Moniaga, Priska (2022) Pemanfaatan tepung ubi jalar ungu (Ipomoea batatas L.) pada produksi soyghurt sinbiotik dengan variasi rasio kultur bakteri asam laktat = Utilization of sweet purple potato flour (Ipomoea batatas L.) in production of synbiotic soyghurt with various ratio of lactic acid bacteria culture. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Soyghurt merupakan produk fermentasi berbahan dasar sari kacang kedelai yang dapat menjadi alternatif susu sapi. Kultur bakteri asam laktat yang digunakan dalam pembuatan soyghurt adalah Streptococcus thermophilus, Lactobacillus bulgaricus, dan Lactobacillus acidophilus. Ubi jalar ungu mengandung frukto-oligosakarida dan rafinosa yang berfungsi sebagai prebiotik. Soyghurt tidak mengandung laktosa yang dapat difermentasi oleh bakteri asam laktat Penambahan tepung ubi jalar ungu pada soyghurt bertujuan untuk meningkatkan pertumbuhan bakteri asam laktat, sehingga dihasilkan produk soyghurt dengan karakteristik terpilih. Perlakuan yang diberikan kepada soyghurt adalah rasio kultur S. thermophilus: L. bulgaricus: L. acidophilus (1:1:1, 1:2:1, 1:1:2, 2:1:1) dan konsentrasi tepung ubi jalar ungu (0, 3, 6, 9%). Berdasarkan data yang diperoleh, perlakuan terpilih adalah soyghurt dengan rasio kultur 1:1:2 dan konsentrasi tepung ubi jalar ungu 3% dengan rata-rata nilai total asam tertitrasi 1,04%, nilai total bakteri asam laktat 9,217 log CFU/mL, nilai pH 3,65, nilai viskositas 939,6 cP, kadar protein 5,87%, dan kadar serat pangan 1,89%. Jumlah bakteri asam laktat soyghurt tepung ubi jalar ungu terpilih dengan rasio kultur 1:1:2 dan konsentrasi tepung ubi jalar ungu 3% pada pH 2 adalah 3,8 x 10^2 CFU/mL, pada pH 3 yaitu 1,4 x 10^7 CFU/mL, pada pH 4 yaitu 2,1 x 10^(8 )CFU/mL, pada pH 5 yaitu 1,9 x 10^9 CFU/mL, dan pada pH kontrol yaitu 2,0 x 10^9 CFU/mL. / Soyghurt is a fermented product made from soymilk which can be used as alternative for cow milk. Lactic acid bacteria culture that were used in this research are Streptococcus thermophilus, Lactobacillus bulgaricus, dan Lactobacillus acidophilus. Sweet purple potato contain fructo-oligosaccharide and raffinose which serves as prebiotic. Lactose can not be found in soyghurt, so it can not be used as nutrition for lactic acid bacteria.Purple sweet potato flour addition to soyghurt aims to improve lactic acid bacteria growth, resulting in soyghurt products with selected characteristics. The treatment given to soyghurt was the culture ratio of S. thermophilus: L. bulgaricus: L. acidophilus (1:1:1, 1:2:1, 1:1:2, 2:1:1) and the concentration of purple sweet potato flour.(0, 3, 6, 9%). Based on the data obtained, the selected treatment was soyghurt with a culture ratio of 1:1:2 and a concentration of purple sweet potato flour 3% with an average total value of titrated acid 1.04%, the total value of lactic acid bacteria 9,217 log CFU/mL, pH 3.65, viscosity value 939.6 cP, protein content 5.87%, and dietary fiber content 1.89%. The number of lactic acid bacteria soyghurt purple sweet potato flour was selected with a culture ratio of 1:1:2 and a concentration of 3% purple sweet potato flour at pH 2 it is 3,8 x 10^2 CFU/mL, at pH 3 it is 1,4 x 10^7 CFU/mL, at pH 4 it is 2,1 x 10^(8 )CFU/mL, at pH 5 it is 1,9 x 10^9 CFU/mL, and at control pH it is 2,0 x 10^9 CFU/mL.
Item Type: | Thesis (Bachelor) |
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Creators: | Creators NIM Email ORCID Moniaga, Priska NIM01034190023 priska.moniaga@gmail.com UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Parhusip, Adolf Jan Nexson NIDN0107016701 adolf.parhusip@uph.edu |
Uncontrolled Keywords: | kacang kedelai; probiotik; sinbiotik; soyghurt; ubi jalar ungu |
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: | Priska Moniaga |
Date Deposited: | 19 Jan 2023 02:42 |
Last Modified: | 19 Jan 2023 02:43 |
URI: | http://repository.uph.edu/id/eprint/52759 |