RabithaAlmasFasya (2016) Uji Sifat Probiotik Velva Tomat (Solanum Lycopersicum) Terprobiotikasi Isolat Lactobacillus Casei Secara In-Vitro (Kajian Proporsi Tomat: Air Dan Lama Fermentasi). Sarjana thesis, Universitas Brawijaya.
Abstract
Gizi merupakan salah satu masalah kesehatan di berbagai negara, baik di negara maju maupun di negara berkembang. Indonesia saat ini sedang mengalami permasalahan gizi ganda yang diakibatkan kurangnya gizi dan tingginya asupan lemak dan karbohidrat yang tidak diimbangi dengan asupan serat yang cukup. Oleh karena itu, pembuatan Velva Tomat Probiotik merupakan salah satu alternatif pengembangan produk probiotik non-dairy yang sekaligus dapat menjadi solusi permasalahan rendahnya konsumsi serat di masyarakat. Idealnya probiotik tidak hanya mampu bertahan melewati saluran pencernaan, tetapi juga memiliki kemampuan untuk berkembang biak dalam saluran pencernaan. Selain itu probiotik juga harus mampu memberikan pengaruh yang menguntungkan kesehatan manusia. Tujuan dan manfaat penelitian ini yaitu menentukan perbandingan antara tomat dengan air dan lama fermentasi yang tepat, sehingga dapat memaksimalkan kemampuan probiotik yang meliputi ketahanannya terhadap pH rendah dan garam empedu, serta aktivitas antimikroba L. casei pada produk velva tomat probiotik. Penelitian dilaksanakan secara deskriptif dimana perlakuan menggunakan 2 faktor. Meliputi kajian proporsi tomat: air dan lama fermentasi. Berdasarkan pengujian probiotik secara in-vitro didapatkan perlakuan terbaik untuk mendapatkan kemampuan probiotik L. casei yang unggul pada velva tomat probiotik (proporsi air:tomat (1:3) dengan lama fermentasi 8 jam) dimana memiliki total BAL 11,51 Log CFU/mL, tingkat ketahanan terhadap pH rendah 63,94%, tingkat ketahanan terhadap garam empedu 64,71%, aktivitas antimikroba terhadap E. coli 13,1 mm, dan aktivitas antimikroba terhadap S. aureus 19,7 mm.
English Abstract
Nutrition is one of health problems in many countries, both in developed countries and in developing countries. Indonesia is currently experiencing double nutritional problems due to the lack of nutrition and high intake of fats and carbohydrates that are not balanced with sufficient fiber intake. Therefore making Tomato Velva Probiotics is an alternative to the development of non-dairy probiotic products that can also be a solution to the problems of the low consumption of fruit in society. Ideally, probiotics not only survived the gastrointestinal tract, but also has the ability to multiply in the digestive tract. Besides probiotics must also be able to provide beneficial effects on human health. Purpose and benefits of this research is to determine the appropriate ratio between the tomato with water and fermentation time, so as to maximize the ability of probiotics which include resistance to low pH and bile salts, and the antimicrobial activity of L. casei in Velva tomato probiotic products. The experiment was conducted descriptively where treatment using two factors. Includes the study of the proportion of tomatoes: water and fermentation time. From in-vitro probiotic assay and the ranking method is obtained the best treatment to get the best L. casei’s probiotic ability of the tomato velva (ratio proportion of water: tomatoes (1: 3) and fermentation time for 8 hours) which has a total of LAB as much as 11.51 log CFU/mL, resistance to pH 2 is 63.94%, resistance to 2% Oxgall is 64,71%, the diameter of the zone inhibition is 13.1 mm against E. coli, and 19.7 mm against S. aureus.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2016/386/051607608 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Sugiantoro |
| Date Deposited: | 17 Oct 2016 09:46 |
| Last Modified: | 24 Oct 2021 14:23 |
| URI: | http://repository.ub.ac.id/id/eprint/150948 |
Preview |
Text
JURNAL.pdf Download (1MB) | Preview |
Actions (login required)
 |
View Item |