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Sifat Fisik dan Umur Simpan Produk Sari Kacang Kenari dengan Penambahan Multigrain Flakes dan Probiotik Lokal

RESTU NURKHOLIFAH, Dian Anggraini Suroto, S.T.P., M.P., M.Eng., Ph.D.; Lina Mardiyah Umar, S.T.P.

2024 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Minuman sereal nabati probiotik merupakan produk minuman instan berbahan dasar sari kacang kenari yang dikembangkan seiring dengan meningkatnya tren plant-based food dan vegetarian. Probiotik ditambahkan untuk memberikan nilai fungsionalitas produk yang dapat memberikan manfaat bagi pencernaan dengan memperbaiki mikroflora pada usus. Dalam pengembangan produk minuman sereal nabati probiotik digunakan probiotik lokal Lactiplantibacillus plantarum subsp. plantarum Dad-13. Selama pengembangan produk minuman sereal nabati probiotik, dilakukan juga penentuan sifat fisik yang meliputi warna, tekstur, daya serap air, aw, solubility, dispersibility, wettability, dan bulk density. Selain itu, dilakukan juga penentuan umur simpan produk probiotik. Pengujian umur simpan dilakukan menggunakan metode ASLT (Accelerated Shelf-Life Testing) dengan variasi suhu penyimpanan 4ºC, 20ºC, dan 30ºC. Hasil penelitian menunjukkan umur simpan optimal produk adalah 16 bulan 3 hari (490 hari) pada suhu penyimpanan 4ºC.

Probiotic plant-based cereal drink is an instant drink product made from walnuts which was developed in line with the increasing trend of plant-based food. Probiotics are added to provide product functionality value which can provide digestive benefits by improving the microflora in the intestine of the host. In this product, local probiotic Lactiplantibacillus plantarum subsp. plantarum Dad-13 is used. Physical properties were also determined including color, texture, water absorption capacity, aw, solubility, dispersibility, wettability and bulk density. Apart from that, shelf-life of the product was also determined. Shelf-life testing was carried out using the ASLT (Accelerated Shelf-Life Testing) method with varying storage temperatures of 4ºC, 20ºC and 30ºC. The research results show that the optimal shelf life of the product is 16 months 3 days (490 days) at a storage temperature of 4ºC.

Kata Kunci : Minuman Sereal, Sifat Fisik, Umur Simpan, ASLT, Lactiplantibacillus plantarum subsp. plantarum Dad-13

  1. S1-2024-463747-abstract.pdf  
  2. S1-2024-463747-bibliography.pdf  
  3. S1-2024-463747-tableofcontent.pdf  
  4. S1-2024-463747-title.pdf