Kusuma, Azzakiyya Salsabila Syifa and Prof. Dr. Ir. Elok Zubaidah, MP and Firda Dimawarnita, M.T (2023) Potensi Senyawa Bioflavor Hasil Fermentasi Lactobacillus sp. (Kajian Substrat MRSB Tersubstitusi Hidrolisat Tandan Kosong Kelapa Sawit, CPO, dan Whey Keju). Sarjana thesis, Universitas Brawijaya.
Abstract
Penggunaan flavor tambahan pada produk pangan dilakukan untuk meningkatkan kualitas rasa dan aroma pada produk pangan yang mengalami penurunan rasa dan aroma alami selama proses pengolahan. Senyawa flavor yang umumnya ditambahkan pada produk pangan yaitu senyawa sintetik. Sedangkan, dewasa ini kesadaran para konsumen akan kesehatan meningkat dan membuat mereka memilih produk pangan dengan bahan-bahan alami. Bioflavor menjadi salah satu alternatif sebagai senyawa flavor yang belum banyak penelitianya di Indonesia. Tujuan dari penelitian ini adalah mengetahui dan mempelajari senyawa bioflavor yang terbentuk dari proses pertumbuhan Lactobacillus pada media dengan substitusi hidrolisat tandan kosong kelapa sawit, CPO, dan whey keju dengan parameter pengamatan yaitu optical density (OD), derajat keasaman (pH), kandungan total gula, kandungan asam amino serta total asam. Rancangan percobaan pada penelitian ini yaitu menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan 2 faktor jenis media (hidrolisat tandan kosong kelapa sawit, CPO, whey keju) dan persentase substitusi media dengan 3 taraf yaitu 5%, 15%, dan 30% dari total media pertumbuhan serta dilakukan pengulangan sebanyak 3 kali. Data yang didapatkan dilakukan analisis menggunakan ANOVA (Analysis of Variance) dengan bantuan Minitab 19 dan dilakukan uji lanjut menggunakan uji tukey. Hasil penelitian menunjukkan bahwa jenis substitusi media dan taraf persentase substitusi media mempengaruhi pertumbuhan Lactobacilus sp. selama proses fermentasi. Perlakuan susbtitusi jenis media memberikan perbedaan jumlah kandungan senyawa flavor pada media pertumbuhan. Pada media kontrol (MRSB), jumlah senyawa flavor terbanyak pada senyawa 2,3-dihydro-3,5- dihydroxy-6-methyl-4H-Pyran-4-one (Rose tea), pada media tersubstitusi hidrolisat TKKS yaitu benzenacetaldehyde (sweet, bread, rose), pada media tersubstitusi CPO yaitu furaneol (pineapple & strawberry) dan pyrazine (nutty, roasted coffee) serta pada media tersubstitusi whey keju yaitu propionic acid (sweet, nutty aroma).
English Abstract
The use of additional flavors in food products is carried out to improve the quality of taste and aroma in food products that experience a decrease in natural taste and aroma during the processing process. Flavor compounds that are generally added to food products are synthetic compounds. Meanwhile, today consumers' awareness of health is increasing and making them choose food products with natural ingredients. Bioflavor is one alternative as a flavor compound that has not been researched much in Indonesia. The purpose of this study is to know bioflavor compounds formed from the growth process of Lactobacillus in media with substitution of hydrolysate empty oil palm bunches, CPO, and cheese whey with observation parameters namely optical density (OD), degree of acidity (pH), carbon residual content, nitrogen residual content and total acid. The experimental design in this study was using a Factorial Complete Randomized Design (RALF) with 2 media type factors (hydrolysate of empty oil palm bunches, CPO, and cheese whey) and the percentage of media substitution with 3 levels, namely 5%, 15%, and 30% of the total growth media and repeated 3 times. The data obtained were analyzed using ANOVA (Analysis of Variance) with the help of Minitab 19 and further tests will be carried out using the tukey test. The results showed that the type of media substitution and the percentage level of media substitution affected the growth of Lactobacillus sp. during the fermentation process. The susbtitution treatment of the type of media gives a difference in the amount of flavor compounds in the growth media. In the control media (MRSB), the highest amount of flavor compounds is 2,3-dihydro-3,5- dihydroxy-6-methyl-4H-Pyran-4-one (Rose tea), in EFB hydrolysate-substituted media, is benzenacetaldehyde (sweet, bread, rose), in CPO substituted media are furaneol (pineapple & strawberry) and pyrazine (nutty, roasted coffee) and in cheese whey substituted media is propionic acid (sweet, nutty aroma).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Bioflavor, CPO, Lactobacillus, MRSB-Bioflavor, CPO, Lactobacillus, MRSB |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with email y13w@ub.ac.id |
| Date Deposited: | 12 Jan 2024 03:41 |
| Last Modified: | 12 Jan 2024 03:41 |
| URI: | http://repository.ub.ac.id/id/eprint/209031 |
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Text (DALAM MASA EMBARGO)
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