Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea L.) Terhadap Kualitas dan Aktivitas Antioksidan Dalam Susu Kambing Fermentasi Menggunakan Lacticaseibacillus paracasei LVE

Elinda Kusuma Widari, Prof. Dr. Ir. Nurliyani, M.S., IPM.

2023 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak bunga telang (Clitoria ternatea L.) terhadap kualitas mikrobiologis, fisiko-kimia, aktivitas antioksidan, dan organoleptik susu kambing fermentasi. Penelitian ini terdiri dari tiga perlakuan menggunakan susu kambing dengan persentase penambahan ekstrak bunga telang 0, 5, dan 10 persen (v/v). Masing-masing perlakuan dilakukan tiga kali pengulangan terhadap uji kualitas mikrobiologis, kimia, fisik, organoleptik, dan aktivitas antioksidan. Data pengujiam kualitas mikrobiologis, kimia, fisik, dan aktivitas antioksidan dianalisis menggunakan metode one way ANOVA dilanjutkan dengan Duncan's New Multiple Range Test. Data pengujian organoleptik dianalisis menggunakan metode uji Kruskall Wallis dan dilanjutkan dengan uji Man-Whitney Test. Hasil penelitian menunjukkan penambahan ekstrak bunga telang memberikan pengaruh nyata (P kurang dari 0,05) terhadap keasaman, pH, total solid, aktivitas antioksidan, warna, rasa, dan daya terima. Rerata keasaman dengan penambahan ekstrak bunga telang dengan level 0, 5, 10 persen adalah 1,25, 1,32, dan 1,40 persen. pH 4,33, 4,23, dan 4,13. Total solid 18,21, 17,49, dan 16,73 persen. Aktivitas antioksidan 9,83, 13,00, dan 15,85 persen. Warna 7,13, 7,27, dan 8,13. Rasa 7,47, 6,20, dan 5,87. Daya terima 7,47, 6,47, dan 6,60. Penambahan ekstrak bunga telang tidak memberikan pengaruh (P lebih dari 0,05) terhadap total BAL, viskositas, sineresis, aroma, dan tekstur. Kesimpulan penelitian ini yaitu penambahan ekstrak bunga telang tidak mempengaruhi kualitas mikrobiologis, fisik (sineresis dan viskositas), dan organoleptik (aroma dan tekstur), tetapi penambahan ekstrak bunga telang sebanyak 10 persen dapat meningkatkan aktivitas antioksidan, keasaman, dan organoleptik (warna), serta menurunkan pH, total solid, dan organoleptik (rasa dan daya terima). 

This study aimed to determine the effect of the addition of butterfly pea flower extract (Clitoria ternatea L.) on the microbiological, physicochemical, antioxidant activity, and organoleptic qualities of fermented goat milk. This study were conducted with three treatments using goat milk with the addition of butterfly pea flower extract at 0, 5, and 10 percent (v/v). Each treatment was done with three replications for microbiological, chemical, physical, organoleptic, and antioxidant activity tests. The data obtained from the tests were analyzed using one way ANOVA with Duncan's New Multiple Range Test for microbiological, physicochemical, and antioxidant activity. The organoleptic data were analyzed using the Kruskall Wallis test followed by the Mann-Whitney Test. The result of the study showed that the addition of butterfly pea flower extract had a significant effect (P less than 0,05) on acidity, pH, total solids, antioxidant activity, color, taste, and overall acceptance of the fermented goat milk. The average acidity with the addition of butterfly pea flower extract at 0, 5, and 10 percent (v/v) level were 1,25, 1,32, and 1,40 percent. The pH were 4,33, 4,23, and 4,13. The total solid content were 18,21, 17,49, and 16,73 percent. The antioxidant activity were 9,83, 13,00, and 15,85 percent. The color were 7,13, 7,27, and 8,13. The taste were 7,47, 6,20, and 5,87. The overall were 7,47, 6,47, and 6,60. The addition of butterfly pea flower extract did not have a significant effect (P more than 0,05) on total lactic acid bacteria count, viscosity, syneresis, aroma, and texture of the fermented goat milk. In conclusion, the addition of butterfly pea flower extract does not affect microbiological, syneresis, viscosity, aroma and texture qualities. However, the addition of 10 percent butterfly pea flower extract can increase antioxidant activity, acidity, and organoleptic (color), while decrease pH, total solid, and organoleptic (taste and overall acceptability). 

Kata Kunci : Susu fermentasi, Susu kambing, Lacticaseibacillus paracasei LVE, Bunga telang (Clitoria ternatea L.), Kualitas, Aktivitas antioksidan