Fermentasi bawang putih dengan Rhizopus oryzae dan Lactobacillus bulgaricus sebagai pengawet pangan = Fermentation of garlic with Rhizopus oryzae and Lactobacillus bulgaricus as food preservatives

Sherly, Sherly (2021) Fermentasi bawang putih dengan Rhizopus oryzae dan Lactobacillus bulgaricus sebagai pengawet pangan = Fermentation of garlic with Rhizopus oryzae and Lactobacillus bulgaricus as food preservatives. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Bawang putih mengandung senyawa alisin yang dapat berperan sebagai senyawa antibakteri, tetapi menyebabkan terbentuknya aroma bawang putih yang tajam dan tidak disukai oleh sebagian masyarakat. R. oryzae memiliki kemampuan untuk memecah senyawa γ-glutamyl cysteine yang merupakan bahan dasar dari senyawa aliin dan prekursor untuk terbentuknya senyawa alisin. L. bulgaricus dapat menghasilkan asam organik yang menghambat pertumbuhan bakteri patogen dan mengawetkan produk pangan. Penelitian ini bertujuan untuk memanfaatkan proses fermentasi menggunakan R. oryzae dan L. bulgaricus dalam menghasilkan bawang putih yang dapat diterima oleh masyarakat dan meningkatkan kemampuan ekstrak bawang putih sebagai pengawet alami produk pangan. Proses fermentasi bawang putih dilakukan dengan dua faktor perlakuan, yaitu lama fermentasi selama 24, 48, 72 jam dan rasio R. oryzae:L. bulgaricus dengan perbandingan 1:0, 1:1, dan 0:1. Perlakuan terpilih untuk fermentasi bawang putih adalah selama 72 jam dengan rasio R. oryzae:L. bulgaricus 1:1. Bawang putih terfermentasi memiliki nilai pH sebesar 3,72±0,05, nilai TAT sebesar 0,53±0,01%, total bakteri asam laktat (BAL) sebesar 6,18±0,04 log10 CFU/ml, total kapang sebesar 8,21±0,09 log10 CFU/ml, TPC sebesar 8,33±0,22 log10 CFU/ml, nilai skoring sebesar 2,89±0,26, dan nilai hedonik sebesar 3,52±1,41. Ekstrak bawang putih terfermentasi akan diuji kemampuan sebagai pengawet pangan pada bakteri Staphylococcus aureus dan Escherichia coli dengan perlakuan konsentrasi 0, 2, 4, 8, dan 16%. Ekstrak bawang putih terfermentasi efektif sebagai pengawet pangan pada konsentrasi 16% dengan zona hambat S. aureus sebesar 14,00±0,71 mm dan E. coli sebesar 7,50±0,71 mm. Ekstrak bawang putih terfermentasi lebih efektif menghambat S. aureus dibandingkan dengan E. coli. Kandungan total fenolik dan flavonoid pada bawang putih yang sudah difermentasi sebesar 2,46±0,12 mgGAE/g dan 0,24±0,001 mgQE/g. Ekstrak bawang putih terfermentasi mengandung senyawa aktif 2,3-butanediol, L-lactic acid, diallyl disulfide, dan diallyl trisulfide yang dapat berperan sebagai senyawa antibakteri, antimikroba, antiinflamasi, dan antioksidan./Garlic contains allicin which can act as antibacterial compound, but it causes the formation of sharp garlic’s aroma which is disliked by some people. R. oryzae has the ability to break down γ-glutamyl cysteine, which is the basic ingredient of aliin and a precursor to formation of allicin. L. bulgaricus can produces organic acids that inhibit the growth of pathogenic bacteria and preserve food products. The aim of this research was to utilize fermentation of R. oryzae and L. bulgaricus to produce garlic product that’s acceptable for public and to increase the ability of garlic extract as natural preservatives for food products. The fermentation process of garlic was carried out with two treatment factors, which were fermentation time for 24, 48, 72 hours and the ratio of R. oryzae:L. bulgaricus 1:0, 1:1, and 0:1. The best treatment for garlic fermentation was 72 hours with the ratio of R. oryzae: L. bulgaricus 1:1. Fermented garlic had pH value of 3.72±0.05, TAT value of 0.53±0.01%, total lactic acid bacteria (LAB) of 6.18±0.04 log10 CFU/ml, total molds of 8.21±0.09 log10 CFU/ml, TPC of 8.33±0.22 log10 CFU/ml, scoring value of 2.89±0.26, and hedonic value of 3.52±1.41. Fermented garlic extract will be tested for its ability as food preservatives on Staphylococcus aureus and Escherichia coli with concentrations of 0, 2, 4, 8, and 16%. Fermented garlic extract was effective as food preservatives at concentration of 16% with inhibition zone of S. aureus was 14.00±0.71 mm and E. coli was 7.50±0.71 mm. Fermented garlic extract was more effective on inhibiting S. aureus than E. coli. Total phenolic and flavonoid content in fermented garlic was 2.46±0.12 mgGAE/g and 0.24±0.001 mgQE/g. Fermented garlic extract contains active compounds such as 2,3-butanediol, L-lactic acid, diallyl disulfide, and diallyl trisulfide which can act as antibacterial, antimicrobial, anti-inflammatory, and antioxidant.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Sherly, SherlyNIM01034170008sherly250199@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, AdolfNIDN0107016701UNSPECIFIED
Uncontrolled Keywords: bawang putih; fermentasi; R. oryzae; L. bulgaricus; pengawet pangan
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 6738 not found.
Date Deposited: 17 Feb 2021 02:09
Last Modified: 17 Feb 2021 02:09
URI: http://repository.uph.edu/id/eprint/19712

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