Viabilitas Sel, Sifat Fisikokimia, dan Sensoris Minuman Air Kelapa Tua Probiotik

Ahmad Ali Akbar, Dian Anggraini Suroto, S.T.P., M.P., M.Eng., Ph.D.; Stugestus Kurniawan Jati, S.T.P., M.Sc.

2025 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Minuman fungsional adalah minuman yang apabila dikonsumsi dapat memberikan pengaruh positif terhadap kesehatan tubuh karena terdapat kandungan zat gizi atau non gizi di dalamnya. Penambahan bakteri probiotik adalah salah satu cara untuk membuat produk minuman fungsional. Pada penelitian ini dilakukan pengembangan produk dari air kelapa tua yang difermentasi menggunakan strain bakteri Lactiplantibacillus plantarum subs. plantarum Dad-13 dengan variasi konsentrasi sukrosa 2?n 3%, serta variasi lama waktu fermentasi 0, 12, 24, dan 48 jam. Masing-masing sampel dilakukan analisis viabilitas bakteri asam laktat, nilai pH, nilai total asam tertitrasi, nilai aktivitas penangkal radikal DPPH, kandungan total fenolik, kandungan total gula, serta uji sensori. Hasil penelitian menunjukkan bahwa variasi lama waktu fermentasi berpengaruh signifikan menaikkan nilai viabilitas sel bakteri asam laktat, menurunkan nilai pH, menaikkan nilai total asam tertitrasi, menaikkan aktivitas penangkal radikal DPPH, menaikkan kandungan total fenolik, dan menurunkan kandungan total gula. Sedangkan pada variasi konsentrasi sukrosa hanya berpengaruh signifikan terhadap penurunan total gula. Selain itu, diketahui juga intensitas dan kesukaan panelis terhadap sampel melalui uji sensori. Dimana berdasarkan pengujian overall, lama waktu fermentasi berpengaruh signifikan pada penurunan tingkat kesukaan panelis, sedangkan penambahan sukrosa tidak berpengaruh signifikan. 

Functional drinks are drinks that when consumed can have a positive effect on the health of the body because there are nutritional or non-nutritional substance in it. The addition of probiotic bacteria is one way to make functional beverage products. In this study, product development was carried out from mature coconut water fermented using the bacteria strain Lactiplantibacillus plantarum subs. plantarum Dad-13 with variations in sucrose concentration of 2% and 3%, and variations in the length of fermentation time of 0, 12, 24, and 48 hours. Each sample was analyzed for lactic acid bacteria viability, pH value, total titratable acid value, DPPH radical scavenging activity value, total phenolic content, total sugar content, and sensory test. The result showed that the variation of fermentation time significantly increased the cell viability of lactic acid bacteria, decreased the pH value, increased the total titratable acid, increased the DPPH radical scavenging activity, increased the total phenolic content, and decreased the total sugar content. Meanwhile, the variation of sucrose concentration only had a significant effect on decreased the total sugar content. In addition, the intensity and favorability of the panelist to the samples through sensory test were also known. Based on the overall test, the length of fermentation time has a significant effect on decreasing the level of panelist preference, while the addition of sucrose has no significant effect. 

Kata Kunci : air kelapa tua, probiotik, minuman fungsional, sensori