Produksi minuman sari kacang tanah (Arachis hypogaea L.) terfermentasi oleh Lactobacillus acidophilus SNP2 :: Evaluasi karakteristik mikrobiologis dan kimiawi selama fermentasi dan penyimpanan dingin

GIYARTO, Prof. Dr. Ir. Endang S. Rahayu, M.S

2009 | Tesis | S2 Ilmu dan Teknologi Pangan

Fermentasi sari kacang tanah menggunakan Lactobacillus acidophilus SNP2 telah dilakukan untuk menghasilkan produk minuman probiotik non-dairy. Penelitian ini bertujuan untuk mempelajari perubahan mikrobiologis dan kimiawi selama fermentasi sari kacang tanah dan selama penyimpanan dingin. Ekstraksi sari kacang tanah dilakukan dengan menggunakan peralatan di UKM “Tahu Kita”. Fermentasi sari kacang tanah berlangsung pada suhu 37°C selama 18 jam mengguna-kan inkubator sederhana dengan variasi penambahan sukrosa. Setelah fermentasi minuman sari kacang tanah terfermentasi disimpan pada suhu dingin selama 28 hari dan diamati viabilitas sel, pH dan kadar asam tertitrasi. Hasil penelitian menunjukkan bahwa L. acidophilus SNP2 mampu tumbuh pada sari kacang tanah tanpa penambahan sukrosa, namun produksi asam laktatnya sangat rendah. Penambahan sukrosa 2% (b/v) meningkatkan secara nyata produksi asam laktat dan menurunkan pH, tetapi penambahan sukrosa lebih dari 2% (b/v) tidak memberikan perbedaan yang nyata. Selama penyimpanan dingin minuman sari kacang tanah terfermentasi, viabilitas sel dan pH relatif stabil, namun terjadi kenaikan kadar asam tertitrasi. Penambahan sukrosa 8 – 10% (b/v) meningkatkan kesukaan panelis terhadap sari kacang tanah terfermentasi, namun sifat fisik dari produk masih belum disukai karena terjadi pemisahan emulsi dan penggumpalan. Fermentasi sari kacang tanah rasio kacang tanah dan air 1:20 (b/v) dengan penambahan sukrosa 10% (b/v) menggunakan starter L. acidophilus SNP2 sebanyak 1% (v/v) pada suhu 37°C selama 18 jam dapat menghasilkan minuman sari kacang tanah terfermentasi dengan pH 3,97, total asam tertitrasi 0,33%, dan jumlah sel 1,2 x 109 CFU/ml, yang berpotensi sebagai pembawa probiotik.

Fermentation of peanut milk using Lactobacillus acidophilus SNP2 for production fermented peanut milk drink, a non-diary probiotic drink was studied. The aim of this study was to evaluate the microbiological and chemical characteristics of fermented peanut milk drink during fermentation and cold storage. Extraction of peanut milk was carried out in SME “Tahu Kita” using equipments for soymilk extraction. Fermentation started by addition of starter culture into the peanut milk with various addition of sucrose, and incubated at 37°C for 18 hours in simple incubator. Fermented peanut milk drinks were then stored at 4°C for 28 days and evaluated the cell viability, pH and the titratable acidity. The results of the research showed that L. acidophilus SNP2 could grow in peanut milk without addition of sucrose; however, the titratable acidity was very low. Addition of 2% (w/v) sucrose increased significantly the production of acid and decreased the pH. Further addition of sucrose did not give any significant effect to the pH value and acid concentration. During cold storage of fermented peanut milk drinks, cell viability and pH were relatively constant, but the titratable acidity was increased. Addition of 8 – 10% (w/v) sucrose increased the acceptability of panelist to fermented peanut milk drinks; however, their physical properties were still poor. Fermentation of peanut milk with peanut and water ratio 1:20 (w/v) and addition of 10% (w/v) sucrose by L. acidophilus SNP2 1%(v/v) at 37°C for 18 hours produced fermented peanut milk drink with the pH 3.97, titratable acidity 0.33% and the viable cell counts of 1.2 x 109 CFU/ml. This fermented peanut milk drinks could be use as probiotic carrier.

Kata Kunci : Ekstraksi, Sari kacang tanah, Fermentasi, Lactobacillus acidophilus SNP2