PEMBUATAN YOGHURT MURBEI HITAM (MORUS NIGRA L.): PROPORSI SARI BUAH DAN SUSU SAPI TERHADAP KOMPONEN BIOAKTIF DAN VIABILITAS BAKTERI ASAM LAKTAT SELAMA PENYIMPANAN
Abstract: Yoghurt is made from
milk processing through fermentation by Lactic Acid Bacteria (LAB),
Lactobacillus bulgaricus and Streptococcus thermophilus. Adding black
mulberry’s juice can improve yoghurt’s functional characteristic through
anthocyanin. Bioactive compounds was known unstable on storage and reportedly
capable both to inhibit pathogen bacteria’s and stimulate LAB’s growth. The aim
of this research is observe the effects of different proportion of fresh juice
and cow’s milk, storage time and the interaction both of them on bioactive
compounds and viability of LAB. This research used factorial Randomized Block
Design (RBD) with two factors, proportion of fresh juice with fresh cow’s milk
5:95 (M1), 10:90 (M2), 15:85 (M3) % (v/v) and storage time 3 (L1), 10 (L2), 20
(L3) days with three replications. The parameters observed were total phenol,
total flavonoid, anthocyanin content, total of LAB and pH as complement data.
Data statistically analyzed by ANOVA test (Analysis of Variance) at α = 5% and
continued with DMRT (Duncan's Multiple Range Test) at α = 5%. Used different
proportion of fruit juice and storage time had significant effect on bioactive
compounds and viability of LAB but there is no interaction both of them. The
higher level proportion of fresh juice made amount of bioactive compounds
increased and viability of LAB decreased. Increased storage time made bioactive
compounds and viability of LAB decreased. The amount of bioactive compounds on
black mulberry yoghurt after 20 days storage ranged from 49,20-99,14 µg GAE/g
yoghurt, 101,91- 146,27 µg CE/g yoghurt, and 7,96-23,89 µg cya-3-glu/g yoghurt
with ALT value ranged from 9,4804-9,5997 log cfu/mL and pH 3,877-3,961.
Penulis: Andy Oeitanto, Ira
Nugerahani, Netty Kusumawati
Kode Jurnal: jppertaniandd130528
