PENGARUH LAMA FERMENTASI BAKTERI ASAM LAKTAT Lactobacillus plantarum B1765 TERHADAP MUTU PIKEL UMBI YAKON (Smallanthus sonchifolius)

Ega Rocky Maulana Rafsanjani

Abstract


Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi Lactobacillus plantarum B1765 terhadap mutu (kimia dan mikrobiologi) pikel umbi yakon Smallanthus sonchifolius. Pikel umbi yakon dibuat dengan menambahkan 10% bakteri asam laktat pada potongan umbi yakon yang direndam larutan garam 1%. Lama fermentasi pada penelitian ini adalah 0, 3, 24, dan 48 jam. Mutu kimia pikel umbi yakon meliputi pH dan Total Asam Tertitrasi (TAT), sedangkan mutu mikrobiologi pikel umbi yakon yakni total Bakteri asam laktat (BAL). Hasil uji mutu kimia dan mikrobiologi dianalisis menggunakan ANOVA satu arah. Pada hasil statistik yang didapat menunjukkan adanya pengaruh pada uji pH, TAT, dan total BAL hingga lama fermentasi 48 jam dengan nilai signifikan P<0,05.Hasil penelitian menunjukkan bahwa terjadi penurunan nilai pH pikel umbi yakon dari pH awal 6,15 hingga mencapai pH 3,28 di lama fermentasi 48 jam. Pada uji total asam mengalami kenaikan dari TAT awal sebesar 0,044% menjadi 0,452%. Kenaikan nilai TAT diikuti dengan bertambahnya jumlah total BAL pikel umbi yakon selama lama fermentasi, dari 1,12x106 menjadi 3,25x108.


 


Kata kunci: pikel umbi yakon, lama fermentasi, Lactobacillus plantarum B1765, mutu kimia, mutu mikrobiologi


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Abstract. This study aims to determine the effect of Lactobacillus plantarum fermentation B1765 on the quality (chemical and microbiological) yacon roots Smallanthus sonchifolius pickle. Yacon roots pickle made by adding 10% of lactic acid bacteria on the roots pieces were soaked yacon 1% salt solution. Fermentation time in this study were 0, 3, 24, and 48 hours. Chemical quality yacon roots pickle include pH and Total Acid titration (TAT), while the microbiological quality of the yacon roots pickle that the total lactic acid bacteria (LAB). The results of quality test chemical and microbiological analyzed using one-way ANOVA. In the statistical results obtained show the influence of the pH test, TAT, and total BAL until fermentation time of 48 hours with a significant P value <0,05.Hasil research shows that a decline in pH value yacon roots pickle of initial pH 6.15 up to pH 3.28 in 48-hour fermentation period. In total acid test increased from initial TAT of 0.044% to 0.452%. The increase in the value of TAT followed by increasing the total number of LAB yacon roots pickle during the fermentation period, from 1,12x106  to be 3,25x108.


 


Keyword: yacon roots pickles, fermentation time, Lactobacillus plantarum B1765, chemical quality, microbiological quality.


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