Pengaruh frekuensi suara audiosonik dalam pertumbuhan lactobacillus fermentum dan aplikasinya pada susu fermentasi = Effect of audiosonic sound frequency to the growth of lactobacillus fermentum and its application in fermented milk

Zhang, Nicholas Raphael (2023) Pengaruh frekuensi suara audiosonik dalam pertumbuhan lactobacillus fermentum dan aplikasinya pada susu fermentasi = Effect of audiosonic sound frequency to the growth of lactobacillus fermentum and its application in fermented milk. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Frekuensi suara merupakan salah satu faktor rangsangan lingkungan yang masih belum banyak diteliti. Penggunaan frekuensi suara audiosonik dipercaya memiliki korelasi positif terhadap peningkatan pertumbuhan mikroorganisme sebagai salah satu faktor rangsangan lingkungan. Selain itu, paparan frekuensi suara juga menghasilkan respon yang berbeda-beda pada mikroorganisme sehingga dapat menghasilkan perbedaan karakteristik produk fermentasi. Penelitian ini bertujuan untuk mengamati pengaruh rentang frekuensi suara audiosonik terhadap kurva pertumbuhan Lactobacillus fermentum yang dianalisis menggunakan metode OD600. Tiga frekuensi suara terpilih yang dapat meningkatkan pertumbuhan L. fermentum dengan peningkatan secara bertahap adalah 500 Hz, 20.000 Hz, dan 1.000 Hz. Fermentasi susu yang dilakukan dengan paparan tiga frekuensi suara terpilih menghasilkan pH lebih tinggi dan TAT lebih rendah, serta viskositas lebih rendah secara signifikan pada ketiga frekuensi suara dibandingkan kontrol dengan pH (5.59 ± 0,04), TAT sebesar (16.55 ± 1.30) g/L, dan viskositas (252.91 ± 69.98) cPs. Proses pemaparan frekuensi suara juga dapat mengurangi ukuran globula lemak hingga 10 kali lebih kecil. Berdasarkan uji sensori, sampel yang dipaparkan pada tiga frekuensi suara terpilih juga memiliki rasa manis yang lebih kuat, rasa pahit yang lebih lemah, rasa asam yang sedikit lebih kuat, serta rasa asin dan umami tidak jauh berbeda. Proses pemaparan dengan frekuensi suara menghasilkan produk susu fermentasi dengan karakteristik yang lebih disukai. / Sound frequency is one of the environmental stimulation factors that is still not well studied. The use of audible sound frequencies (audiosonic) is correlated with the increased growth of microorganisms. Apart from that, exposure to sound frequencies also produces different responses in microorganisms, resulting in differences in the characteristics of fermented products. This study aimed to observe the effect of different range of frequency on the growth curve of Lactobacillus fermentum which was analyzed using the OD600 method. Three sound frequencies that produce an increase in growth will then be applied to the production of fermented milk. The three selected sound frequencies that could increase the growth of L. fermentum significantly periodically were 500 Hz 20.000 Hz, and 1.000 Hz. Milk fermentation carried out by exposure to three selected sound frequencies resulted in higher pH and lower TTA, and significantly lower viscosity at all three sound frequencies compared to the control with the pH of (5.59 ± 0.04), TTA of (16.55 ± 1.30) g/L, and viscosity of (252.91 ± 69.98) cPs. Frequency exposure also reduce the size of fat globules to up to 10 times smaller. Based on sensory tests, samples that were exposed to the three selected sound frequencies also had a stronger sweet taste, less bitter taste, and a slightly stronger sour taste, while there was no big difference for the salty and umami tastes. Exposure with sound frequency also produces a more favorable characteristics of a fermented milk.

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