KARAKTERISTIK YOGHURT SINBIOTIK SUMBER SERAT DENGAN VARIASI KONSENTRASI TEPUNG KACANG LENTIL MERAH DAN RASIO KULTUR BAKTERI ASAM LAKTAT [CHARACTERISTICS OF SOURCE OF FIBER SYNBIOTIC YOGHURT WITH VARIATIONS OF RED LENTIL FLOUR CONCENTRATIONS AND LACTIC ACID BACTERIA CULTURE RATIO]
DOI:
https://doi.org/10.19166/jstfast.v7i1.6541Keywords:
red lentil, synbiotic, yogurtAbstract
Yogurt is a product of fermentation by lactic acid bacteria which is mainly made from cow’s milk. The starter cultures used in this research were Streptococcus thermophilus, Lactobacillus plantarum, and Lactobacillus acidophilus. Lactobacillus plantarum and Lactobacillus acidophilus were used as probiotic cultures for red lentil symbiotic yogurt. Red lentils contain prebiotic that can be used as a nutrient for lactic acid bacteria. Red lentil flour contains moisture content 7,21%, dietary fibre 9,93%, inulin 3,03%. The main objective of this research was to determine the best concentration of red lentil flour and the ratio of culture. Synbiotic yoghurt was made with various concentrations of red lentil flour (0%, 5%, 10%, and 15%) and yogurt culture ratios (1:1:1, 1:2:1, 1:1:2, dan 2:1:1). Based on the results, the selected treatment is red lentil flour with a concentration of 5%, and culture ratio of 1:2:1 with a characteristics of pH value 4,29, TTA value 0,86%, total lactic acid bacteria 1,45 x 109 CFU/mL, protein content 7,53%, dietary fibre content 2,41%. The probiotic resistance against acid was performed and the results obtained were at pH 2 9,1 x 104 CFU/mL, pH 3 4,46 x 106 CFU/mL, pH 4 2,39 x 109 CFU/mL, pH 5 1,79 x 109 CFU/mL, and control pH 3,73 x 1010 CFU/mL.
Bahasa Indonesia Abstract:
Yoghurt merupakan produk fermentasi oleh bakteri asam laktat yang berbahan dasar susu sapi. Kultur starter yang digunakan dalam penelitian ini adalah Streptococcus thermophilus, Lactobacillus plantarum, dan Lactobacillus acidophilus. Lactobacillus plantarum dan Lactobacillus acidophilus digunakan sebagai kultur probiotik bagi yoghurt sinbiotik kacang lentil merah. Lentil merah merupakan salah satu bahan pangan yang mengandung prebiotik. Tepung kacang lentil merah memiliki kadar air sebesar 7,21%, dengan kadar serat pangan sebesar 9,93%, dan kadar inulin sebesar 3,03%. Tujuan dari penelitian ini adalah untuk menentukan konsentrasi tepung kacang lentil merah dan rasio kultur terpilih. Yoghurt dibuat dengan variasi konsentrasi tepung kacang lentil merah (0%, 5%, 10%, dan 15%) dan rasio kultur yoghurt (1:1:1, 1:2:1, 1:1:2, dan 2:1:1). Berdasarkan hasil dari penelitian yang telah dilakukan, perlakuan yang terpilih adalah dengan konsentrasi tepung kacang lentil merah sebesar 5% dengan rasio kultur 1:2:1 dengan karakteristik nilai pH 4,29, nilai TAT 0,86%, dan total bakteri asam laktat sebesar 1,45 x 109 CFU/mL, kadar protein 7,53%, kadar serat pangan 2,41%. Dilakukan uji ketahanan probiotik terhadap asam dan diperoleh hasil pada pH 2 sebesar 9,1 x 104 CFU/mL, pH 3 sebesar 4,46 x 106 CFU/mL, pH 4 sebesar 2,39 x 109 CFU/mL, pH 5 sebesar 1,79 x 109 CFU/mL, dan pH kontrol sebesar 3,73 x 1010 CFU/mL.
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