Pemanfaatan bakteri asam laktat dalam produksi minuman probiotik soyghurt sari jambu biji merah (Psidium guajava L.) = Utilization of lactic acid bacteria in production of probiotic soyghurt with red guava (Psidium guajava L.) juice

Lesmana, Michelle Adela (2022) Pemanfaatan bakteri asam laktat dalam produksi minuman probiotik soyghurt sari jambu biji merah (Psidium guajava L.) = Utilization of lactic acid bacteria in production of probiotic soyghurt with red guava (Psidium guajava L.) juice. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Soyghurt adalah produk fermentasi sari kacang kedelai menggunakan kultur starter yoghurt, yaitu Lactobacillus bulgaricus dan Streptococcus thermophilus. Dalam pembuatan soyghurt, Lactobacillus plantarum, Lactobacillus acidophilus, dan Lactobacillus casei digunakan sebagai kultur probiotik agar soyghurt yang dihasilkan mempunyai kemampuan sebagai probiotik. Jambu biji merah mempunyai rasa dan aroma yang khas serta kadar vitamin C yang tinggi. Tujuan dari penelitian ini adalah untuk memanfaatkan kultur yoghurt komersial yang berisi kultur starter dan kultur probiotik dengan penambahan sari jambu biji merah untuk menghasilkan soyghurt sari jambu biji merah dengan karakteristik terpilih. Soyghurt dibuat dengan variasi konsentrasi kultur (0,04, 0,08, 0,12, dan 0,16%) dan lama waktu fermentasi (12, 24, dan 36 jam). Berdasarkan hasil penelitian, perlakuan terpilih adalah konsentrasi kultur 0,12% dan waktu fermentasi selama 24 jam dengan karakteristik nilai pH 4,29, nilai total padatan terlarut 6°Brix, nilai total asam tertitrasi 0,50%, total bakteri sebesar 8,73x107 CFU/mL, dan total bakteri asam laktat sebesar 1,04x107 CFU/mL. Soyghurt dengan konsentrasi kultur 0,12% dan waktu fermentasi 24 jam digunakan dalam pembuatan soyghurt dengan variasi konsentrasi sari jambu biji merah (3,33, 6,67, 10, dam 13,33%). Berdasarkan hasil penelitian, perlakuan terpilih adalah soyghurt dengan penambahan sari jambu biji merah 13,33% dengan karakteristik nilai pH sebesar 4,3, nilai total padatan terlarut 7,13°Brix, nilai total asam tertitrasi 0,63%, nilai °hue angle sebesar 87,56°, kadar vitamin C sebesar 0,0038 mg/mL, total bakteri sebesar 7,06x107 CFU/mL, total bakteri asam laktat sebesar 1,12x107 CFU/mL, serta nilai uji hedonik untuk rasa, aroma, warna, dan penerimaan keseluruhan secara berturut-turut adalah 2,67 (suka), 3,30 (agak suka), 2,79 (suka), dan 3,00 (agak suka). Pada soyghurt sari jambu biji merah terpilih dianalisis ketahanan terhadap kondisi asam. Hasil dari pengujian ketahanan terhadap asam pada pH 2 adalah 2,80x103 CFU/mL, pada pH 3 adalah 2,73x104 CFU/mL, pada pH 4 adalah 6,5x105, pada pH 5 adalah 1,04x107 CFU/mL, dan pada pH 6 adalah 1,13x107 CFU/mL. / Soyghurt is a fermented soymilk product using yoghurt starter culture, Lactobacillus bulgaricus and Streptococcus thermophilus. In soyghurt production, Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus casei are added as probiotic culture in order to make probiotic soyghurt. Red guava has distinct taste and flavor and high content of vitamin C. The purpose of this study was to utilize commercial yoghurt culture which contains starter culture and probiotic culture with addition of red guava juice to produce probiotic red guava soyghurt with selected characteristics. Soyghurt was made using lactic acid bacteria culture (0.04, 0.08, 0.12, and 0.16%) and fermentation time (12, 24, and 36 h). The selected soyghurt was the one with 0.12% culture and 24 hour fermentation time with pH value 4.29, total soluble solid 6°Brix, total titratable acid 0.50%, total microbe 8.73x107 CFU/mL, and total lactic acid bacteria 1.04x107 CFU/mL. Soyghurt with 0.12% culture and 24 hour fermentation time was then used in red guava soyghurt production using red guava juice (3.33, 6.67, 10, and 13.33%). From the study, the selected formulation was the one with 13.33% juice with pH value 4.3, total soluble solid 7.13°Brix, total titratable acid 0.63%, °hue angle 87.56°, vitamin C content 0.0038 mg/mL, total microbe 7.06x107 CFU/mL, total lactic acid bacteria 1.12x107 CFU/mL, and hedonic score for taste, aroma, color, and overall acceptance was 2.67 (like), 3.30 (slightly like), 2.79 (like), and 3.00 (slightly like), respectively. Soyghurt with 13.33% red guava juice was then analyzed for acid resistance. Result from the analysis in pH 2 was 2.80x103 CFU/mL, in pH 3 was 2.73x104 CFU/mL, in pH 4 was 6.5x105, in pH 5 was 1.04x107 CFU/mL, and in pH 6 was 1.13x107 CFU/mL.

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