Sakul, Sjaloom Ester (2020) Pemanfaatan Sari Jamur Tiram Putih (Pleurotus ostreatus) Sebagai bahan Penstabil Alami Yogurt. Sarjana thesis, Universitas Brawijaya.
Abstract
Yogurt merupakan minuman fungsional hasil fermentasi susu sapi segar dengan bakteri asam laktat yaitu Streptococcus thermophilus dan Lactobacillus bulgaricus. Masalah yang sering terjadi pada yogurt adalah proses sineresis, untuk mencegah proses sineresis pada yogurt perlu penambahan senyawa penstabil. Jamur tiram putih (Pleurotus ostreatus) mengandung senyawa β-glukan yang bisa digunakan sebagai bahan penstabil alami karena mempunyai banyak keunggulan. Tujuan penelitian mengkaji potensi dari sari jamur tiram putih (Plurotus ostreatus) sebagai bahan penstabil alami untuk meningkatkan kualitas yogurt. Penelitian dibuat tiga tahap, penelitian ini menggunakan Rancangan Acak Lengkap (RAL) bila terdapat pengaruh yang berbeda nyata dilanjutkan dengan Uji Beda Nyata terkecil (BNT). Pengujian tahap pertama menunjukkan hasil kadar protein, kadar abu dan karbohidrat tidak terdapat perbedaan yang nyata antar rata-rata perlakuan pengenceran (P>0.05), sedangkan kadar lemak, kadar air, pH dan viskositas terdapat perbedaan yang sangat nyata antar rata-rata perlakuan pengenceran (P≤0.01). Penelitian tahap kedua menunjukkan hasil untuk sifat kimia (kadar air, laktosa, abu) tidak terdapat perbedaan yang nyata antar rata-rata perlakuan (P>0.05), untuk (kadar protein, lemak) terdapat perbedaan yang sangat nyata antar perlakuan (P≤0.01). Sifat fisik (pH) menunjukkan tidak terdapat perbedaan yang nyata antar rata-rata perlakuan (P>0.05), untuk (viskositas, total asam, daya ikat air, sineresis,) menunjukkan perbedaan yang sangat nyata antar rata-rata perlakuan (P≤0.01). Total bakteri asam laktat menunjukkan hasil terdapat perbedaan yang tidak nyata terhadap rata-rata angka total bakteri asam laktat antar perlakuan penambahan sari jamur tiram putih (Pleurotus ostreatus) (P>0.05). Penelitian tahap ketiga menunjukkan hasil semua variabel penelitian yaitu pH, total asam, viskositas dan total bakteri asam laktat terdapat perbedaan yang sangat nyata terhadap rata-rata penambahan sari jamur tiram putih (Pleurotus ostreatus) terhadap aktivitas stater (P≤0,01). Kesimpulan yang diperoleh dari penelitian ini adalah sari jamur tiram putih (Pleurotus ostreatus) dapat digunakan sebagai bahan penstabil alami karena menghasilkan kualitas yogurt yang baik dari kualitas fisik, kimia dan mikrobiologi.
English Abstract
Yogurt is a functional beverage fermented from fresh cow's milk with lactic acid bacteria, namely Streptococcus thermophilus and Lactobacillus bulgaricus. The problem that often occurs in yogurt is the process of syneresis, to prevent the process of syneresis in yogurt, it is necessary to add stabilizers. White oyster mushroom (Pleurotus ostreatus) contains β-glucan compounds which can be used as natural stabilizers because it has many advantages. The purpose of this study is to examine the potential of Plurotus ostreatus white oyster mushroom extract as a natural stabilizer to improve the quality of yogurt. The study was made in three stages, this study uses a Completely Randomized Design (CRD) when there are significantly different effects followed by the smallest Real Difference Test (LSD). The first test showed that there were no significant differences between the average dilution treatment (P> 0.05), while the fat content, water content, pH and viscosity showed very significant differences between the average dilution treatments. (P≤0.01). The second phase of the research showed that the results for chemical properties (water content, ash) were not significant between the average treatments (P> 0.05), for (protein, lactose, fat) there were very significant differences between treatments (P≤0.01). Physical properties (pH) showed no significant difference between treatment averages (P> 0.05), for (viscosity, total acid, water holding capacity, syneresis,) showed very significant differences between treatment averages (P≤0.01). Total lactic acid bacteria showed no significant difference to the average total number of lactic acid bacteria between the treatment of adding white oyster mushroom extract (Pleurotus ostreatus) (P> 0.05). The third phase of the study showed the results of all research variables namely pH, total acid, viscosity and total lactic acid bacteria there was a very significant difference to the average addition of white oyster mushroom extract (Pleurotus ostreatus) to the activity of the starter (P≤0.01). The conclusion obtained from this study is that white oyster mushroom extract (Pleurotus ostreatus) can be used as a natural stabilizer because it produces good quality yogurt from physical, chemical and microbiological quality.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0620050005 |
| Uncontrolled Keywords: | - |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.37 Dairy and related products > 641.371 476 Yogurt |
| Divisions: | S2/S3 > Doktor Ilmu Ternak, Fakultas Peternakan |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 18 Feb 2021 03:12 |
| Last Modified: | 30 Sep 2024 07:59 |
| URI: | http://repository.ub.ac.id/id/eprint/183236 |
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