Kurnatyanti, Hissa Assellya (2020) Pengaruh Penambahan 3% NaCl dalam Fermentasi Kubis (Brassica oleracea var. capitata) Menggunakan Campuran Bakteri Lactobacillus plantarum dan Saccharomyces cerrevisiae Terhadap Kadar Karbohidrat. Sarjana thesis, Universitas Brawijaya.
Abstract
Kubis dianggap sebagai "makanan super" karena kaya akan kandungan gizi seperti kalsium, vitamin C, K dan A, glukosa, antioksidan seperti vitamin C dan E, dan senyawa polifenolik. Namun kubis mudah membusuk sehingga fermentasi merupakan salah satu alternatif yang dapat dilakukan untuk memanfaatkan potensi kubis. Sistem kultur campuran menggunakan bakteri asam laktat dan ragi dalam proses fermentasi telah dikembangkan, karena adanya interaksi mutualisme yang dapat bermanfaat bagi pertumbuhan keduanya dan garam berfungsi untuk mengatur fermentasi yang terjadi dan membantu mencegah pelunakan dan perubahan lain yang tidak diinginkan pada produk. Penelitian ini bertujuan untuk mengetahui kadar nutrisi dalam kubis setelah difermentasi dengan penambahan 3 % NaCl dan campuran Lactobacillus plantarum dan Saccharomyces cerevisiae. Kubis yang telah dipotong diinokulasi dengan kultur campuran Lactobacillus plantarum dan Saccharomyces cerevisiae dan penambahan 3 % NaCl kemudian diinkubasi pada temperatur ruang selama 4 hari. Kadar karbohidrat ditentukan menggunakan metode asam sulfat-fenol. Kadar gula total dalam kubis menurun dari 11,666 mg/ 100 g menjadi 1,632 mg/100 g. Penelitian ini menunjukkan bahwa fermentasi dengan campuran bakteri Lactobacillus plantarum dan Saccharomyces cerevisiae dan penambahan 3 % NaCl memperbaiki kadar nutrisi yang ada dalam kubis.
English Abstract
Cabbage is considered as a "super food" because it is rich in nutritional content such as calcium, vitamins C, K and A, glucose, antioxidants such as vitamins C and E, and polyphenolic compounds. However, cabbage is easy to rot, so fermentation is one alternative that can be done to exploit the potential of cabbage. A mixed culture system using lactic acid bacteria and yeast in the fermentation process has been developed, due to mutual interactions which can be beneficial for both growth and salt functions to regulate the fermentation that occurs and help prevent softening and other undesirable changes in the product. This aims of this study is to determine the levels of nutrients in cabbage after fermentation with the addition of 3% NaCl and a mixture of Lactobacillus plantarum and Saccharomyces cerevisiae. Cut cabbage was inoculated with a mixture of Lactobacillus plantarum and Saccharomyces cerevisiae cultures and the addition of 3% NaCl and then incubated at room temperature for 4 days. Carbohydrate content was determined using the sulfuric-phenol method. Total sugar content in cabbage decreased from 11,666 mg / 100 g to 1,632 mg / 100 g. This study shows that fermentation with a mixture of Lactobacillus plantarum bacteria and yeast Saccharomyces cerevisiae and the addition of 3% NaCl improve the levels of nutrients present in cabbage.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0520090187 |
| Uncontrolled Keywords: | Kubis, Kadar karbohidrat, , 3 % NaCl, Lactobacillus plantarum, Saccharomyces cerevisiae |
| Subjects: | 500 Natural sciences and mathematics > 547 Organic chemistry > 547.2 Organic chemical reactions > 547.29 Fermentation |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Kimia |
| Depositing User: | ismanto |
| Date Deposited: | 13 Feb 2021 06:12 |
| Last Modified: | 21 Jul 2022 08:02 |
| URI: | http://repository.ub.ac.id/id/eprint/182960 |
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