Kusuma, Vicka Jacinda Masye (2015) Evaluasi Pertumbuhan Bakteri Asam Laktat Lactobacillus casei dan Lactobacillus plantarum Dalam Medium Fermentasi Tepung Kulit Pisang. Sarjana thesis, Universitas Brawijaya.
Abstract
Pisang merupakan salah satu komoditas yang cukup melimpah di Indonesia dengan produktivitas 6,2 juta ton per-tahun, yang dimana kulit pisang berjumlah 40% dari total jumlah berat buah pisang. Semakin meningkat produksi pisang tiap tahunnya juga akan meningkatkan jumlah kulit pisang. Di sisi lain, kulit pisang mengandung sejumlah komponen bioaktif yang potensial yaitu berupa karbohidrat, serat pangan, dan oligosakarida sebagai prebiotik. Prebiotik pada kulit pisang berpotensi sebagai substrat atau medium fermentasi untuk tumbuhnya Bakteri Asam Laktat (BAL). Penelitian ini bertujuan untuk mengetahui dan membandingkan kemampuan tumbuh bakteri asam laktat (Lactobacillus casei dan Lactobacillus plantarum) pada medium fermentasi berbasis kulit pisang, juga perubahan komponen-komponen kimia yang ada pada medium fermentasi tepung kulit pisang selama proses fermentasi. Fermentasi dilakukan selama 6 jam dengan suhu 37ºC di dalam inkubator hingga pH 4,5. Penelitian ini disusun menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor I adalah jenis kulit pisang (kulit pisang ambon, kulit pisang raja, dan kulit pisang kepok) dan faktor II adalah jenis isolat (Lactobacillus casei dan Lactobacillus plantarum) dengan 3 kali ulangan sehingga diperoleh 18 satuan percobaan. Data yang diperoleh dianalisa dengan menggunakan analisis ragam Analysis of Variant (ANOVA) dengan selang kepercayaan 5%. Parameter yang diamati adalah kadar air, total gula, kadar pati, pH, total asam, total BAL, dan serat kasar. Penentuan perlakuan terbaik dilakukan dengan metode Multiple Atrribute (Zeleny, 1992). Hasil penelitian menunjukkan bahwa perlakuan jenis medium fermentasi tepung kulit pisang (ambon, raja, dan kepok) dan jenis isolat memberikan pengaruh nyata (α=0,05) terhadap total asam, total gula, derajat keasaman (pH), dan serat kasar selama proses fermentasi. Hasil perlakuan terbaik diperoleh pada perlakuan jenis medium fermentasi tepung kulit pisang kepok dan jenis isolat Lactobacillus plantarum. Hasil perlakuan terbaik memiliki nilai akhir total BAL Lactobacillus plantarum 1,92x1011 CFU/ml, total asam 0,376,%, derajat keasaman (pH) 3,80, total gula 0,93%, pati 1,95%, dan serat kasar 1,29%.
English Abstract
Banana is one of the most abundant commodities in Indonesia with the productivity of 6,2 million tons a year, in which banana peels contain 40% of the total weight of banana. The increasing production of banana each year will also increase the amount of banana peel. In the other hand, banana peel has several potential bioactive components such as carbohydrate, fiber, and oligosaccharide as prebiotic. Prebiotics in the banana peel has the potential as a substrate or fermentation medium for the growth of Lactic Acid Bacteria (LAB). This research is aimed to discover and compare the growing abilities of lactic acid bacteria (Lactobacillus casei and Lactobacillus plantarum) in the banana peel based fermentation medium, as well as the chemical components changes in the banana peel flour fermentation medium during fermentation process. The fermentation is done for 6 hours with the temperature of 37°C in the incubator so that the pH becomes 4,5. This research is designed using the Randomized Block Design (RBD) with 2 factors. Factor I is the type of banana peel (Green banana, plantain, and kepok banana peels) and Factor II is the type of isolate (Lactobacillus casei and Lactobacillus plantarum) with three times of repetition so that obtained 18 experimental units. The data gathered is analyzed using Analysis of Variant (ANOVA) with conficence interval of 5%. The observed parameters are water level, total sugar, starch level, pH, total acid, total LAB, and crude fiber. The determination of the best treatment is done using Multiple Attribute (Zeleny, 1992) method.The result of the research shows that the treatment of banana peel flour fermentation medium (green, plantain, and kapok bananas) and the type of isolate give significant influence (ɑ=0.05) towards the total acid, total sugar, acidity level (pH), and crude fiber during the fermentation process. The result of the best treatment is obtained from the kepok banana peel flour fermentation medium and the isolate type of Lactobacillus plantarum. The best treatment has the final total value of LAB Lactobacillus plantarum 1,92x1011 CFU/ml, total acid 0,376%, acidity level (pH) 3,80, total sugar 0,93%, starch 1,95%, and crude fiber 1,29%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/64/051502440 |
| Uncontrolled Keywords: | Banana, Banana peels, Fermentation medium, LAB, Prebiotic |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 08 Apr 2015 11:33 |
| Last Modified: | 30 Nov 2021 07:51 |
| URI: | http://repository.ub.ac.id/id/eprint/150579 |
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1._cover+daftar_isi.pdf Download (1MB) | Preview |
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2._LEMBAR_PERSETUJUAN.pdf Download (1MB) | Preview |
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3._LEMBAR_PENGESAHAN.pdf Download (2MB) | Preview |
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6._RINGKASAN.pdf Download (1MB) | Preview |
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4._RIWAYAT_HIDUP_PENULIS.pdf Download (1MB) | Preview |
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5._PERNYATAAN_KEASLIAN_SKRIPSI.pdf Download (1MB) | Preview |
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7._SUMMARY.pdf Download (1MB) | Preview |
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8._KATA_PENGANTAR.pdf Download (1MB) | Preview |
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9._BAB_I.pdf Download (1MB) | Preview |
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11._BAB_III.pdf Download (1MB) | Preview |
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10._BAB_II.pdf Download (2MB) | Preview |
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12._BAB_IV.pdf Download (2MB) | Preview |
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13._BAB_V.pdf Download (1MB) | Preview |
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15._LAMPIRAN.pdf Download (3MB) | Preview |
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14._DAFTAR_PUSTAKA.pdf Download (1MB) | Preview |
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