Pro Food https://profood.unram.ac.id/index.php/profood <p><strong>Pro Food</strong>&nbsp;merupakan jurnal ilmiah yang diterbitkan pertama kali pada bulan Mei 2015. <strong>Pro Food&nbsp;</strong>adalah jurnal yang mempublikasikan hasil-hasil penelitian ilmiah di bidang ilmu dan teknologi pangan serta aplikasinya dalam industri pangan. Jurnal&nbsp;<strong>Pro Food</strong>&nbsp;terbit dua kali dalam setahun, yaitu bulan Mei dan November.&nbsp;Jurnal&nbsp;<strong>Pro Food </strong>sejak pertama kali terbit&nbsp;telah memiliki&nbsp;<a href="http://u.lipi.go.id/1429244313">print ISSN 2443-1095</a> dan <a href="http://u.lipi.go.id/1429244313">online ISSN&nbsp;2443-3446</a>.</p> <p><strong>Pro Food telah terindeks oleh:</strong></p> <p><a href="https://scholar.google.com/citations?user=2w3Y9y0AAAAJ&amp;hl=en" target="_blank"><img src="/public/site/images/admin3/upppp161_(1).jpg" alt=""></a></p> Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram en-US Pro Food 2443-1095 PEMANFAATAN TEPUNG AMPAS KEDELAI PADA PEMBUATAN KUE TRADISIONAL KEMBANG GOYANG https://profood.unram.ac.id/index.php/profood/article/view/168 <p><strong><em>ABSTRACT</em></strong></p> <p><em>Kembang goyang snack is a traditional Indonesian food with a crunchy texture. The main ingredient for this snack is rice flour. Utilization of soybean waste flour formulated with rice flour in kembang goyang snack will increase the nutritional value however, it will decrease the crispness. The purpose of this study was to determine the effect of different formulations of rice flour and soybean waste flour (100:0, 90:10, 80:20, 70:30, and 60:40) on the quality of the kembang goyang snack. The quality of the cakes consists of physical quality (crisp), chemical (moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content), and organoleptic (color, aroma, taste, and texture). This study used an experimental method with a single factor Completely Randomized Design (CRD) with five levels. Each level consisted of 3 replications. The data will be analyzed by analysis of variance (ANOVA) and further test with Duncan’s test if the results of the ANOVA test are significant. The results showed that the different formulations of rice flour and soybean waste flour affected the physical, chemical, and organoleptic qualities (α=0.01). The more formulations of soybean waste flour used, the water, ash, protein, fat, crude fiber, and unpleasant aroma content will increase, while the crispness, carbohydrate content, color, taste, and texture will decrease. The acceptable formulations of rice flour and soybean waste flour in kembang goyang snack are 80:20, with 11.37 g/mm2 crispness, 2.51% water content, 1.02% ash, 8.43% protein, 24.23% fat, 63.81% carbohydrates, 3.60% crude fiber and 8.35% dietary fiber as well as an organoleptic quality which includes brownish yellow color, not strong soybean aroma, slightly sweet and savory taste, and crispness texture. The moisture content of the kembang goyang snack complies with Indonesian National Standard for rice crackers SNI 01-4307-1996.</em></p> <p><strong> </strong></p> <p><strong>ABSTRAK</strong></p> <p>Kembang goyang adalah kue tradisional Indonesia dengan tekstur renyah. Bahan utama kue kembang goyang adalah tepung beras. Pemanfaatan tepung ampas kedelai yang diformulasikan dengan tepung beras pada kue kembang goyang akan meningkatkan nilai gizi, tetapi akan menurunkan kerenyahannya. Tujuan dari penelitian ini untuk mengetahui pengaruh formulasi tepung beras dan tepung ampas kedelai yang berbeda (100:0, 90:10, 80:20, 70:30, dan 60:40) terhadap mutu kue kembang goyang. Mutu kue kembang goyang terdiri dari mutu fisik (kerenyahan), kimia (kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar) dan organoleptik (warna, aroma, rasa dan tekstur). Penelitian ini menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL) faktor