Nurheldawati, Evi (2017) Pengaruh Penambahan Tepung Umbi Garut (Maranta Arundinaceae L) Sebagai Prebiotik Terhadap Jumlah Bakteri Lactobacilli Pada Kefir Berbasis Susu Sapi. Sarjana thesis, Universitas Brawijaya.
Abstract
Kefir merupakan minuman fungsional yang mempunyai banyak manfaat seperti antimikroba, merangsang sistem imun, dan menghambat pertumbuhan sel kanker. Upaya meningkatkan sifat fungsional kefir dapat dilakukan dengan cara menambahkan komponen berefek positif seperti prebiotik. Penelitian ini bertujuan membuktikan bahwa terdapat pengaruh penambahan tepung umbi garut (Maranta arundinaceae L) sebagai prebiotik terhadap jumlah bakteri Lactobacilli pada kefir berbasis susu sapi. Studi eksperimental ini menggunakan posttest-only control design dengan menggunakan Rancangan Acak Lengkap. Terdapat 4 perlakuan yang berbeda pada sampel yaitu perlakuan tanpa penambahan tepung umbi garut, penambahan tepung umbi garut 2,5% (w/v), 5% (w/v) dan 7,5% (w/v). Variabel yang diukur yaitu jumlah bakteri Lactobacilli yang dihitung menggunakan metode Total Plate Count (TPC) setelah difermentasi 20 jam dengan suhu 20-25oC. Hasil penelitian menunjukkan bahwa penambahan tepung umbi garut signifikan berpengaruh terhadap jumlah bacteri Lactobacilli (Krussal Wallis, p=0,04) dan memiliki hubungan kuat yang tidak searah (Spearman, koefisien korelasi -0,552; p=0,005). Rata-rata jumlah bakteri Lactobacilli pada konsentrasi tepung umbi garut 0%, 2,5%, 5% dan 7,5% berturut turut yaitu 5,9 x 109 CFU/ml, 5 x 108 CFU/ml, 4,9 x 108 CFU/ml dan 8,3 x 107 CFU/ml. Jumlah bakteri Lactobacilli meskipun semakin menurun tetapi tetap memenuhi standar kualitas susu fermentasi. Kesimpulan dari penelitian ini adalah penambahan tepung umbi garut sebagai prebiotik signifikan terdapat perbedaan terhadap jumlah bakteri Lactobacilli. Semakin tinggi penambahan tepung umbi garut maka semakin rendah jumlah bakteri Lactobacilli.
English Abstract
Kefir is a functional drink that has many benefits such as antimicrobials, stimulates the immune system, and inhibits cancer cell growth. Efforts to improve the functional nature of kefir can be done by adding components of positive effects such as prebiotics. This study purposed to prove that there was an effect of addition of arrowroot flour (Maranta arundinaceae L) as a prebiotic against the number of Lactobacilli bacteria in cow milk-based kefir. This experimental study used posttest-only control design using Completely Randomized Design. There were 4 different treatments on the sample ie treatment without addition of arrowroot bulbs, 2.5% (w / v), 5% (w / v) and 7.5% (w / v) arrowroot flour addition. The measured variable is the amount of Lactobacilli bacteria calculated using Total Plate Count (TPC) method after fermented 20 hours with temperature 20- 25oC. The results showed that the addition of arrowroot flour significantly influenced the amount of Lactobacilli bacteria (Krussal Wallis, p = 0.04) and had a unidirectional strong correlation (Spearman, correlation coefficient -0.552; p = 0.005). The average number of Lactobacilli bacteria at 0%, 2.5%, 5% and 7.5% respectively, was 5,9 x 109 CFU / ml, 5 x 108 CFU / ml, 4.9 x 108 CFU / ml and 8.3 x 107 CFU / ml. The number of Lactobacilli bacteria although decreased but still meet the quality standards of fermented milk. The conclusion of this research is the addition of arrowroot flour as prebiotic significant difference to the amount of Lactobacilli bacteria. The higher the addition of arrowroot flour the lower the number of Lactobacilli bacteria.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2017/344/051710094 |
| Uncontrolled Keywords: | jumlah bakteri, Lactobacilli, kefir, tepung umbi garut |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics > 613.28 Specific nutritive elements |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Nur Cholis |
| Date Deposited: | 24 Oct 2017 01:05 |
| Last Modified: | 24 Oct 2020 12:52 |
| URI: | http://repository.ub.ac.id/id/eprint/4222 |
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