Pengembangan minuman probiotik sari kacang koro dengan penambahan kolagen = Development of jack bean juice as probiotic beverage product with added collagen

Khusiangto, Angelia Sharon Michele (2024) Pengembangan minuman probiotik sari kacang koro dengan penambahan kolagen = Development of jack bean juice as probiotic beverage product with added collagen. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kolagen merupakan salah satu jenis protein yang berperan dalam memperkuat jaringan otot, tulang, tendon, dan ligamen. Kolagen dapat diperoleh dari komoditas hewan salah satunya dapat diekstraksi dari kulit dan tulang ikan. Setelah umur tertentu manusia sudah tidak memproduksi kolagen, maka pemenuhan kebutuhan kolagen diperoleh dari makanan dan minuman. Salah satu produk yang dapat ditambahkan kolagen adalah produk minuman fermentasi. Penelitian ini dilakukan dengan dua tahap penelitian, penelitian tahap I dilakukan penambahan CMC dan pektin dengan konsentrasi 1%, 2%, dan 3% pada minuman probiotik sari kacang koro dengan tujuan untuk menentukan kombinasi jenis penstabil dan konsentrasi penstabil terbaik; penelitian tahap II ditambahkan kolagen dengan tiga konsentrasi berbeda yaitu 4%, 6%, dan 8%. Hasil penelitian menunjukkan penambahan kolagen berpengaruh signifikan terhadap peningkatan protein. Nilai kadar protein tertinggi sebelum fermentasi terdapat pada sampel dengan penambahan kolagen 8% (8,23±0,17%). Sesudah fermentasi, kadar protein pada CMC 1% (tanpa kolagen) memiliki nilai yang lebih rendah dibandingkan sampel dengan penambahan kolagen. Kadar protein tertinggi setelah fermentasi terdapat pada sampel dengan penambahan kolagen 4% (4,06±1,27%), 6% (6,39±0,33%), dan 8% (6,50±2,14%). Penambahan kolagen dalam produk minuman fermentasi terbukti dapat meningkatkan pertumbuhan bakteri. Penambahan kolagen dengan konsentrasi 6% dan 8% memberikan nilai TPC tertinggi (8,59±0,11 log CFU/mL dan 8,60±0,02 log CFU/mL). Sedangkan berdasarkan hasil uji kestabilan, kolagen tidak dapat mempertahankan kestabilan sebaik penstabil komersil. Berdasarkan hasil uji hedonik, secara keseluruhan panelis lebih menyukai sampel yang ditambahkan kolagen 4% dengan skor hedonik 3,90±1,08./Collagen is a protein that plays a role in strengthening muscle tissue, bones, tendons, and ligaments. Collagen can be obtained from animal commodities, one of which can be extracted from fish skin and bones. After a certain age, humans no longer produce collagen so they can fulfill their collagen needs from foods and beverages.One product that can be added to collagen is fermented beverage products. This research was carried out in two research stages, phase I research carried out the addition of CMC and pectin with concentrations of 1%, 2%, and 3% to the probiotic drink of jack bean juice to determine the best combination of stabilizer types and stabilizer concentration; Phase II research added collagen with three different concentrations, namely 4%, 6%, and 8%. The results showed that the addition of collagen had a significant effect on increasing protein. The highest protein content value before fermentation was found in samples with the addition of 8% collagen (8,23±0,17%). After fermentation, the protein content in 1% CMC (without collagen) was lower than samples with added collagen. The highest protein content after fermentation was found in samples with the addition of 4% (4,06±1,27%), 6% (6,39±0,33%), and 8% (6,50±2,14%) collagen.

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