PENGARUH PENAMBAHAN MADU PADA YOGHURT SUSU KAMBING PERANAKAN ETAWA TERHADAP AKTIVITAS ANTIBAKTERI

Melzi Octaviani, Siska Muharani, Neni Frimayanti

Abstract


ABSTRACT
One of the current food developments is synbiotic yogurt, which is fermented milk that contains prebiotics and probiotics. This combination provides the advantage that it can increase the growth of probiotic bacteria by prebiotic substrates that are beneficial for health, especially to overcome pathogenic bacterial infections. This research aimed to analyze the effect of adding trigona honey on the antibacterial activity of Etawa crossbreed goat's milk the synbiotic yogurt formula. In this study, synbiotic yogurt was made from goat's milk, skim milk, honey as prebiotics, and Lactobacillus acidophilus, and Streptococcus thermophilus as probiotics. The concentrations of honey added were 6%, 9%, and 12%. The test variables included the degree of acidity (pH), the total value of LAB (Lactic Acid Bacteria), organoleptic quality, total titrated acid, and antibacterial activity. The results show that the addition of honey could increase the total value of titrated acid, the total value of LAB and antibacterial activity as well as reduce the pH. Synbiotic yogurt from goat's milk can inhibit the growth of Shigella dysenteriae and Salmonella thypii bacteria. The results of the statistical analysis of one-way ANOVA with a P-value <0.05 show a significant difference between each formula on the diameter of the inhibition of bacterial growth.
Keywords: antibacterial, goat milk, honey, yoghurt
ABSTRAK
Salah satu pengembangan pangan berklaim saat ini adalah yoghurt sinbiotik. Yoghurt sinbiotik adalah susu fermentasi yang mengandung prebiotik dan probiotik. Kombinasi ini memberikan keuntungan yaitu dapat meningkatkan pertumbuhan bakteri probiotik oleh substrat prebiotik yang bermanfaat bagi kesehatan khususnya untuk mengatasi infeksi bakteri patogen. Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh penambahan madu trigona pada formula yoghurt sinbiotik susu kambing peranakan etawa terhadap aktivitas antibakteri. Pada penelitian ini yoghurt sinbiotik dibuat dari susu kambing, susu skim, madu sebagai prebiotik, serta Lactobacillus acidophilus dan Streptococcus thermophilus sebagai probiotik. Konsentrasi madu yang ditambahkan adalah 6, 9 dan 12%. Evaluasi pengujian meliputi derajat keasaman (pH), nilai total BAL (Bakteri Asam Laktat), mutu organoleptik, total asam tertitrasi, serta aktivitas antibakteri. Hasil penelitian menunjukkan bahwa penambahan madu dapat meningkatkan nilai total asam tertitrasi, nilai total BAL dan aktivitas antibakteri serta menurunkan pH. Yoghurt sinbiotik susu kambing perankan etawa dapat menghambat pertumbuhan bakteri Shigella dysenteriae dan Salmonella thypii. Hasil analisis statistik ANOVA satu arah dengan nilai P<0,05 menunjukkan adanya perbedaan yang bermakna antara masing-masing formula terhadap diameter hambat pertumbuhan bakteri.
Kata kunci: antibakteri, madu, susu kambing, yoghurt


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