Fikar Firomdon Priambudi. 201310220311142.

KARAKTERISTIK
MINUMAN PROBIOTIK SARI APEL (Malus domestica) MENGGUNAKAN
JENIS ISOLAT Lactobacillus plantarum DAN Lactobacillus acidhopillus
(Kajian Konsentrasi Starter dan Sukrosa). Pembimbing I : Mochammad
Wachid, S.TP., MSc., Pembimbing II : Rista Anggriani, S.TP., MP. MSc.

ABSTRAK

Minuman probiotik sebagai pangan fungsional selama ini dikembangkan

sebatas pada dairy product. fenomena vegetarian, intoleransi laktosa dan alergi
pada produk olahan susu menyebabkan produk probiotik diary masih belum dapat
dikonsumsi oleh kalangan tersebut. Sari buah berpotensi digunakan sebagai
minuman probiotik non dairy. Salah satu buah yang berpotensi digunakan sebagai
minuman probiotik adalah apel. Ditinjau dari kandungan nutrisinya, apel
mengandung substrat yang cocok untuk Bakteri Asam Laktat seperti glukosa,
fruktosa, senyawa flavonoid, antioksidan, dan pektin serta berbagai vitamin.
Lactobacillus plantarum dan Lactobacillus acidophillus merupakan bakteri
probiotik yang dapat berkembang pada media selain susu. Penelitian ini bertujuan
untuk mengetahui interaksi antara penambahan taraf jumlah starter dan
penambahan taraf jumlah sukrosa terhadap kualitas minuman probiotik.
Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok
(RAK) yang disusun secara faktorial dengan dua faktor. Faktor I adalah perbedaan
penambahan starter Bakteri Asam Laktat dengan konsentrasi 4%, 6% dan 8%.
Faktor II adalah perbedaan penambahan sukrosa dengan konsentrasi 5%, 10% dan
15%. Setelah dikombinasikan diperoleh 9 perlakuan yang diulang sebanyak 3 kali.
Parameter pengamatan meliputi: total Bakteri Asam Laktat, total asam laktat, total
gula, intensitas warna (L, a+, b+), viskositas, pH, total padatan terlarut serta daya
terima minuman probiotik menggunakan uji organoleptik.
Hasil penelitian menunjukkan bahwa terdapat interaksi nyata pada
kombinasi perlakuan antara penambahan level jumlah starter dengan penambahan
level jumlah sukrosa terhadap intensitas warna (L, a & b), total padatan terlarut,
dan total gula minuman probiotik sari apel yang dihasilkan. Hasil perlakuan
terbaik diperoleh dari perlakuan B3S3 (Starter 8% : Sukrosa 15%) dengan
karkteristik Total Asam 0,33%; pH 3,67; total BAL 2,21 x 108; TPT 13,73 obrix;
viskositas 0,37 dpas; total gula 12,09%; intensitas warna L 64,50, a+ 7,93, b+
8,90; organoleptik rasa 3,9; aroma3,6; kenampakan 2,6.

Kata kunci: Probiotik, Sari Apel, Starter, Sukrosa.

Fikar Firomdon Priambudi. 201310220311142. PROBIOTIC BEVERAGE
CHARACTERISTIC OF APPLE (Malus domestica) JUICE with
Lactobacillus plantarum and Lactobacillus acidhopillus ISOLATE (Starter
and Sucrose Studies). Advisor I : Mochammad Wachid, S.TP., MSc., Advisor II :
Rista Anggriani, S.TP., MP. MSc.

ABSTRACK

Probiotic beverage as functional food has been developed limited to dairy

product. The phenomenon of vegetarianism, lactose intolerance and allergies in
dairy products cause probiotic dairy products still can not be consumed by these
people. Fruit juice is potentially used as a non dairy probiotic beverage. One fruit
that is potentially used as a probiotic beverage is an apples. In nutritional, apples
contain a suitable substrate for Lactic Acid Bacteria such as glucose, fructose,
flavonoids, antioxidants, and pectins as well as vitamins. Lactobacillus plantarum
and Lactobacillus acidophillus are probiotic bacteria that can developed on media
non diary. This study is purpose to determine the interaction between the addition
of starter and the addition of sucrose to the quality of probiotic beverage.
The experimental design used is a randomized block design (RBD)
arranged as factorial with two factors. Factor I is the addition of Lactic Acid
Bacteria starter with concentrations of 4%, 6% and 8%. Factor II is the difference
of addition of sucrose with concentration of 5%, 10% and 15%. After combining,
it is obtained 9 treatments that are repeated 3 times. Observation parameters
include: total Lactic Acid Bacteria, the intensity of the color (L, a+, b+), viscosity,
total sugar content, total lactic acid content, pH, total dissolved solids and
acceptance of probiotic beverage using organoleptic test.
The results showed that there is an interaction in the treatment
combination between the addition of the starter level and the addition of the
sucrose amount to the color intensity (L, a & b), total dissolved solids, and total
sugar of apple probiotic beverage product. The best treatment results obtained
from treatment B3S3 (8% Starter: 15% Sucrose) with Total Acidity 0,33%; pH
3.67; total BAL 2.21 x 108; TPT 13.73 obrix; viscosity 0.37 dpas; total sugar
12.09%; color intensity L 64.50, a + 7.93, b + 8.90; organoleptic taste 3.9;
aroma3,6; 2.6 appearance.

Keywords: Probiotic, Apple juice, Starter, Sucrose