Pengaruh Bakteri Probiotik Terhadap Mutu Sari Kacang Tanah Fermentasi
| dc.contributor | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Jl. Tentara Pelajar 12A Bogor 16114 | en-US |
| dc.contributor | Fakultas Teknologi Pertanian, Universitas Gadjah Mada. | en-US |
| dc.creator | Usmiati, Sri | |
| dc.creator | Utami, Tyas | |
| dc.date | 2019-01-16 | |
| dc.date.accessioned | 2019-10-09T09:43:49Z | |
| dc.date.available | 2019-10-09T09:43:49Z | |
| dc.description | Kacang tanah adalah sumber bahan pangan yang berpotensi untuk dikembangkan menjadi minuman fermentasi. Kacang tanah dan olahannya rentan terhadap kontaminasi aflatoksin. Salah satu cara untuk menguranginya adalah memanfaatkan bakteri asam laktat probiotik sebagai agensia fermentasi yang dapat mengikat aflatoksin. Penelitian ini bertujuan untuk mengetahui potensi penggunaan bakteri asam laktat probiotik yang mampu mengikat aflatoksin terhadap mutu sari kacang tanah fermentasi yang aman dikonsumsi. Penelitian meliputi kegiatan: (1) seleksi bakteri asam laktat, (2) penentuan rasio kacang tanah dengan air untuk minuman fermentasi sari kacang tanah, (3) penyimpanan minuman sari kacang tanah fermentasi pada suhu 4°C selama 14 hari, (4) uji sensoris produk minuman sari kacang tanah fermentasi, dan (5) fermentasi sari kacang tanah yang terkontaminasi aflatoksin menggunakan kultur terpilih. Hasil penelitian menunjukkan bahwa Lactobacillus acidophilus SNP2 terpilih sebagai starter dalam fermentasi sari kacang tanah berdasarkan kemampuan menurunkan pH paling cepat dan sifat sensoris produk yang paling baik. Rasio kacang tanah dengan air 1:10 pada suhu 37°C selama 18 jam terpilih dalam fermentasi sari kacang tanah yang menghasilkan produk dengan nilai pH 3,58 dan jumlah sel 1,94x109 CFU/ml. Penyimpanan produk selama 9 hari pada suhu 4°C minuman sari kacang tanah fermentasi secara sensoris menjadi sangat asam dengan konsistensi lebih menggumpal. Fermentasi sari kacang tanah terkontaminasi aflatoksin menggunakan Lactobacillus acidophilus SNP2 dapat menurunkan aflatoksin sebesar 8,55 %. Effect of Probiotic Bacteria on Quality of Fermented Groundnut Extract Groundnut is a source of foods which is potential to be developed as fermented groundnut extract drinks. Groundnut and its processed products are easy to be contaminated by aflatoxin. To reduce groundnut aflatoxin contamination can be done by using probiotic lactic acid bacteria as fermentation agent to trap aflatoxin. The objective of the research was to find out the possibility of using probiotic lactic acid bacteria to ferment groundnut extract which could trap aflatoxin. The research included activities: (1) selection of lactic acid bacteria for groundnut extract fermentation, (2) determination the ratio of groundnut and water in fermented groundnut extract, (3) storage the fermented groundnut extract on 4°C for 14 days, (4) sensory test of fermented groundnut extract, and (5) fermentation of groundnut extract which was contaminated by aflatoxin using selected culture. Result of research showed that Lactobacillus acidophilus SNP2 was selected culture based on capability in reducing pH and sensory properties of fermented groundnut extract. The best ratio between groundnut and water in fermentation process was 1:10 at 37°C for 18 hours produced fermented drinks with pH 3.58 and cell count of 1.94xlO' CFU/m!. Storage of fermented groundnut extract for more than 9 days, caused the drinks became very sour and more coagulated consistency. Fermentation of groundnut extract contaminated by aflatoxin using Lactobacillus acidophllus SNP2 could reduce aflatoxin concentration for 8.55%. | en-US |
| dc.format | application/pdf | |
| dc.identifier | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9908 | |
| dc.identifier | 10.21082/jpasca.v5n2.2008.27-36 | |
| dc.identifier.uri | http://124.81.126.59/handle/123456789/8042 | |
| dc.language | eng | |
| dc.publisher | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian | en-US |
| dc.relation | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9908/8264 | |
| dc.rights | Copyright (c) 2019 Jurnal Penelitian Pascapanen Pertanian | en-US |
| dc.rights | http://creativecommons.org/licenses/by-sa/4.0 | en-US |
| dc.source | Jurnal Penelitian Pascapanen Pertanian; Vol 5, No 2 (2008): Jurnal Penelitian Pascapanen Pertanian; 27-36 | en-US |
| dc.source | 2541-4054 | |
| dc.source | 0216-1192 | |
| dc.subject | sari kacang tanah; fermentasi; bakteri asam laktat; aflatoksin; groundnut extract; fermentation; lactic acid bacteria; aflatoxin. | en-US |
| dc.title | Pengaruh Bakteri Probiotik Terhadap Mutu Sari Kacang Tanah Fermentasi | en-US |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Peer-reviewed Article | en-US |