tunggal dengan lima taraf. Masing-masing taraf terdiri dari 3 ulangan. Data akan dianalisa dengan analisis varian (ANAVA) dan uji lanjut dengan DMRT, bila hasil uji ANAVA signifikan. Hasil penelitian menyatakan bahwa formulasi tepung beras dan tepung ampas kedelai yang berbeda memengaruhi mutu fisik, kimia dan organoleptik (α=0.01). Semakin banyak formulasi tepung ampas kedelai yang digunakan maka kadar air, abu, protein, lemak, serat kasar, dan aroma langu akan semakin meningkat, sedangkan kerenyahan, kadar karbohidrat, warna, rasa, dan tekstur semakin menurun. Formulasi tepung beras dan tepung ampas kedelai pada kue kembang goyang yang masih dapat diterima adalah 80:20, dengan kerenyahan 11.37 g/mm<sup>2</sup>, kadar air 2.51%, abu 1.02%, protein 8.43%, lemak 24.23%, karbohidrat 63.81%, serat kasar 3.6% dan serat pangan 8.35% serta mutu organoleptik yang meliputi warna kuning kecoklatan, aroma langu kedelai tidak kuat, rasa agak manis dan gurih, serta tekstur renyah. Kadar air kue kembang goyang memenuhi Standar Nasional Indonesia kerupuk beras SNI 01-4307-1996. </p> Shanti Pujilestari Syahril Makosim Ismi Asih Copyright (c) 2021 Pro Food 2021-12-31 2021-12-31 7 2 1 11 PENGARUH KONSENTRASI STARTER SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST) TERHADAP TOTAL MIKROBA, TOTAL KHAMIR DAN ORGANOLEPTIK KOMBUCHA SARI BUAH APEL https://profood.unram.ac.id/index.php/profood/article/view/226 <p><strong><em>ABSTRACT</em></strong></p> <p><em>Apple juice kombucha was a fermented drink made from apple juice used a SCOBY </em><em>(Sy</em><em>m</em><em>biotic C</em><em>ulture</em><em> of Bacteria and Yeast) </em><em>starter that eight (8) days fermented time<span style="text-decoration: line-through;">.</span> This research </em><em>aimed to determine the effect of SCOBY starter</em><em>’s</em><em> concentration on </em><em>Total Plate Count (TPC), total yeast, total acid, antioxidant activity</em><em> and organoleptic </em><em>(color, aroma and taste) </em><em>properties of apple juice kombucha. This study used a Completely Randomized Design (</em><em>CRD</em><em>) with concentration </em><em>different </em><em>of the SCOBY starter </em><em>as the single factor i.e </em><em>2%, 4%, 6%, 8%, 10% and 12%</em><em>, respectively,</em><em> repeated</em><em> in</em> <em>three (3) </em><em> times <span style="text-decoration: line-through;"> </span></em><em><span style="text-decoration: line-through;"> </span></em><em>resulting </em><em>18 experimental units</em><em><span style="text-decoration: line-through;">.</span></em><em> Co-Stat application with Analysis of Variance and </em><em>Honest</em><em>ly</em><em> Significant Difference (</em><em>HSD</em><em>) test </em><em>was used to analyze the statistic.</em><em> The results </em><em>present </em><em>that the concentration level of SCOBY starter had a significant effect on TPC, total yeast, total acid, antioxidant </em><em>activity </em><em>and organoleptic quality including taste (hedonic and scoring) and color (scoring)</em><em>. The acceptable treatment (“somewhat favored”) for apple juice kombucha from organoleptic test was the concentration of SCOBY starter 4% added. That treatment had Total Plate Count 6.32 CFU/mL, total yeast 8.25 CFU/mL, total acid 0.65%, antioxidant activity 36.75% with organoleptic color “slightly brown”, aroma “does not smell apple” and taste “slightly sweet”.</em></p> <p><em> </em></p> <p><strong>ABSTRAK</strong></p> <p>Kombucha sari apel merupakan minuman fermentasi dari sari apel menggunakan starter SCOBY (<em>Symbiotic Culture of Bacteria and Yeast</em>) dengan waktu fermentasi selama 8 hari. Jelaskan secara singkat alasan anda menggunakan / memilih SCOBY. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter SCOBY terhadap total mikroba, total khamir, total asam, aktivitas antioksidan dan organoleptik (warna, aroma dan rasa) kombucha sari apel. