Karakteristik yoghurt rumput laut dengan konsentrasi Gracilaria sp. yang berbeda menggunakan kombinasi bakteri Lactobacillus plantarum dan Streptococcus thermophiles Characteristics of Seaweed Yoghurt with Different Concentration of Gracilaria sp. Using A Combination of Lactobacillus plantarum and Streptococcus thermophilus
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Accepted
27 March 2023
Published
12 July 2023
Keywords:
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Gracilaria sp., lactic acid bacteria, L. plantarum, S. thermophillus, yoghurt
Abstract
Gracilaria sp. is a widely produced red alga that can be cultivated. Yoghurt is a healthy food fermented by Lactobacillus plantarum and Streptococcus thermophilus, but currently, there are many ways to produce yoghurt with a combination of several ingredients from another animal source. This study aimed to determine the effect of Gracilaria sp. addition to the characteristics of seaweed yoghurt fermented by L. plantarum and S. thermophilus bacteria. The research used a completely randomized design (CRD) with the addition of Gracilaria sp. at different concentrations (30%, 40%, and 50%). The results showed that the addition of different Gracilaria sp. concentrations affect protein content, fat content, total titratable acidity value, pH value, total LAB, and hedonic value. The best concentration in Gracilaria sp. addition was 30%, because it had a total LAB 6.29 Log (cfu/mL) and hedonic test preferred by consumers in the interval 6.50<µ<6.55.
References
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Purwanti, H. (2019). Pengaruh penambahan koro benguk terhadap sifat organoleptik soyghurt (yoghurt susu kedelai). Journal of Food and Culinary, 2(2), 47–54.
Rahman, S. R., Alam, M. Z., & Mukta, S. (2016). Studies on yogurt production using Lactobacillus bulgaricus and Streptococcus thermophilus isolated from market yogurt. Journal of the Sylhet Agricultural University, 3(2), 307–313.
Rasbawati, Irmayani, Novieta, I. D., & Nurmiati. (2019). Karakteristik organoleptik dan nilai ph yoghurt dengan penambahan sari buah mengkudu (Morinda citrifolia L). Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 07(1), 41–46.
Sopandi, T., & Wardah. (2014). Mikrobiologi Pangan Teori dan Praktik. Maya(ed). Andi. Yogyakarta
Torres, P., Nagai, A., Inácio, D., Teixeira, A., Marinho-soriano, E., & Chow, F. (2019). Brazilian native species of Gracilaria (Gracilariales, Rhodophyta) as a source of valuable compounds and as nutritional supplements. Journal of Applied Phycology, 31, 3163–3173. https://doi.org/10.1007/s10811-019-01804-x
Turchi, B., Torracca, B., Fratini, F., Pedonese, F., Nuvoloni, R., Galiero, A., Montalbano, B., & Cerri, D. (2017). Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage. International Journal of Food Microbiology, 1–11. https://doi.org/10.1016/j.ijfoodmicro.2017.05.022
Yulianawati, T. A., & Isworo, J. T. (2012). Perubahan kandungan beta karoten, total asam, dan sifat sensorik yoghurt labu kuning berdasarkan lama simpan dan pencahayaan. Jurnal Pangan Dan Gizi, 03(06), 37–48.
Anggraini, E. K., Kiranawati, T. M., & Mariana, R. R. (2018). Analisis kualitas yoghurt dengan variasi rasio susu kacang tolo (Vigna unguiculata (L.) walp sp) dan susu sapi. Jurnal Teknologi Pangan, 1(1), 16–20.
Arachchi, M. A. J. D. M., Kumari, A. G. D., Wickramasinghe, R., Kuruppu, N. R., & Madhavi, A. V. P. (2017). Stigmatization in Leprosy : A descriptive study from patients ’ perspective in Sri Lanka. Scientific Research Journal, V(IX), 10–13.
Arini, L. D. D. (2017). Pemanfaatan bakteri baik dalam pembuatan makanan fermentasi yang bermanfaat untuk kesehatan. Biomedika, 10(1), 1–11.
Association of Official Analytical Chemists. (2005). Official Methods of Analysis of the Association of Official Analytical Chemists. AOAC.
Association of Official Analytical Chemists. (2012). Official Methods of Analysis of the Association of Official Analytical Chemists. AOAC.
Badan Standardisasi Nasional. (2004). Cara uji derajat keasaman (pH) dengan menggunakan alat pH meter. SNI-06-6989.11-2004. Badan Standarisasi Nasional. Jakarta.
Badan Standardisasi Nasional. (2006). Petunjuk pengujian organoleptik dan atau sensori. SNI-01-2346-2006.
Badan Standardisasi Nasional. (2009). Yoghurt. SNI-2981.
Baguna, R., Yelnetty, A., Siswosubroto, S. E., & Lontaan, N. (2020). Pengaruh penggunaan madu terhadap nilai pH, sineresis, dan total bakteri asam laktat yoghurt sinbiotik. Zootec, 40(1), 214–222.
Basuki, E. K., Nurismanto, R., & Suharfiyanti, E. (2018). Kajian proporsi kacang merah (Phaseolus vulgaris l.) dan ubi jalar ungu (Ipomoea batatas) pada pembuatan yoghurt. Jurnal Teknologi Pangan, 12(2), 72–81.
