Saputra, Kevin (2018) Evaluasi Pertumbuhan Isolat Probiotik Lactobacillus Plantarum Dan Lactobacillus Casei Dalam Medium Fermentasi Berbasis Kurma (Phoenix Dactylifera) Dan Susu Skim. Sarjana thesis, Universitas Brawijaya.
Abstract
Pangan fungsional merupakan makanan yang dapat memberikan efek fisiologis berupa kesehatan bagi yang mengkonsumsinya. Pangan fungsional ada banyak macam dan salah satunya adalah probiotik. Produk probiotik yang ditemukan umumnya berbasis susu karena kandungan nutrisinya dapat dimanfaatkan oleh bakteri asam laktat. Produk probiotik berbasis susu ternyata juga menimbulkan beberapa masalah dimana komponen laktosa dapat menimbulkan gangguan bagi penderita lactose intolerant. Buah kurma dipilih karena kandungan nutrisi seperti gula, serat, vitamin, dan mineral yang dapat menjadi medium fermentasi oleh bakteri asam laktat serta potensinya sebagai upaya pengembangan produk probiotik terutama minuman fermentasi bakteri asam laktat. Tujuan dari penelitian ini adalah menemukan dari beragamnya jenis kurma, manakah yang memiliki viabilitas probiotik terbaik dan membandingkan dengan viabilitas probiotik berbasis susu. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok Faktorial dengan 2 faktor yaitu jenis medium fermentasi (kurma ajwa, kurma sukkari, kurma khalas, dan susu skim bubuk) dan jenis isolat (Lactobacillus casei dan Lactobacillus plantarum). Data yang diperoleh kemudian dianalisa dengan menggunakan ANOVA selang kepercayaan 95%. Bila tidak ditemukan interaksi namun disalah satu faktor perlakuan terdapat beda nyata maka dilakukan uji BNT 5%. Jika terdapat interaksi antara kedua faktor maka dilanjutkan uji DMRT (Duncan’s Multiple Range Test). Pemilihan perlakuan terbaik menggunakan metode Zeleny. Hasil dari penelitian ini menunjukkan bahwa interaksi antar faktor yaitu jenis medium fermentasi dengan faktor jenis isolat Lactobacillus casei dan Lactobacillus plantarum berpengaruh nyata (α=0,05) terhadap perubahan karakeristik medium fermentasi menurut parameter total gula, total padatan terlarut, total asam, dan derajat keasaman (pH) selama 24 jam waktu fermentasi. Perlakuan terbaik berdasarkan metode multiple attribute merupakan perlakuan jenis medium fermentasi kurma sukkari dengan isolat Lactobacillus plantarum. Hasil perlakuan terbaik memiliki nilai total bakteri asam laktat sebanyak 9,73x1010 CFU/ml, total asam sebesar 0,62%, derajat keasaman sebesar 3,94, total gula sebesar 7,69%, dan total padatan terlarut sebesar 10,54oBrix.
English Abstract
Functional food is a food that can provide physiological effects of health for those who consume them. There are many kinds of functional food and one of them is probiotics. Probiotic products found are generally milk based because the nutritional content can be utilized by lactic acid bacteria. Dairy-based probiotic products also cause some problems where the lactose component can cause disruption for patients with lactose intolerant. Date palm fruit is chosen because of the content of nutrients such as sugar, fiber, vitamin, and minerals that become the medium of fermentation by lactic acid bacteria and has the potential as an effort to develop probiotic products for lactic acid bacteria fermentation drinks. The purpose of this study was to find out the diverse types of dates, which have the best probiotic viability and compare with the viability of milk-based probiotics. The research method used was Factorial Random Block Design with 2 factors, first factor is fermentation medium (ajwa dates, sukkari dates, khalas dates, and skim milk powder) and second factor is isolate type (Lactobacillus casei and Lactobacillus plantarum). The data obtained were analyzed using ANOVA 95% confidence interval. If no interaction is found but in one treatment factor there is a real difference then BNT 5% test. If there is an interaction between the two factors then continued DMRT test (Duncan's Multiple Range Test). Selection of best treatment using Zeleny method. The result of this research showed that interaction between type of fermentation medium factor with Lactobacillus casei and Lactobacillus plantarum isolate factor have significant effect (α = 0,05) to the characteristic change of fermentation medium according to parameter of total sugar, total soluble solid, total acid and degree acidity (pH) for 24 hours of fermentation time. The best treatment based on multiple attribute method is the type of fermentation medium of palm fruit dates with Lactobacillus plantarum isolate. The best treatment result has total value of lactic acid bacteria as much as 9,73x1010 CFU / ml, total acid equal to 0,62%, acidity level 3,94, total sugar equal to 7,69%, and total soluble solid is 10,54oBrix.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/437/051809904 |
| Uncontrolled Keywords: | Fermentasi, Kurma, Probiotik, Susu Skim,/ Dates, Fermentation, Probiotic, Skim Milk |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.37 Dairy and related products |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 15 Oct 2019 08:16 |
| Last Modified: | 06 Jul 2022 04:00 |
| URI: | http://repository.ub.ac.id/id/eprint/165007 |
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