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni perbedaan konsentrasi starter SCOBY dengan perlakuan penambahan starter sebesar 2%, 4%, 6%, 8%, 10% dan 12% dengan tiga(3) kali ulangan sehingga menghasilkan 18 unit percobaan. Aplikasi Co-Stat dengan uji keragaman dan Uji Beda Nyata Jujur (BNJ) digunakan untuk menganalisa data. Hasil penelitian menunjukkan tingkat konsentrasi starter SCOBY memberikan pengaruh nyata terhadap <em>Total Plate Count</em> (TPC), total khamir, total asam, aktivitas antioksidan dan mutu organoleptik meliputi rasa (hedonik dan scoring) dan warna (scoring). Perlakuan kombucha sari apel dengan rasa yang dapat diterima (“agak disukai”) oleh panelis adalah perlakuan penambahan konsentrasi starter SCOBY sebanyak 4%. Perlakuan tersebut memiliki <em>Total Plate Count</em> 6,32 CFU/mL, total khamir 8,25 CFU/mL, total asam 0,65%, aktivitas antioksidan 36,75% dengan organoleptik warna “agak cokelat”, aroma “tidak beraroma apel” dan rasa “agak manis”.</p> Rosita Dody Handito Moegiratul Amaro Copyright (c) 2021 Pro Food 2021-12-31 2021-12-31 7 2 12 22 KARAKTERISASI MUTU TEH HITAM METODE CTC (Crushing, Tearing and Curling) https://profood.unram.ac.id/index.php/profood/article/view/215 <p><strong><em>Abstra</em></strong><strong><em>ct</em></strong></p> <p><em>This study aims to test the quality of black tea using the cup test method and to test the antioxidant activity of black tea using the DPPH method. The method used in this research is the experimental method. The data obtained from the results of this study are displayed in the form of tables, pictures and discussed in a quantitative descriptive manner. The results showed that CTC black tea had an appearance quality rating of medium/moderate (Fair made), the quality of the brewed water (liquor) was of medium/moderate quality (Fair good), and the quality of the pulp (infused leaf). ) is at best medium quality. The antioxidant activity, starting from the highest, was BMC (Broken Mix CTC) with </em><em> of 38,187 ppm, D2 (Dust 2) with I</em><em> of 38,525 ppm, and PF1 (Pekoe Fanning) with </em><em> of 54,907 ppm.</em></p> <p><strong> </strong></p> <p><strong>Abstrak</strong></p> <p>Penelitian ini bertujuan untuk menganalisis mutu teh hitam dengan metode <em>cup test</em> dan menganalisis aktivitas antioksidan pada teh hitam dengan metode DPPH. Metode yang digunakan pada penelitian ini adalah metode eksperimental. Data yang diperoleh dari hasil penelitian ini ditampilkan dalam bentuk Tabel, gambar dan dibahas secara deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa Teh hitam CTC memiliki penilaian kualitas kenampakan sifat luar (<em>appearance</em>) berada pada kualitas medium/sedang (<em>Fair made</em>), kualitas air seduhan (<em>liquor</em>) berada pada kualitas medium/sedang (<em>Fair good</em>), dan kualitas ampas (<em>infused leaf</em>) berada pada kualitas <em>best medium</em>. Aktivitas antioksidan secara berturut-turut mulai dari yang tertinggi adalah BMC (<em>Broken Mix CTC</em>) dangan 38,187 ppm, D2 (<em>Dust </em>2) dangan 38,525 ppm, dan PF1 (<em>Pekoe Fanning) dengan </em><em> </em>54,907 ppm.</p> Nur Sriwijayanti Elfi Anis Saati Sri Winarsih Copyright (c) 2021 Pro Food 2021-12-31 2021-12-31 7 2 23 31 POTENSI PEMBENTUKAN PATI RESISTEN DAN ANTIOKSIDAN DALAM PEMBUATAN NASI SECANG https://profood.unram.ac.id/index.php/profood/article/view/201 <p><strong><em>ABSTRACT</em></strong></p> <p><em>Secang (Caesalpinia sappan) is known as a red coloring agent in histological staining. One of the active components found in Secang is the brazilin compound. These compounds are reported to have biological activities such as hypoglycemic and antioxidants. The formation of resistant starch in traditional food processing such as secang rice as an effort to reduce blood glucose levels has never been