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Efektivitas Suplementasi Agensia Probiotik Lactobacillus acidophilus SNP-2 pada Pembuatan Tape Ketan dan Brem Purwandhani, Siti N.; Rahayu, Endang S.; Suladra, Made
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.9791


A biomass of selected Lactobacillus acidophilus SNP-2 was added to the steamed waxy rice before fermentation, and towaxy rice tapuy after fermentation. For supplementation to white solid brem  the LAB was added to the pasta of waxy rice tapuy before molding and drying. The drying of pasta were carried out by sun drying and  cabinet dryer at 37-38 oC. The probiotic tapuy was kept at room temperature for 3 days, and in a refrigerator at 4 oC for 14 days. The sun dried brem was kept for 3 weeks and the artificial dried brem for 8 weeks at room temperature. The samples were taken periodically to analyse the population and stability of the probiotic organism, and to evaluate organoleptic properties using hedonic scale test. The result showed that Lactobacillus acidophilus SNP-2 supplementation to the rice before fermentation was more effective than that to the tapuy after fermentation. This was based on the observation on the increase of the LAB population after tapuy fermentation, and decrease of the population in the tapuy added with LAB. Keeping tapuy at room temperature for 3 days and at refrigerator for 14 days resulted in the LAB population of 1,2x107CFU/g - 1,5x108 CFU/g which met the requirement for probiotic food. Population of LAB on the brem after drying was showed by the survival cells, i.e. 6.4x106 CFU/g after sun drying and 5.2x107 CFU/g after artificial drying, respectively. After keeping at room temperature for 3 weeks the population of LAB in the sun dried brem was less than that required for probiotic food, i.e. 5.2x103  CFU/g, while that of the artificial dried brem after keeping for 8 weeks was 3.3x105CFU/g. The probiotic isolates taken from the tapuy and brem had the ability to inhibit the growth of Escherisia coli and Salmonella sp. Either fresh and kept the tapuy and brem were acceptable by panelists, therefore waxy rice tapuy and white solid brem are potential for probiotic foods.ABSTRAKPenelitian dilakukan dengan mensuplementasi biomassa agensia probiotik terseleksi Lactobacillus acidophilus SNP-2pada alur pembuatan tape ketan yaitu pada sebelum dan sesudah fermentasi, sedangkan pada pembuatan brem dita- mbahkan pada pasta brem sebelum pencetakan, dan pengeringan dilakukan menggunakan sinar matahari dan cabinet dryer (37 -38oC). Tape ketan probiotik disimpan pada suhu ruang selama 3 hari dan di dalam refrigerator (4oC) selama14 hari. Sedangkan brem yang dikeringkan dengan sinar matahari disimpan selama 3 minggu dan untuk yang diker- ingkan menggunakan cabinet dryer disimpan selama 8 minggu.  Pada setiap interval waktu penyimpanan dilakukan analisa viabilitas dan stabilitas sel probiotik. Untuk mengetahui penerimaan konsumen dilakukan uji organoleptik menggunakan metoda Hedonic scale test. Hasil penelitian menunjukkan bahwa suplementasi Lactobacillus acidophi- lus SNP-2 pada tape ketan lebih efektif ditambahkan sebelum fermentasi dibandingkan dengan penambahan sesudah fermentasi, jumlah sel sebelum fermentasi relatif lebih tinggi dibandingkan sesudah fermentasi. Selama penyimpanan pada suhu ruang selama 3 hari dan di dalam refrigerator selama 14 hari, jumlah BAL dalam tape masih dalam batas syarat makanan probiotik, yaitu 1,2x107 CFU/g - 1,5x108 CFU/g. Viabilitas BAL pada brem yang dikeringkan dengan sinar matahari 6,4x106 CFU/g dan yang dikeringkan dengan cabinet dryer 5,2x107 CFU/g. Setelah disimpan selama 3 minggu jumlah BAL brem yang dikeringkan matahari sudah tidak memenuhi syarat sebagai makanan probiotik karena jumlah sel 5,2x103  CFU/g sedang yang dikeringkan cabinet dryer setelah 8 minggu 3,3x105 CFU/g. Isolat probiotik dari tape dan brem mempunyai daya penghambatan terhadap Escherichia coli dan Salmonella sp. Tape ketan dan brem probiotik segar maupun telah jadi, selama penyimpanan secara organoleptik disukai panelis. Jadi tape dan brem padat putih mempunyai potensi sebagai makanan pembawa agensia probiotik.

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The research was designed to determine the optimal fermentation time and the amount of cassava flour which can be used to produce sticks food crispy cassava flour. This research was done in two stages; The first stage, the optimization of fermentation used completely randomized design (CRD) with time at room temperature for fermentation; 1 day, 2 days 3 days and 4 days. The water content, total acid content and fiber content were analyzed. The second stage, cassava starch fermentation time selected was used for production of food sticks using a CRD with 4 treatments of cassava flour; 0%, 25%, 50%, 75%. baking testing, moisture, reducing sugar, crude fiber content, and organoleptic tests were analyzed. Data were analyzed by using ANOVA and the differences among treatments were tested by the method Duncan`s Multiple Ranges Test (DMRT) at the level of 5%. The results showed shredded cassava fermentation by R. oryzae AT3 at room temperature for 3 days in a sealed plastic to produce cassava flour that have; the water content of 13.10%, total acid 1.01%, crude fiber 3.08%, and white flour. Stick dough composition consisting of 50% flour and 50% of cassava starch fermented for 3 days were the best sticks food, preferred, and have organoleptic properties; crisp texture, light brown and slightly savory taste tasted cassava flour. Stick food with the addition of 50% cassava flour has a water content of 2.24%, crude fiber of 2.23%, reduced sugar of 2.27%, and fried after baking of 77.50%.