Update Artikelilmiah: 33545

DINI NUR KHAIRINA

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Abstrak (Bhs. Indonesia)

Latar Belakang : Kacang tolo merupakan tanaman pangan bergizi yang memiliki senyawa bioaktif yang tinggi, yaitu asam fenolik dan flavonoid. Kacang tolo yang diolah menjadi yogurt akan bertambah manfaatnya. Penambahan bakteri asam laktat dan susu skim pada yogurt kacang tolo akan meningkatkan senyawa fenolik dan serat pada yogurt. Tujuan penelitian untuk mengetahui pengaruh variasi kadar BAL dan proporsi susu skim terhadap fenolik, serat, dan organoleptik yogurt kecambah kacang tolo.
Metode : Penelitian ini menggunakan jenis penelitian true experimental dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 8 perlakuan yang diulang sebanyak 3 kali pengulangan. Hasil analisis pada kadar fenolik dan serta diuji statistik dengan menggunakan ANOVA 5%, dengan diuji lanjut menggunakan DMRT (Duncan’s Multi Range Test). Hasil analisis pada data sensori diuji dengan menggunakan Friedman, dengan diuji lanjut menggunakan Banding Ganda. 
Hasil Penelitian : Hasil penelitian pada analisis kadar fenolis menunjukkan bahwa kombinasi kadar BAL dan proporsi susu skim (p=0,863), kadar BAL (p=0,041) dan proporsi susu skim (0,428). Hasil analisis serat menunjukkan bahwa kombinasi kadar BAL dan proporsi susu skim (p=0,594), kadar BAL (p=0,018), dan proporsi susu skim (0,194). Hasil analis organoleptik menunjukkan bahwa kadar BAL dan proporsi susu skim berpengaruh nyata terhadap rasa dan aroma (p<0,05). Sedangkan kadar BAL dan proporsi susu skim tidak berpengaruh nyata terhadap warna dan kekentalan (p>0,05).
Kesimpulan : Kombinasi kadar BAL dan proporsi susu skim tidak berpengaruh terhadap fenolik, kadar BAL berpengaruh terhadap fenolik, dan proporsi susu skim tidak berpengaruh terhadap fenolik. Kombinasi kadar BAL dan proporsi susu skim tidak berpengaruh terhadap serat, kadar BAL berpengaruh terhadap serat, dan proporsi tidak berpengaruh terhadap serat. Kadar BAL dan proporsi susu skim berpengaruh terhadap rasa dan aroma, namun tidak berpengaruh terhadap warna dan kekentalan.

Abtrak (Bhs. Inggris)

Background : Cowpea are nutritious food plants that have high bioactive compounds, it is phenolic acids and flavonoids. Cowpea that are processed into yogurt will increase their benefits. The addition of lactic acid bacteria and skim milk in cowpea yogurt will increase the phenolic compounds and fiber in yogurt. The purpose of this study was to determine the effect of variations in LAB levels and the proportion of skim milk on the phenolic, fiber, and organoleptic properties of cowpea sprout yogurt. 
Method : The method in this study was true experimental with completely randomized design (CRD) consisting of 8 treatments with 3 repetitions. The results of the analysis on phenolic levels and statistically tested using ANOVA 5%, with further testing using DMRT (Duncan's Multi Range Test). The results of the analysis on sensory data were tested using Friedman, with further testing using Multiple Appeal. 
Result : The results of the research on the analysis of phenolic levels showed that the combination of LAB levels and the proportion of skim milk (p=0.863), LAB levels (p=0.041) and the proportion of skim milk (0.428). The results of fiber analysis showed that the combination of LAB levels and the proportion of skim milk (p=0.594), LAB levels (p=0.018), and the proportion of skim milk (0.194). The results of organoleptic analysis showed that LAB levels and proportions of skim milk had a significant effect on taste and aroma. Meanwhile, LAB levels and proportion of skim milk had no significant effect on color and viscosity.
Conclusion : The combination of LAB levels and proportion of skim milk had no effect on phenolic, LAB levels had no effect on phenolic, and the proportion of skim milk had no effect on phenolic. The combination of LAB levels and proportion of skim milk had no effect on fiber, LAB levels had no effect on fiber, and the proportion of skim milk had no effect on fiber. LAB levels and proportion of skim milk effect taste and aroma, but have no effect on color and viscosity.

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