reported. The aims of this study were to determine the total phenolic and antioxidant activity of secang wood extract in the manufacture of secang rice, and to determine the levels of resistant starch of secang rice with different concentrations of addition of secang wood extract. This research was conducted using 4 treatments of secang wood extract, control (without secang wood extract), 5 mL, 7.5 mL, and 10 mL of secang wood extract. The parameters analyzed were total phenolic, antioxidant activity (DPPH) in secang extract and secang rice, and content of resistant starch in secang rice. The results showed that the total phenolic extract of secang wood was 3524.03 ± 20.42 mg GAE / 100 g of the sample and the percent inhibition of free radicals was 94.01 ± 1.76%. The higher the addition of secang wood extract to 10 mL</em><em> is</em><em>, the higher the total phenolic and percent free radical inhibition in secang rice. The highest total phenolic and percent free radical inhibition was found in rice which was added with 10 mL of secang extract, i.e. 13.75 ± 0.96 mg GAE / sample and 75.77 ± 0.77%, and the highest resistant starch content was 1.6 ± 0.24%.</em></p> <p> </p> <p><strong>ABSTRAK</strong></p> <p><strong> </strong>Secang (<em>Caesalpinia sappa</em><em>n</em>) dikenal sebagai bahan pewarna merah dalam pewarnaan histologi. Salah satu komponen aktif yang terdapat pada secang adalah senyawa brazilin. Senyawa ini dilaporkan memiliki aktivitas biologi seperti hipoglikemik dan antioksidan. Pembentukan pati resisten dalam pengolahan pangan tradisional seperti nasi secang sebagai upaya menurunkan kadar glukosa darah belum pernah dilaporkan. Tujuan penelitian ini untuk mengetahui total fenolik dan aktivitas antioksidan ekstrak kayu secang dalam pembuatan nasi secang, serta mengetahui kadar pati resisten nasi secang dengan konsentrasi penambahan ekstrak kayu secang yang berbeda. Penelitian ini dilakukan menggunakan 4 perlakuan ekstrak kayu secang yaitu kontrol (tanpa ekstrak kayu secang), 5 mL, 7,5 mL, dan 10 mL ekstrak kayu secang. Parameter yang diuji adalah total fenolik, aktivitas antioksidan (DPPH) pada ekstrak secang dan nasi secang, serta kadar pati resisten pada nasi secang. Hasil penelitian menunjukkan bahwa total fenolik ekstrak kayu secang sebesar 3524,03 ± 20,42 mg GAE/100 g sampel dan persen penghambatan radikal bebas 94,01 ± 1,76%. Semakin tinggi penambahan ekstrak kayu secang hingga 10 mL, maka semakin tinggi total fenolik dan persen penghambatan radikal bebas pada nasi secang. Total fenolik dan persen penghambatan radikal bebas tertinggi terdapat pada nasi yang yang ditambah 10 mL ekstrak secang yaitu 13,75 ± 0,96 mg GAE/sampel dan 75,77 ± 0,77%, serta kadar pati resisten tertinggi sebesar 1,6 ± 0,24%.</p> Franciscus Sinung Pranata Ekawati Purwijantiningsih Yuliana Reni Swasti Copyright (c) 2022 Pro Food 2022-01-15 2022-01-15 7 2 32 40 ANALISIS MUTU KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK TEMPE KEDELAI DENGAN PENAMBAHAN SARI BELIMBING WULUH (Averrhoa bilimbi) PADA PROSES PERENDAMAN KEDELAI https://profood.unram.ac.id/index.php/profood/article/view/225 <p><strong><em>ABSTRACT</em></strong></p> <p><em>This study was aimed to analyze the chemical, microbiological and organoleptic quality of soybean tempe with bilimbi juice addition in the soy soaking process. The research method used experimental method with single factor Completely Randomized Design (CRD). Six soybean tempe were designed in various concentration of bilimbi juice addition by 0%, 12.5%, 25%, 37.5%, 50% and 62.5%. Each treatment was repeated in three times to obtain 18 experimental units. Moisture content, ash content, protein content, pH values, total mold as well as organoleptic scoring and hedonic (compactness, texture, smell, and color) of soybean tempe were determined in this study. The data were analyzed