PEMBUATAN YOGHURT SINBIOTIK MANGGA ARUMANIS (Mangifera indica L.) (DENGAN KAJIAN PENAMBAHAN EKSTRAK JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN LAMA FERMENTASI)

Abstrak

Synbiotic yoghurt is a fermented drink that combines prebiotics dan probiotics. White oyster mushroom contain carbohydrates, protein and dietary fiber beside that it also contains polysaccharides which have the potential to have prebiotic activity such as beta glukan (36,76%) can act as a substrate for the growth of probiotic bacteria.The purpose of this study was to determine differences in the concentration of white oyster mushroom extract and the length of time of fermentation on the characteristics of arumanis mango synbiotic yoghurt. This study used a completely randomized design (CRD) consisting of two factors, the first factor is the concentration of white oyster mushroom extract (5%; 7,5%; 10%) and the second factor is teh length of time fermentation (8 hours; 12 hours; 16 hours). Data were analyzed using Analisysy of Variance (ANOVA) and Duncan Multiple Range Test (DMRT) at a 5% level. Based on the research results, the best treatment was obtained at a concentration of 10% mushroom extract and 8 hours of fermentation time with a total LAB 9,04 log CFU/ml; total titrated acid 1,69%; acidity (pH) 4,13; total dissloved solids 19,25°Brix; protein 11,67%; fat 1,52%; antioxidant activity 32,60%; viscosity 73,52 cP; dietary fiber 3,36% and analysis of beta gluvan functional showed the presence of a spesific 1,3-β-D-glucan compound located at wave number 885,83 cm-1. The result of the organoleptic tes showed that average preference scores of taste 3,50 (like), scent 2,80 (slightly like), color 4,00 (like) and texture 3,80 (like).Yoghurt sinbiotik merupakan minuman hasil fermentasi yang menggabungkan antara prebiotik dan probiotik. Jamur tiram putih mengandung karbohidrat, protein dan serat pangan yang cukup tinggi selain itu juga mengandung polisakarida yang berpotensi memiliki aktivitas prebiotik seperti beta glukan (36,76%) yang dapat berperan sebagai substrat pertumbuhan bakteri probiotik. Tujuan penelitian ini untuk mengetahui perbedaan konsentrasi ekstrak jamur tiram putih dan lama waktu fermentasi terhadap karakteristik yoghurt sinbiotik mangga arumanis. Metode penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 2 faktor yaitu faktor I konsentrasi ekstrak jamur tiram (5%; 7,5%, 10%) dan faktor II lama waktu fermentasi (8 jam, 12 jam dan 16 jam). Data di analisis menggunakan Analisys of Variance (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf 5%.Berdasarkan hasil penelitian, perlakuan terbaik diperoleh pada konsentrasi ekstrak jamur 10% dengan lama waktu fermentasi 8 jam dengan total BAL 9,04 log CFU/ml; total asam tertitrasi 1,69%; derajat keasaman (pH) 4,13; total padatan terlarut 19,25°Brix; kadar protein 11,67%; kadar lemak 1,52%; aktivitas antioksidan 32,60%; viskositas 73,52 cP; kadar serat pangan 3,36% dan analisa gugus fungsi beta glukan menunjukkan adanya senyawa 1,3-β-D-gkukan spesifik terletak pada bilangan gelombang 885,83 cm-1. Hasil uji organoleptik menunjukkan rata-rata skor kesukaan rasa 3,50(suka); aroma 2,83 (agak suka); warna 4,00(suka); tekstur 3,80 (suka).