Evaluasi Mutu Susu Komplementasi Kacang Hijau dan Kacang Kedelai Yang Difermentasi Oleh Lactobacillus plantarum 1 R.11.1.2
Abstract: The mixture of
mungbean milk and soybean milk fermented by Lactobacillus plantarum 1R.11.1.2
diharapkan mampu menghasilkan minuman fermentasi yang lebih lengkap nilai gizi
dan manfaat kesehatannya. R.11.1.2 was expected to produce a fermented beverage
that is more completed nutritional value and has health benefits. Isolat
Lactobacillus plantarum 1 R.11.1.2 merupakan hasil isolasi dari susu kedelai
yang terfermentasi secara spontan. Lactobacillus plantarum 1 R.11.1.2 was
isolated from spontaneously fermented soy milk. Penelitian dilaksanakan secara
eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3
kali ulangan sehingga diperoleh 15 unit percobaan. Research was carried out
experiments using a Completely Randomized Design (CRD) with 5 treatments and 3
replications in order to obtain 15 experimental units. Data yang diperoleh
dianalisis secara statistik dengan menggunakan analisis sidik ragam (ANOVA).
The data obtained were statistically analyzed using Analysis of Variance (ANOVA).
Jika F hitung lebih besar atau sama dengan F tabel maka dilanjutkan dengan uji
DNMRT pada taraf 5%. If the calculated F is greater than or equal to F table
then continued with DNMRT test at 5% level. Hasil analisis total asam
tertitrasi susu fermentasi berkisar 0,32%-0,38%, pH susu fermentasi berkisar
4,26%-4,39%, total padatan susu fermentasi berkisar 10,48%-14,18% dan kadar
protein susu fermentasi berkisar 1,22%-1,63%. The result of the present
study indicate that initial pH of soy
milk 6,99 and mungbean milk 6,80 significantly decreased to 4,25-4,39 and
tirable acidity 0,32%-0,38% after fermentation. The total solid and protein
contens of fermented milks were 10.48%-14.18% and 1,22%-1,63%Penilaian uji
hedonik dan deskriptif terhadap aroma susu fermentasi 3,10 dan 3,36, penilaian
uji hedonik dan deskriptif terhadap rasa susu fermentasi 3,09 dan 3,28,
penilaian uji hedonik terhadap penerimaan keseluruhan terhadap susu fermentasi
3,10 dan 3,29. respetively. Sensory evaluation data show that panelist were slightly
like the fermented drink made from mungbean and soybean.
Kata kunci: susu fermentasi,
Lactobacillus plantarum 1 R.11.1.2, kacang hijau dan kacang kedelai. Keywords:
Fermentation, Lactobacillus plantarum 1 R.11.1.2, Mungbean and Soybean
Penulis: Yusdianti, Usman
Pato, Yusmarini
Kode Jurnal: jppertaniandd140701