using Analysis of Variance with a real level of 5% using Costat software. If there is a significant difference, a further test was carried out with the Orthogonal Polynomial test for chemical and microbiological parameters, and Honest Significant Difference (HSD) for organoleptic parameters. The results showed that the addition of 25% bilimbi juice was the best treatment for soaking soybeans in the process of making soybean tempe with a pH value of 6.24, water content of 63.5262%, ash content of 1.1375%, protein content of 18.7258% and total mold log 3.27 CFU/g in accordance with the quality requirements of tempe based on SNI 3144: 2009 and organoleptics that can be accepted by panelists.</em></p> <p> </p> <p><strong>ABSTRAK</strong></p> <p>Penelitian ini bertujuan untuk menganalisis mutu kimia, mikrobiologi dan organoleptik tempe kedelai dengan penambahan sari belimbing wuluh pada proses perendaman kedelai. Metode penelitian yang digunakan adalah metode eksperimental dengan Rancangan Acak Lengkap (RAL) faktor tunggal yaitu penambahan sari belimbing wuluh pada proses perendaman kedelai sebesar 0%, 12,5%, 25%, 37,5%, 50% dan 62,5%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Parameter yang dianalisis pada penelitian ini adalah kadar air, kadar abu, kadar protein, pH, total kapang serta organoleptik skoring dan hedonik (kekompakkan, tekstur, aroma dan warna) dari tempe kedelai. Data hasil pengamatan dianalisis menggunakan analisis keragaman <em>(Analysis of Variance)</em> dengan taraf nyata 5% dengan menggunakan <em>software</em> Costat. Apabila terdapat beda nyata, dilakukan uji lanjut dengan uji <em>Polynomial Orthogonal</em> untuk parameter kimia dan mikrobiologi, serta Beda Nyata Jujur (BNJ) untuk parameter organoleptik. Hasil penelitian menunjukkan bahwa penambahan 25% sari belimbing wuluh merupakan perlakuan terbaik untuk perendaman kedelai pada proses pembuatan tempe kedelai dengan nilai pH 6,24, kadar air 63,5262%, kadar abu 1,1375%, kadar protein 18,7258% dan jumlah total kapang log 3,27 CFU/g yang sesuai dengan persyaratan mutu tempe berdasarkan SNI 3144:2009 serta organoleptik yang dapat diterima oleh panelis.</p> Aulia Islamiati Yusuf Nazaruddin Moegiratul Amaro Copyright (c) 2022 Pro Food 2022-01-15 2022-01-15 7 2 41 52 PERBANDINGAN KONSENTRASI α-AMILASE SEBAGAI METODE ENZIMATIS TERMODIFIKASI DALAM PRODUKSI GLUKOMANAN DARI UMBI ILES-ILES (Amorphophallus oncophyllus) https://profood.unram.ac.id/index.php/profood/article/view/189 <p><strong>ABSTRACT</strong></p> <p><em>The glucomannan in iles-iles tubers needs to continuously develop the production procedures to increase the economic value of tubers, which are export commodities with a high level of demand. This study aimed to determine the effectiveness of increasing the α-amylase concentration on glucomannan levels, degree of whiteness (DoW), and their interactions. The method was modified to increase α-amylase concentration (2.5, 4.5, 6.5, and 8.5 % (v/v)) in 3 Litter of Water with a mixture of 100 grams of iles-iles flour. Meanwhile, the determination of DoW analyzed was used chromameter. The results showed that the best treatment was the α-amylase concentration of 2.5% (v/v) in 2 hours resulting in the highest glucomannan content compared to other concentrations. Based on the results of analysis of variance (ANOVA), it showed that the interaction between time and concentration and treatment time (2, 4, and 6 hours) and concentration (2.5, 4.5, 6.5, and 8.5% (v/v)) had a significant effect on glucomannan levels. However, the level of DoW was still experiencing an enlargement result compared with DoW of commercial glucomannan flour.