Studi Pengaruh Perbedaan Bahan Baku Kacang Dan Lama Fermentasi Terhadap Produksi Polyglutamic Acid Produk Natto

Wicaksono, Muhammad Umar Bimo (2019) Studi Pengaruh Perbedaan Bahan Baku Kacang Dan Lama Fermentasi Terhadap Produksi Polyglutamic Acid Produk Natto. Sarjana thesis, Universitas Brawijaya.

Abstract

Natto merupakan pangan fermentasi yang difermentasi oleh bakteri Bacillus natto kaya akan manfaat seperti kemampuan probiotik, tinggi vitamin K, dan memiliki kemampuan antibakteri karena memiliki senyawa polyglutamic acid (PGA). Natto yang berbahan dasar kedelai sangat bagus untuk kesehatan, namun bahan baku kedelai di Indonesia diminati sangat tinggi sehingga ketersediaannya harus diimbangi dengan kegiatan impor. Guna mengatasi masalah tersebut maka dilakukan inovasi berupa penggantian bahan baku natto dari beberapa jenis kacang. Penelitian ini bertujuan untuk mengetahui pengaruh penggantian bahan baku kacang (kacang kedelai, kacang merah, kacang hijau, dan kedelai hitam) dan lama fermentasi (24, 36, dan 48 jam) terhadap produksi PGA dari produk fermentasi natto. Penelitian dilakukan menggunakan rancangan acak kelompok Nested dengan uji lanjut DMRT 5%. Data hasil penelitian dianalisa menggunakan ANOVA menggunakan MINITAB 17. Pemilihan produk natto terbaik dilakukan menggunakan multiple attribute zeleny. Hasil penelitian menyatakan bahwa natto terbaik dihasilkan oleh natto dengan perlakuan jenis kacang kedelai yang difermentasi selama 24 jam. Natto kacang kedelai yang difermentasi selama 24 jam memiliki kadar crude PGA 1,15 g/20g, total koloni bakteri sebanyak 18,5 x 108, nilai pH 8,07 dan kemampuan antibakteri pada pada bakteri uji S. aureus sebesar 7,00 mm serta E. coli sebesar 6,33 mm.

English Abstract

Natto is a fermented food fermented by Bacillus natto bacteria which is rich in benefits such as the ability of probiotics, high in vitamin K, and has antibacterial ability because it has polyglutamic acid (PGA) compounds. Natto made from soy is very good for health, but soybean raw materials in Indonesia are in high demand, so its availability must be balanced with import activities. To overcome this problem, innovation was carried out in the form of replacement of natto raw materials from several types of beans. This study aims to determine the effect of substituting raw materials for beans (soybeans, kidney beans, green beans, and black soybeans) and fermentation time (24, 36, and 48 hours) on the production of PGA from natto fermentation products. The study was conducted using a randomized Nested group design with a further 5% DMRT test. The research data were analyzed using ANOVA using MINITAB 17. The selection of best natto products was done using multiple attribute zeleny. The results of the study stated that the best natto was produced by natto with the treatment of fermented soybeans for 24 hours. Soybean natto fermented for 24 hours had crude PGA levels of 1.15 g / 20g, total bacterial colonies of 18.5 x 108, pH values of 8.07 and antibacterial ability in S. aureus test bacteria of 7.00 mm and E.coli is 6,33 mm

Other obstract

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Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2019/510/052002522
Uncontrolled Keywords: Antibakteri, Bacillus natto, natto, polyglutamic acid, Antibacteria, Bacillus natto, natto, polyglutamic acid
Subjects: 600 Technology (Applied sciences) > 664 Food technology > 664.01 Materials
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: Nur Cholis
Date Deposited: 10 Sep 2020 07:47
Last Modified: 24 Oct 2021 02:20
URI: http://repository.ub.ac.id/id/eprint/181619
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