Pengaruh Penambahan Ekstrak Daun Ficus hispida Linn.f. Terhadap Proses dan Kualitas Susu Fermentasi

CHATARINA TRI WIDYASTUTI, Dr. Endah Retnaningrum, S.Si., M.Eng.

2019 | Skripsi | S1 BIOLOGI

Peningkatan mutu susu fermentasi dapat dilakukan dengan suplementasi ekstrak herbal. Daun Ficus hispida secara turun temurun dimanfaatkan sebagai kearifan lokal masyarakat pedesaan Asia Tenggara karena kaya komposisi fitokimia fenolik dan aktivitas antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak daun Ficus hispida terhadap efektivitas fermentasi Lactococcus lactis sbsp. lactis, total konsentrasi fenolik dan kualitas fisik susu fermentasi selama 24 jam. Penelitian ini menggunakan rancangan acak lengkap (RAL) dua faktor, dengan penambahan ekstrak akuades F.hispida 0 % ; 0.1 % ; dan 0.4 % ke dalam campuran susu sapi, susu skim, sukrosa, gelatin dan starter L.lactis sbsp. lactis. Dilakukan pengukuran total plate count, pH, total asam, total konsentrasi fenolik, total padatan, dan total kadar air setiap 6 jam. Hasil penelitian menunjukan bahwa penambahan ekstrak daun F.hispida meningkatkan viabilitas kultur starter, menurunkan pH, meningkatkan total asam, dan meningkatkan total konsentrasi fenolik secara signifikan. Penambahan ekstrak daun F.hispida tidak mempengaruhi total padatan dan kadar air susu fermentasi. Susu fermentasi ekstrak akuades F.hispida 0.4% mendapatkan nilai total konsentrasi fenolik (39.033 + 1.698) dan viabilitas BAL (8.907 + 0.221) tertinggi.

Herbal extract supplementation could be applied for quality improvement of fermented milk. Ficus hispida leaf is a well-known local wisdom from Southeast Asia because of it's rich phenolic compound and antioxidant activity. This study aims to determined the effect of Ficus hispida leaf extract supplementation on Lactococcus lactis sbsp. lactis fermenting effectivity, total phenolic content of milk and physical characteristics during 24 hours milk fermentation. This research was true experimental with completely randomized factors, with the addition of 0 %; 0.1 %;, and 0.4% F.hispida leaf distilled water extract to the mixture of cow milk, skimmed milk, sucrose, gelatin and L.lactis sbsp. lactis starter. In each six hours interval, total plate count; pH value, TTA value, total phenolic content, total solid, and moisture content were measured. The result obtained showed that supplementation of F.hispida leaf extract significantly influenced to increased viability of starter culture, total phenolic content, TTA value and decreased pH value. supplementation of F.hispida leaf extract didn't significantly influenced to change total solid and moisture content. Fermented milk with 0.4% F.hispida leaf extract had the highest viability (8.907 + 0.221 ) and total phenolic content (39.033 + 1.698).

Kata Kunci : Ekstrak daun Ficus hispida, Lactococcus lactis sbsp. lactis, Susu Fermentasi