</em></p> <p> </p> <p><strong>ABSTRAK</strong></p> <p><strong> </strong>Glukomanan dalam umbi iles-iles perlu terus dilakukan pengembangan prosedur produksi untuk meningkatkan nilai ekonomis umbi yang merupakan komoditas ekspor dengan tingkat permintaan tinggi. Penelitian ini bertujuan untuk mengetahui efektifitas peningkatan konsentrasi enzim α-amilase terhadap kadar glukomanan, derajat putih dan interaksinya. Metode yang dilakukan merupakan metode modifikasi peningkatan konsentrasi enzim α-amilase 2.5, 4.5, 6.5 dan 8.5 % (v/v) dalam 3 L air dengan campuran 100 gr tepung iles-iles. Sedangkan penentuan derajat putih dianalisis dengan alat chromameter. Hasil menunjukkan bahwa perlakuan terbaik didapatkan dengan konsentrasi enzim α-amilase 2.5% dengan waktu 2 jam menghasilkan kadar glukomanan tertinggi dibandingkan dengan kadar glukomanan perlakuan lainnya. Berdasarkan hasil analisis variansi (ANOVA) memperlihatkan interaksi antara waktu dan konsentrasi serta perlakuan waktu (2, 4, dan 6 jam) dan konsentrasi (2.5, 4.5, 6.5, dan 8.5 %) berpengaruh nyata terhadap kadar glukomanan. Akan tetapi tingkat keputihan masih mengalami pelebaran hasil dengan derajat keputihan tepung glukomanan komersial.</p> Indra Kurniawan Saputra Edy Mulyono Copyright (c) 2022 Pro Food 2022-01-15 2022-01-15 7 2 53 58 KARAKTERISASI BAKTERI LIPOLITIK Bacillus sp. PADA WADI ORGAN PENCERNAAN IKAN SIDAT (Anguilla sp.) https://profood.unram.ac.id/index.php/profood/article/view/205 <p><strong>ABSTRACT</strong></p> <p>One of the leading enzymes having the potential to donate profit of billions of dollars in food and health sector is lipase. Lipase can be produced from microorganisms including bacteria. Lipolytic bacteria can be found in the digestive tract of fish. This study aims to obtain lipolytic bacteria ifrom the wadi fermentation products of digestive organs of Sidat Fish (Anguilla sp.) and to identify bacterial species based on the 16S rRNA gene sequence. Samples of wadi fermentation products of fish digestive organs were serially diluted and cultured on Nutrient Agar (NA). The purified bacterial isolates were microscopically identified and tested for their lipolytic activity using Tween-80 agar media. Bacterial isolates with the highest lipolytic index were subjected to bacterial identification based on the 16S rRNA gene using the Polymerase Chain Reaction (PCR) method. The results showed that from the prepared wadi samples, five bacterial isolates coded WFAD-1 to WFAD-5 (WFAD stands for Wadi Fermentation of Anguilla sp. Digestive organs) could be obtained. Of these 5 isolates, two of them, WFAD-1 and WFAD-3, were capable of producing lipase and in particular, WFAD-1 had the highest lipolytic index of 2.95. BLAST analysis result on the amplified 16S rRNA gene of WFAD-1 isolate revealed a similarity level 85.79% and query coverage of 61% with Bacillus velezensis. Based on microscopic and molecular identification results, the lipolytic isolate WFAD-1 can be categorized into the genus Bacillus. As conclusion, Bacillus sp. WFAD-1 isolated from wadi fermentation product of digestive organs of ikan sidat has a potential as a source of bacterial lipase.</p> <p><br /><strong>ABSTRAK</strong></p> <p>Salah satu enzim utama berpotensi menyumbang keuntungan miliaran rupiah di bidang pangan dan kesehatan adalah lipase. Lipase dapat dihasilkan dari mikroorganisme termasuk bakteri. Bakteri lipolitik dapat ditemukan di saluran pencernaan ikan. Penelitian ini bertujuan untuk mendapatkan bakteri lipolitik pada produk fermentasi wadi organ pencernaan ikan Sidat (Anguilla sp.) dan mengidentifikasi spesies bakteri tersebut berdasarkan urutan gen 16S rRNA. Sampel hasil fermentasi wadi organ pencernaan sidat diencerkan bertingkat lalu dikultur pada media Nutrient Agar (NA). Isolat bakteri yang telah dimurnikan diidentifikasi secara mikroskopis dan diuji aktivitas lipolitiknya menggunakan media agar Tween-80. Isolat bakteri dengan indeks lipolitik tertinggi diidentifikasi berdasarkan gen 16S rRNA dengan metode Polymerase Chain Reaction (PCR). Hasil