Karakteristik Kishk Dengan Perbedaan Rasio Antara Yoghurt dan Tepung Biji Nangka (Artocarpus heterophyllus)

Sarah Desthiana, Prof. Dr. Ir. Nurliyani, M.S., IPM. dan Prof.Widodo, S.P., M.Sc., Ph.D.

2023 | Tesis | S2 Ilmu Peternakan

Meningkatnya kesadaran masyarakat terhadap pola hidup sehat diiringi dengan peningkatan konsumsi pangan fungsional, salah satunya pangan fermentasi. Kishk merupakan produk susu fermentasi yang dibuat dari campuran yoghurt dan sereal menjadi produk kering. Penelitian bertujuan untuk mengetahui karakteristik kishk yang dibuat dengan perbedaan rasio antara yoghurt dan tepung biji nangka selama penyimpanan 14 hari pada suhu dingin/4 derajat celcius. Penelitian terdiri dari dua perlakuan yaitu perebedaan rasio antara yoghurt dan tepung biji nangka yaitu P0 (5:0), P1 (4:1), P2 (4,25:0,75), P3 (4,50:0,50) dan perbedaan waktu simpan yaitu penyimpanan selama 0 hari dan 14 hari pada suhu dingin/4 derajat celcius. Pengujian bahan dasar kishk meliputi kandungan gula pada tepung dan ekstrak tepung biji nangka, pengujian kandungan prebiotik dan indeks prebiotik secara in vitro. Pengujian kualitas kishk meliputi perhitungan total mikrobia, total bakteri asam laktat, total probiotik, aktivitas air, pH, total asam tertitrasi, kadar air, kandungan bahan kering, kandungan abu, kandungan lemak kasar, kandungan serat kasar, kandungan protein kasar, kandungan karbohidrat, tekstur/fracturability, dan uji organoleptik. Data hasil penelitian dianalisis dengan Two Way ANOVA dan diuji lanjut menggunakan uji beda nyata jujur (Tukey) dan uji non parametrik Kruskal-wallis pada uji organoleptik. Hasil penelitian menunjukkan tepung dan ekstrak tepung biji nangka mengandung gula. Tepung biji nangka juga berpotensi sebagai prebiotik. Pengujian kualitas yoghurt menunjukkan yoghurt memenuhi standar kualitas yoghurt menurut SNI. Pengujian adonan kishk menunjukkan perbedaan nyata (P<0>0,05) pada total mikrobia, total BAL, total probiotik, aktivitas air, kadar air, kandungan bahan kering, kandungan abu, kandungan lemak kasar, kandungan serat kasar, kandungan karbohidrat, tekstur/fracturability, dan uji organoleptik. Perbedaan waktu simpan menyebabkan perbedaan nyata (P<0>

Increased public awerness of a healthy lifestyle is accompained by increased consumption of functional foods, one of which is fermented food. Kishk is fermented milk product made from a mixture of yogurt and cereal into a dry product. The aim of this study was to determine of the characteristics of kishk made with different ratios between yogurt and jackfruit seed flour during 14 days of storage at cold temperatures. The study consisted of two treatments, namely of difference in the ratio between yogurt and jackfruit seed flour with consisted of P0 (5:0), P1 (4:1), P2 (4.25:0.75), P3 (4.50:0.50) and the difference in storage time consisting of storage for 0 days 14 days at cold temperetures. Testing for kishk ingredients includes sugar contentin flour and jackfruit seed flour extract, testing for prebiotic contentand prebiotic index in vitro. Kishk quality testing includes calculating total microbial, total lactic acid bacteria, total probiotics, water activity, pH, total titrated acid, water content, dry matter content, ash content, crude fat content, crude fiber content, crude protein content, carbohydrate content, texture/fracturability, and organoleptic test. the research data were analyzed using Two Way ANOVA and further tested using yhe honest significan difference test (Tukey) and the non-parametric Kruskal-wallis test on the organoleptic test. The result showed that jackfruit seed flour and extract contained sugar. Jackfruit seed flour also contains prebiotics can increase the growth of probiotic bacteria and inhibit the growth of pathogenic bacteria. Yogurt quality testing shows that yogurt meets the yogurt quality standards accoroding to SNI. The kishk dough test showed a significant difference (P<0>0.05) in total microbial, total LAB, total probiotics, water activity, moisture content, dry matter content, ash content, crude fat content, crude fiber content, carbohydrate content, texture/fracturability, and organoleptic test. Differences in the storage time caused significant difference (P<0>

Kata Kunci : Biji nangka, karakteristik, kishk, yoghurt / jackfruit seed, characteristics, kishk, yogurt