Pemanfaatan inulin bawang merah (Allium cepa L.) dalam pembuatan yoghurt sinbiotik

Ibrahim, Illona (2022) Pemanfaatan inulin bawang merah (Allium cepa L.) dalam pembuatan yoghurt sinbiotik. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Inulin dari bawang merah dapat berperan sebagai prebiotik yang digunakan sebagai substrat dalam pertumbuhan dan aktivitas bakteri probiotik. Sinbiotik merupakan gabungan antara probiotik dan prebiotik, dimana dapat meningkatkan kelangsungan hidup serta implantasi suplemen makanan untuk mikroba hidup dalam saluran pencernaan. Tujuan utama dari penelitian ini yaitu untuk menentukan rasio kultur BAL terbaik dalam pembuatan yoghurt sinbiotik bawang merah berdasarkan pengujian total BAL, nilai TAT, dan pH. Disamping itu mengetahui kadar inulin, ketahanan terhadap asam, dan kadar protein pada yoghurt sinbiotik bawang merah terpilih. Berdasarkan hasil penelitian, rasio kultur BAL yang terpilih yaitu L. bulgaricus, S. thermophilus, dan L. plantarum dengan rasio 1:1:2 yang menghasilkan yoghurt sinbiotik bawang merah segar dengan kadar inulin sebesar 0.04345±0.00385 mg inulin/mg sampel, pH optimum untuk pertumbuhan BAL yaitu pada pH 4-7, serta memiliki kadar protein sebesar 4.52±0.09%. / Inulin from shallots can act as a prebiotic which is used as a substrate for the growth and activity of probiotic bacteria. Synbiotics are a combination of prebiotics and probiotics, which can increase the survival and implantation of live microbial food supplements in the digestive tract. The purpose of this study was to determine the ratio of the best lactic acid bacteria culture in the manufacture of shallot synbiotic yogurt based on total lactic acid bacteria, total titratable acidity, and pH. In addition to knowing the levels of inulin, resistance to acid, and protein levels in selected shallot synbiotic yogurt. Based on the results of the study, the ratio of lactic acid bacteria cultures selected were L. bulgaricus, S. thermophilus, and L. plantarum with a ratio of 1:1:2 which produced a synbiotic yogurt of fresh shallots with an inulin content of 0.04345±0.00385 mg inulin/mg sample, acid resistance that can still be tolerated at pH 4-7, and has a protein content of 4.52±0.09%.

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