penelitian menunjukkan bahwa dari sampel wadi yang telah dibuat, dapat diperoleh lima isolat bakteri yang diberi kode WFAD-1 hingga WFAD-5 (WFAD singkatan dari Wadi Fermentation of Anguilla sp. Digestive organ). Dari 5 isolat tersebut, dua di antaranya yaitu WFAD-1 dan WFAD-3 mampu menghasilkan lipase dan khususnya WFAD-1 memiliki indeks lipolitik tertinggi yaitu 2,95. Hasil analisis BLAST pada produk amplifikasi gen 16S rRNA isolat WFAD-1 menunjukkan tingkat kemiripan 85,79% dan cakupan query 61% dengan Bacillus velezensis. Berdasarkan hasil identifikasi mikroskopis dan molekuler, WFAD-1 lipolitik dapat dikategorikan dalam genus Bacillus. Sebagai kesimpulan, Bacillus sp. WFAD-1 yang diisolasi dari produk fermentasi wadi organ pencernaan ikan sidat berpotensi sebagai sumber lipase bakterial.</p> <p> </p> Vicky Mahendra Nurzhulian Ayu Rahmawati Sulistyaningtyas Stalis Norma Ethica Copyright (c) 2022 Pro Food 2022-01-15 2022-01-15 7 2 59 67 Kajian Penambahan Ubi Jalar Ungu (Ipomoea batatas blackie) Terhadap Sifat Kimia dan Sensoris Yoghurt Susu Kedelai https://profood.unram.ac.id/index.php/profood/article/view/209 <p><strong><em>ABSTRACT</em></strong></p> <p><em>Yoghurt is a drink made from the fermentation process of milk (animal and vegetable) with the addition of probiotic bacteria. To enrich the nutritional value and taste, yoghurt can be added with various types of fruits, vegetables and tubers including purple sweet potato. This study aims to determine the effect of fortification of purple sweet potato paste on the chemical and sensory properties of soymilk yoghurt. This study was designed using a completely randomized design (CRD) with fortification treatment of purple sweet potato paste (0, 15%, 30%, 45%, 60% and 75%). Observational data were analyzed by Analysis of Diversity (Table ANOVA) at 5% significance level and further test with Honest Significant Difference (BNJ) 5% test. The results showed that purple sweet potato fortification significantly affected the chemical properties (protein content and lactic acid content), as well as the sensory properties of the parameter scores of color, taste and texture/thickness values, but had no significant effect on the aroma value of the soymilk yoghurt. observed. The best treatment was obtained at treatment T3 (fortified purple sweet potato paste 45%) with protein content of 2.81%, lactic acid 2.22%, light purple in color, slightly liked aroma and taste and slightly thick texture.</em></p> <p> </p> <p><strong>ABSTRAK</strong></p> <p>Yoghurt adalah minuman yang terbuat dari proses fermentasi susu (hewani dan nabati) dengan penambahan bakteri probiotik. Untuk memperkaya nilai gizi dan cita rasanya, yoghurt dapat ditambahkan dengan berbagai jenis buah, sayuran dan umbi-umbian termasuk ubi jalar ungu. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pasta ubi jalar ungu terhadap sifat kimia dan sensoris yoghurt susu kedelai. Penelitian ini dirancang dengan menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan pasta ubi jalar ungu sebesar (0, 15%, 30%, 45%, 60% dan 75%). Data hasil pengamatan di analisis dengan Analisis Keragaman (Tabel Anova) pada taraf nyata 5% dan uji lanjut dengan uji Beda Nyata Jujur (BNJ) 5%. Hasil penelitian menunjukkan bahwa penambahan ubi jalar ungu berpengaruh secara nyata terhadap sifat kimia (kadar protein dan kadar asam laktat), serta sifat sensorik parameter skor nilai warna, rasa dan tekstur/kekentalan, tetapi tidak berpengaruh secara nyata terhadap skor nilai aroma yoghurt susu kedelai yang diamati. Perlakuan terbaik diperoleh pada perlakuan T3 (penambahan pasta ubi jalar ungu 45%) dengan kadar protein 2,81%, asam laktat 2,22%, berwarna ungu muda, aroma dan rasa agak suka serta tekstur agak kental.</p> Irfan Irfan Nurhayati Nurhayati Asmawati Asmawati Copyright (c) 2022 Pro Food 2022-01-24 2022-01-24 7 2 68 75