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Formulasi Minuman Sinbiotik Berbasis Susu dan Ubi Jalar Menggunakan Lactobacillus Casei

MAWAR, Luluk Arum (2017) Formulasi Minuman Sinbiotik Berbasis Susu dan Ubi Jalar Menggunakan Lactobacillus Casei. Skripsi thesis, Universitas Jenderal Soedirman.

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Abstract

Alternative utilization of sweet potato was introduced merit-based compounds that act as antioxidants (β-carotene and anthocyanins) in the tuber’s flesh. The use of sweet potato as a raw material for functional food can beenriched with additional functions as sinbiotic drinks. Sweet potato juice wascontains antioxidant compounds and was added probiotic bacterial cultures produce a reliable functional food product with increasing interest of consumerstowards functional foods to maintain health. This study had two objectives: 1)Determine the optimum composition of formulations sinbiotic beverages; 2)Determine the effect of the substitution ratio of skim milk and sweet potato juice(1:3, 1:1 and 3:1) and the addition of a concentration (2%, 3% and 4%) on thecharacteristics sinbiotic drinks. The experimental design in this study was using a CCD (CentralComposite Design) using the response surface method or Response SurfaceMethodology (RSM). The coding system for serial number formulations for the 3 ingredients was 20 formulations. Factor test in combination with the lower limit,the middle and the upper limit value. Variable observations in total soluble solid, pH, total probiotic, resistance to low pH and sensory to drink. The final stage was the third test the optimal formulations with zero-one matrix analysis. Sinbiotic drinks with the best formulations was the percentage ofLactobacillus casei 2% and the ratio of sweet potato juice: skim milk (3: 1) Havethe results of the pH value of 5.6, total soluble solid 260 Brix, a total of probiotics1,56 x 109CFU, resistance to low pH 337.4%. Viability drinks sinbiotic the bestformulations showed the decrease of 1,56 x 109 CFU at thethird week. The total number of LAB in this study had already qualified asfunctional drinks on SNI yogurt is SNI (2981: 2009) of 1x107 CFU be 6,3,2 x 108 CFU and can still beconsumed. The characteristics sensory of brown, viscosity slightly thick, taste andpreference level (overall) preferred. Alternatif pemanfaatan ubi jalar mulai diperkenalkan berdasarkan keunggulan kandungan senyawa yang berfungsi sebagai antioksidan (β-karoten dan antosianin) pada daging umbinya. Penggunaan ubi jalar sebagai bahan baku pangan fungsional dapat diperkaya dengan penambahan fungsinya sebagai minuman sinbiotik. Sari ubi jalar yang mengandung senyawa antioksidan dan ditambahkan kultur bakteri probiotik menghasilkan produk pangan fungsional yang handal dengan semakin meningkatnya ketertarikan konsumen terhadap pangan fungsional untuk menjaga kesehatan. Penelitian ini memiliki dua tujuan, yaitu: 1) Mengetahui komposisi optimum formula minuman sinbiotik yang dihasilkan; 2) Mengetahui pengaruh substitusi rasio susu skim dan sari ubi jalar (1:3, 1:1 dan 3:1) dan penambahan konsentrasi (2%, 3% dan 4%) terhadap total padatan terlarut, nilai pH, total probiotik, ketahanan terhadap pH rendah dan sensori (warna, rasa khas ubi jalar, viskositas dan kesukaan ) terhadap minuman sinbiotik yang dihasilkan sehingga menghasilkan produk minuman sinbiotik terpilih. Rancangan percobaan pada penelitian ini menggunakan CCD (Central Composit Design) dengan menggunakan metode respon permukaan atau Response Surface Methodology (RSM). Sistem pengkodean untuk jumlah seri formula untuk 3 bahan adalah 20 formula. Faktor uji dengan kombinasi batas bawah, nilai tengah dan batas atas. Tahap terakhir adalah menguji ketiga formula optimal dengan analisis matriks zero-one. Minuman sinbiotik dengan formula terbaik yaitu persentase Lactobacillus casei 2% dan perbandingan sari ubi jalar : susu skim (3:1) Memiliki hasil nilai pH 5,6, total padatan terlarut 26 CFU, ketahanan terhadap pH rendah 337,4 %. Viabilitas minuman sinbiotik dengan formula terbaik menunjukkan penurunan dari 1,56x 10o Brix, total probiotik 1,56x 109CFU padaminggu ke tiga. Jumlah total BAL pada penelitian ini sudah memenuhi syarat sebagai minuman fungsional pada SNI yogurt yaitu SNI (2981:2009) sebesar 1x107CFU dan masih dapat dikonsumsi. Karakteristik sensoris berwarna coklat, viskositas sedikit kental, rasa enak dan tingkat kesukaan (overall) disukai.

Item Type: Thesis (Skripsi)
Nomor Inventaris: A17143
Uncontrolled Keywords: Pemanfaatan ubi jalar; Analisis minuman
Subjects: B > B118 Beverages
P > P322 Plant physiology
Divisions: Fakultas Pertanian > S1 Ilmu dan Teknologi Pangan
Depositing User: Mrs Sri Hartati
Date Deposited: 19 Dec 2018 04:02
Last Modified: 19 Dec 2018 04:02
URI: http://repository.unsoed.ac.id/id/eprint/569

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