Artikel Ilmiah : A1F020071 a.n. WINDA DWI SETIYO RINI
| NIM | A1F020071 |
|---|---|
| Namamhs | WINDA DWI SETIYO RINI |
| Judul Artikel | Pengaruh Konsentrasi Tepung Umbi Gembolo (Dioscorea bulbifera L.) sebagai Prebiotik dan Lama Inkubasi Terhadap Kualitas Yoghurt Sinbiotik |
| Abstrak (Bhs. Indonesia) | Umbi gembolo (Dioscorea bulbifera L.) merupakan salah satu tanaman lokal yang memiliki potensi sebagai prebiotik karena mengandung inulin dalam jumlah cukup tinggi, yaitu 10,96% dan glukomanan sebagai polisakarida utamanya. Inulin dikategorikan sebagai prebiotik, subtrat alami untuk fermentasi bakteri probiotik. Kombinasi bakteri probiotik dengan prebiotik pada produk yoghurt disebut dengan yoghurt sinbiotik. Tujuan penelitian ini untuk mengetahui efek pemanfaatan tepung gembolo sebagai prebiotik pada yoghurt sinbiotik menggunakan bakteri asam laktat berupa Bifidobacterium sp. dan Lactobacillus acidophilus terhadap kualitas fisikokimia, mikrobiologi, dan sensori yoghurt sinbiotik serta penghambatan bakeri Escherichia coli, sehingga dapat mengetahui fungsional produk. Penelitian ini menggunakan Rancangan Acak Lengkap dengan dua faktor pengujian yaitu konsentrasi tepung gembolo G1 (1%), G2 (2%), dan G3 (3%) serta lama inkubasi W1 (16 jam) dan W2 (24 jam), dilakukan ulangan sebanyak tiga kali. Perlakuan tersebut dibuat rancangan perlakuan faktorial sehingga diperoleh 18 unit percobaan. Analisis yang diujikan meliputi nilai pH, total asam tertitrasi, total bakteri asam laktat, antibakteri terhadap Escherichia coli dan sensori (uji skoring). Perlakuan terbaik ditentukan berdasarkan Multiple Attributes Zeleny dan sampel terbaik dianalisis meliputi sineresis, viskositas, air, abu, protein, lemak, karbohidrat, dan energi. Hasil pengujian menunjukkan kadar air tepung gembolo 6,12%, pH yoghurt sinbiotik gembolo berkisar 3,53 – 3,81, total asam tertitrasi 1,50% - 1,84%, dan total bakteri asam laktat 8,720 × 107 – 9,211 × 107 log CFU/ml. Yoghurt sinbiotik gembolo memiliki aktivitas penghambatan bakteri Escherichia coli ditunjukkan dengan adanya zona hambat yang terbentuk sebesar 11,418 – 17,771 mm. Dilakukan uji sensori terhadap 20 panelis dengan hasil warna putih kekuningan, flavor khas gembolo agak kuat, rasa sedikit asam, kekentalan kental, dan kesukaa agak disukai. Kombinasi perlakuan terbaik terdapat pada yoghurt sinbiotik ditentukan berdasarkan nilai pH terbaik, total asam tertinggi, jumlah bakteri asam laktat terbanyak, zona hambat Escherichia coli terluas serta sensori yoghurt. Penentuan perlakuan terbaik menggunakan metode Multiple Attributes Zeleny didapatkan hasil perlakuan terbaik yoghurt sinbiotik dengan penambahan tepung 3% dan lama inkubasi 24 jam. Nilai sineresis kombinasi perlakuan yoghurt ini sebesar 8,86%, serta memiliki kadar air 76,08%, kadar abu 1,18%, protein 3,92%, lemak 2,8%, karbohidrat 16,1%, dan energi 103,56 kal/100g. |
| Abtrak (Bhs. Inggris) | Gembolo tubers (Dioscorea bulbifera L.) are one of the local plants that have potential as a prebiotic because they contain quite high amounts of inulin, namely 10.96% and glucomannan as the main polysaccharide. Inulin is contained as a prebiotic, a natural substrate for the fermentation of probiotic bacteria. The combination of probiotic bacteria and prebiotics in yoghurt products is called synbiotic yoghurt. The aim of this research was to determine the effect of using gembolo flour as a prebiotic in synbiotic yoghurt using lactic acid bacteria in the form of Bifidobacterium sp. and Lactobacillus acidophilus on the physicochemical, microbiological and sensory qualities of synbiotic yoghurt as well as the inhibition of Escherichia coli bacteria, so that we can determine the product's functionality. This research used a Completely Randomized Design with two testing factors, namely the concentration of gembolo flour G1 (1%), G2 (2%), and G3 (3%) as well as the incubation time W1 (16 hours) and W2 (24 hours), three repetitions were carried out. time. The treatment was made into a factorial treatment plan so that 18 experimental units were obtained. The analyzes tested include pH value, total titrated acid, total lactic acid bacteria, antibacterial against Escherichia coli and sensory (scoring test). The best treatment was determined based on Multiple Attributes Zeleny and the best samples were analyzed including syneresis, viscosity, air, ash, protein, fat, carbohydrates and energy. The test results showed that the water content of gembolo flour was 6.12%, the pH of gembolo synbiotic yoghurt ranged from 3.53 – 3.81, the total titrated acid was 1.50% - 1.84%, and the total lactic acid bacteria was 8.720 × 107 – 9.211 × 107 log CFU/ml. Gembolo synbiotic yoghurt has inhibitory activity against Escherichia coli bacteria as indicated by the presence of an inhibition zone formed of 11,418 – 17,771 mm. A sensory test was carried out on 20 panelists with the results of a yellowish white color, the distinctive taste of gembolo being quite strong, the taste slightly sour, the consistency thick, and the taste somewhat favorable. The best combination of treatments is found in synbiotic yoghurt which is determined based on the best pH value, highest total acid, highest number of lactic acid bacteria, widest Escherichia coli inhibition zone and sensory yoghurt. Determining the best treatment using the Multiple Attributes method Zeleny obtained the best treatment results for synbiotic yoghurt with the addition of 3% flour and an incubation period of 24 hours. The syneresis value of this yoghurt treatment combination is 8.86%, and has an air content of 76.08%, ash content of 1.18%, protein 3.92%, fat 2.8%, carbohydrates 16.1%, and energy 103.56 cal/100g. |
| Kata kunci | Gembolo; Gembolo tuber; Prebiotik; Yoghurt sinbiotik; Probiotik; Bifidobacterium sp; Lactobacillus acidophilus; Escherichia coli |
| Pembimbing 1 | Prof. Dr. Nur Aini, S.TP., M.P. |
| Pembimbing 2 | Dr. Ir. V. Prihananto, M.Si |
| Pembimbing 3 | |
| Tahun | 2024 |
| Jumlah Halaman | 90 |
| Tgl. Entri | 2024-07-23 09:50:41.717451 |