuatanya, yogurt sari koro pedang dilakukan penambahan sukrosa dan skim sebagai kajian faktor penelitian. Sukrosa dan skim berfungsi sebagai sumber protein, energi dan karbon yang diperlukan untuk aktivitas bakteri starter. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan 2 faktor yaitu konsentrasi sukrosa 3.5%, 4.5%, 5.5%) dan konsentrasi skim (6%, 8%, 10%) dengan 3 kali ulangan. Data dianalisa menggunakan analisis ragam (ANOVA). Apabila terdapat beda nyata pada interaksi kedua perlakuan dilakukan uji lanjut DMRT (Ducan’s Multiple Range Test) dan bila tidak terdapat interaksi dilakukan uji BNT dengan taraf nyata 5%. Pemilihan perlakuan terbaik menggunakan metode Zeleny. Hasil penelitian menunjukkan bahwa pemberian sukrosa (3.5%, 4.5%, 5.5%) dan skim (6%, 8%, 10%) dengan 3 kali ulangan berpengaruh nyata (α=5%) terhadap total BAL, nilai pH serta total gula. Namun tidak berpengaruh nyata terhadap aktivitas antibakteri (Escherichia coli dan Staphylococcus aureus). Kombinasi perlakuan terbaik dari yogurt sari koro pedang adalah proporsi 4.5% sukrosa dan 8% skim (T2A2) yang menghasilkan komposisi total BAL sebesar 9,415 log cfu/ml; pH 3,98; total gula 3,35%; luas zona aktivitas antibakteri terhadap bakteri indikator Escherichia coli sebesar 3,143 cm2; dan luas zona aktivitas antibakteri terhadap bakteri indikator Staphylococcus aureus sebesar 2,989 cm2.

English Abstract

Functional foods development has grown fast in last several years up to nowadays. One of the benefits from functional foods is its antibacterial activity. Kinds of functional foods are wide, ranging from dairy to vegetable products. One of the most favorable functional foods is yogurt which is produced by two lactic acid bacteria cultures. Those two cultures are Lactobacillus bulgaricus and Streptococcus thermophilus. The two cultures are able to produce some compounds such as lactic acid and another organic acid which act as antibacterial substances. Mostly, yogurt is produced with dairy milk as its base and has been proven to be able combating pathogen. However, the base can be substituted with another component such as white jack bean. Development of such substitution are not widely known, thus implying that yogurt production with jack bean base is intriguing enough to be done. This research objective is observing the antibacterial activity from white jack bean yogurt toward pathogen (Escherichia coli and Staphylococcus aureus). The observation of antibacterial activity was done using well method. For the yogurt making, white jack bean milk was mixed with sucrose and skim milk as the factors of the observation. Those two materials are used for protein, energy, and carbon sources which is needed for starter bacteria. Randomized Block Design was used as the research method with 2 factors; sucrose concentration (3.5%, 4.5%, 5.5%) and skim milk concentration (6%, 7%, 10%) with 3 times repetition. The collected data were analyzed with analysis of varian (ANOVA) and if there were a significant difference in the 2 factors interaction, data analysis would be continued with DMRT test. However if there were not, data analysis would be continued with BNT test (α=5%). The results showed that sucrose and skim concentration with 3 times repetition gave significant difference toward LAB count, pH value, and total sugars. However the 2 factors did not give significant difference toward antibacterial activity. The best combination for yogurt making was observed with sucrose and skim milk proportion as much as 4.5% and 8% (T2A2) which resulted in LAB count 9,415log CFU/mL; pH 3.98; total sugars 3,35%; antibacterial clear zone with E. coli and S. aureus indicator 3,143cm2 and 2,989cm2.

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2013/62/051304566
Subjects:	300 Social sciences > 338 Production > 338.1 Agriculture
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Hasbi
Date Deposited:	15 Aug 2013 09:58
Last Modified:	09 Mar 2022 14:22
URI:	http://repository.ub.ac.id/id/eprint/149443

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