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ESTERIANA CRISTANTI SANTOSA
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PENGARUH PENAMBAHAN EKSTRAK RIMPANG KUNYIT (Curcuma domestica Val) TERHADAP TOTAL BAKTERI ASAM LAKTAT DAN YEAST PADA YOGURT SUSU SAPI (The Effect of Addition of Turmeric Rhizome Extract (Curcuma domestica Val) to Total Lactic Acid Bacteria and Yeast On Yogurt Milk Cow)
Abstrak (Bhs. Indonesia)
Tujuan penelitian mendapatkan konsentrasi optimal ekstrak rimpang kunyit (Curcuma domestica Val) yogurt susu sapi ditinjau dari total bakteri asam laktat dan yeast. Materi yang digunakan adalah susu sapi murni 10 liter, starter yogourmet (L. bulgaricus, S. thermophilus dan L. acidophilus) dan rimpang kunyit 1,5 kg. Metode yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu dengan menambahkan ekstrak rimpang kunyit pada susu dalam pembuatan yogurt, yaitu P1 (2,5 %), P2 (5 %), P3 (7,5 %), dan P4 (10%), setiap perlakuan diulang 5 kali. Peubah yang diukur yaitu total bakteri asam laktat dan yeast (log CFU/ml). Hasil penelitian menunjukan bahwa penambahan ekstrak rimpang kunyit pada yogurt berpengaruh tidak nyata (P>0,05) terhadap total bakteri asam laktat dan berpengaruh nyata (P<0,05) terhadap total yeast. Rataan ± sd bakteri asam laktat adalah; P1:8,40 ± 0,68, P2: 8,18 ± 0,91, P3: 8,10 ± 0,96, dan P4: 7,48 ± 0,80, yeast adalah; P1: 4,62 ± 0,39, P2: 4,32 ± 0,28, P3: 4,12 ± 0,36, dan P4: 3,92 ± 0,30. Hasil uji lanjut total yeast dengan uji orthogonal polynomial yaitu perlakuan secara linier berpengaruh sangat nyata (P<0,01) dengan persamaan Y ̂ = 4,4825 – 0,093X dan r2 = 12,6% dan menunjukkan terdapat perbedaan nyata antara P1 dengan P4. Kesimpulan, penambahan ekstrak rimpang kunyit (Curcuma domestica Val) pada yogurt susu sapi pada taraf maksimum 10 % menghasilkan yogurt herbal fungsional dengan jumlah bakteri asam laktat 7,48 ± 0,80 dan mampu menekan pertumbuhan yeast.
Abtrak (Bhs. Inggris)
The aims of the research was to determine the best concentration of turmeric extract (Curcuma domestica Val) to cow's milk yogurt in term of total lactic acid bacteria and yeast. Materials used were 10 liters of cow's milk, yogourmet starter (L. bulgaricus, S. thermophiles, and L. acidophilus) and 1.5 kg of turmeric. The experimental used completely randomized design (CRD) with 4 treatments, by added extracts of turmeric in milk that made yogurt: P1 (2.5%), P2 (5%), P3 (7.5%) and P4 (10%), each treatment was repeated 5 times. Parameters measured were total lactic acid bacteria and yeast (log CFU/ml). The results showed that the addition of turmeric extract in yogurt was not significant (P> 0.05) to total lactic acid bacteria and significant (P <0.05) to total yeast. The mean ± sd of lactic acid bacteria was; P1: 8.40 ± 0.68, P2: 8.18 ± 0.91, P3: 8.10 ± 0.96, and P4: 7.48 ± 0.80, yeast was; P1: 4.62 ± 0.39, P2: 4.32 ± 0.28, P3: 4.12 ± 0.36, and P4: 3.92 ± 0.30. Further test of orthogonal polynomial showed that total yeast was very significant to linear treatments (P<0,01) with the equation was Y ̂ = 4.4825 – 0.093X and r2 = 12.6% and there was significant between P1 and P4. The conclusion of this research is that the addition of turmeric rhizome extract (Curcuma domestica Val) in cow's milk yogurt at the maximum level of 10% produced total lactic acid bacteria of 7.48 ± 0.80 and susppressed growth of yeast.
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