Update Artikelilmiah: 33499

LALITHA ALMIRA BUDIARTO

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Latar Belakang: Prevalensi Diabetes Melitus (DM) di Indonesia terus mengalami peningkatan. Diet dapat menurunkan resiko komplikasi pada pasien DM, salah satunya dengan konsumsi pangan fungsional kaya zat gizi seperti yogurt. Yogurt dapat dibuat dari susu kacang-kacangan seperti kacang tolo. Fermentasi yogurt menggunakan starter bakteri asam laktat (BAL) dapat meningkatkan zat gizi. Penelitian ini bertujuan untuk mengetahui pengaruh variasi kadar BAL, variasi proporsi susu, serta interaksi keduanya terhadap protein terlarut, vitamin c, dan mutu sensori yogurt.

Metodologi: Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan 2 faktor, yaitu kadar BAL (0,25% dan 0,3%), dan proporsi susu kecambah kacang tolo:susu skim (100:0, 90:10, 80:20, 70:30). Kadar protein terlarut dan vitamin C dianalisis menggunakan Uji one way Anova, dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Mutu sensori dianalisis menggunakan uji Friedmann. Formula terbaik ditentukan berdasarkan uji Indeks Efektivitas.

Hasil Penelitian: Variasi kadar BAL dan variasi proporsi susu kecambah kacang tolo:susu skim berpengaruh terhadap protein terlarut, vitamin C, dan mutu sensori yogurt. Interaksi kedua perlakuan berpengaruh terhadap kadar vitamin C yogurt. Skor mutu sensori menggunakan skala penilaian 1-5.

Kesimpulan: Formula terbaik adalah yogurt dengan kadar BAL 0,3% dan proporsi susu kecambah kacang tolo : susu skim sebesar 70:30.

Abtrak (Bhs. Inggris)

Background: Diabetes Mellitus prevalence in Indonesia increases continuously. Diet on diabetic patient could minimize the risk of complication, one of them is by consuming functional food rich in nutritions like yogurt. Yogurt can also be made from beans milk, such as cowpea. Fermentation using starter lactic acid bacteria (LAB) could increase the nutritional components of yogurt. This study aims to determine the effect of different lactic acid bacteria (LAB) concentration, different proportion of milk, and both interactions on soluble protein, vitamin C, and sensory quality.

Methods: This study was using Completely Randomized Design (CRD) with 2 factors, LAB concentrations (0,25% and 0,3%) and proportion of mungbean sprouts milk:skim milk (100:0, 90:10, 80:20, 70:30). Soluble protein content and vitamin C were analyzed using one way Anova, continued using Duncan’s Multiple Range Test (DMRT). Sensory Quality were analyzed using Friedmann test. The best formula was analyzed by effectiveness index.

Results: Different LAB concentrations and milk proportions affect the soluble protein, vitamin C, and sensory quality of yogurt. Interactions of both treatment affect the vitamin C content. The sensory quality measured by scale 1-5.

Conclusion: The best formula was obtained in proportion of cowpea sprout milk and skim milk 70:30 with 0,3% LAB concentration.

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