Alvionita, Vamey (2018) Potensi Minuman Sinbiotik Sari Bawang Merah Olahan Menggunakan Lactobacillus casei dan Lactobacillus acidophilus = Potential of Sinbiotic Drink of Processed Shallot Juice Using Lactobacillus casei and Lactobacillus acidophilus. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Bawang merah memiliki kadar inulin yang dapat bertindak sebagai substrat untuk pertumbuhan bakteri probiotik. Sinbiotik merupakan campuran probiotik dan prebiotik yang secara menguntungkan mempengaruhi saluran pencernaan dengan memperbaiki kelangsungan hidup dan menjadi suplemen makanan mikroba hidup di saluran pencernaan. Tujuan dari penelitian ini adalah menentukan formulasi gula dan susu skim, rasio bakteri asam laktat, serta mengetahui kadar inulin dan uji GC-MS awal dan akhir, uji viabilitas, dan uji ketahanan asam. Berdasarkan hasil penelitian, formulasi terpilih adalah perbandingan bawang merah:air 1:2 dengan 6% susu skim dan 4% gula. Rasio kultur bakteri asam laktat terpilih yaitu L. casei:L. acidophilus 2:1 yang menghasilkan minuman sinbiotik dengan pH 4.009, TAT 0.90%, dan total bakteri asam laktat 9.16 x 10 9 CFU/ml. Uji viabilitas menunjukkan bahwa produk mulai memasuki fase stationer pada hari ke-14. Kadar inulin akhir 47.44%. Secara keseluruhan tingkat penerimaan adalah netral (4.73±1.54). Berdasarkan hasil GCMS, terdapat pembentukan senyawa volatile akibat fermentasi.
Item Type: | Thesis (Bachelor) | ||||||||
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Additional Information: | SK 34-14 ALV p 2018; 31001000238536 | ||||||||
Uncontrolled Keywords: | minuman sinbiotik, bawang merah, bakteri asam laktat, L. casei, L. acidophilus | ||||||||
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 |
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Depositing User: | Nicholas Sio Pradiva | ||||||||
Date Deposited: | 04 Oct 2021 00:29 | ||||||||
Last Modified: | 05 Oct 2021 07:34 | ||||||||
URI: | http://repository.uph.edu/id/eprint/42651 |
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