Erniati, Zakaria, F. R., Prangdimurti, E., & Adawiyah, D. R. (2016). Potensi rumput laut: Kajian komponen bioaktif dan pemanfaatannya sebagai pangan fungsional. Acta Aquatica, 3(1), 12–17.
Fardiaz. (1993). Analisa Mikrobiologi Pangan. PT. Raja Grafindo Persada. Jakarta.
Geraldine, V. C., Herpandi, & Nopianti, R. (2015). Karakteristik kimia dan organoleptik rumput laut (Eucheuma cottonii) fermentasi dengan perbedaan lama waktu fermentasi dan jenis gula. FishtecH Jurnal Teknologi Hasil Perikanan, 4(1), 86–94.
Grasso, N., Alonso-miravalles, L., & Mahony, J. A. O. (2020). Composition, physicochemical and sensorial properties of commercial plant-based yogurts. Foods, 9(252), 1–11.
Guruh, Karyantina, M., & Suhartatik, N. (2017). Karakteristik yoghurt susu wijen (Sesamun indicum) dengan penambahan ekstrak buah bit (Beta vulgaris). Jurnal Teknologi Dan Industri Pangan, 2(1), 39–45.
Hanzen, W. F. E., Hastuti, U. S., & Lukiati, B. (2016). Kualitas yoghurt dari kulit buah naga berdasarkan variasi spesies dan macam gula ditinjau dari tekstur, aroma, rasa dan kadar asam laktat. Proceeding Biology Education Conference, 13(1), 849–856.
Hardjani, D. K., Suantika, G., & Aditiawati, P. (2017). Nutritional profile of red seaweed Kappaphycus alvarezii after fermentation using Saccharomyces cerevisiae as a feed supplement for white shrimp Litopenaeus vannamei nutritional profile of fermented red seaweed. Journal of Pure and Applied Microbiology, 11(4), 1637–1645.
Kazir, M., Abuhassira, Y., Robin, A., Nahor, O., & Luo, J. (2018). Extraction of proteins from two marine macroalgae, Ulva sp. and Gracilaria sp., for food application, and evaluating digestibility, amino acid composition and antioxidant properties of the protein concentrates. Food Hydrocolloids, 1–11. https://doi.org/10.1016/j.foodhyd.2018.07.047
Legowo, A.M., Kusraayu, & Mulyani, A. (2009). Teknologi pengolahan susu. Universitas Diponegoro.
Li, S., Tang, S., He, Q., Hu, J., & Zheng, J. (2019). Changes in proteolysis in fermented milk produced by Streptococcus thermophilus in co-culture with lactobacillus plantarum or Bifidobacterium animalis subsp. lactis during refrigerated storage. Molecules, 24(3699), 1–13.
Pratiwi, I. S. E., Darusman, F., Shalannandia, W. A., & Lantika, U. A. (2020). Review: Peranan probiotik dalam yogurt sebagai pangan fungsional terhadap kesehatan manusia. Prosiding Farmasi, 6(2), 1119–1124.
Purwanti, H. (2019). Pengaruh penambahan koro benguk terhadap sifat organoleptik soyghurt (yoghurt susu kedelai). Journal of Food and Culinary, 2(2), 47–54.
Rahman, S. R., Alam, M. Z., & Mukta, S. (2016). Studies on yogurt production using Lactobacillus bulgaricus and Streptococcus thermophilus isolated from market yogurt. Journal of the Sylhet Agricultural University, 3(2), 307–313.
Rasbawati, Irmayani, Novieta, I. D., & Nurmiati. (2019). Karakteristik organoleptik dan nilai ph yoghurt dengan penambahan sari buah mengkudu (Morinda citrifolia L). Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 07(1), 41–46.
Sopandi, T., & Wardah. (2014). Mikrobiologi Pangan Teori dan Praktik. Maya(ed). Andi. Yogyakarta
Torres, P., Nagai, A., Inácio, D., Teixeira, A., Marinho-soriano, E., & Chow, F. (2019). Brazilian native species of Gracilaria (Gracilariales, Rhodophyta) as a source of valuable compounds and as nutritional supplements. Journal of Applied Phycology, 31, 3163–3173. https://doi.org/10.1007/s10811-019-01804-x
Turchi, B., Torracca, B., Fratini, F., Pedonese, F., Nuvoloni, R., Galiero, A., Montalbano, B., & Cerri, D. (2017). Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage. International Journal of Food Microbiology, 1–11. https://doi.org/10.1016/j.ijfoodmicro.2017.05.022
Yulianawati, T. A., & Isworo, J. T. (2012). Perubahan kandungan beta karoten, total asam, dan sifat sensorik yoghurt labu kuning berdasarkan lama simpan dan pencahayaan. Jurnal Pangan Dan Gizi, 03(06), 37–48.
Authors
DewiE. N., FauziahA. N., & PurnamayatiL. (2023). Karakteristik yoghurt rumput laut dengan konsentrasi Gracilaria sp. yang berbeda menggunakan kombinasi bakteri Lactobacillus plantarum dan Streptococcus thermophiles: Characteristics of Seaweed Yoghurt with Different Concentration of Gracilaria sp. Using A Combination of Lactobacillus plantarum and Streptococcus thermophilus. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(2), 280-290. https://doi.org/10.17844/jphpi.v26i2.45249
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