KARAKTERISTIK FISIKOKIMIAWI, MIKROBIOLOGIS, DAN ORGANOLEPTIK BISKUIT UNTUK PENDERITA DIABETES MELITUS (BISKUIT DM) SELAMA PENYIMPANAN

RIANA ADHYAKSARI, Prof. Langkah Sembiring, M.Sc., Ph.D. ; Yuniar Khasanah, S.TP., M.Sc.

2014 | Skripsi | BIOLOGI

Untuk mengetahui karakteristik fisikokimiawi, mikrobiologis,dan organoleptik biskuit untuk penderita diabetes melitus (Biskuit DM) telah dilakukan penelitian mengenai pengujian fisikokimiawi, mikrobiologis,dan organoleptik biskuit DM selama penyimpanan. Biskuit dibuat menggunakan berbagai macam bahan lokal, dioven, dikemas dengan plastik metalized dan disimpan pada suhu ruang selama 2 bulan. Setiap seminggu sekali diukur kadar air dan ketengikan. Pengujian mikrobiologis dilakukan dengan mengambil sampel biskuit, diinokulasi dan dipurifikasi secara selektif dengan menggunakan medium selektif, yaitu CDA, PDA dan EMB. Selanjutnya dilakukan karakterisasi dan identifikasi kapang patogen. Karakterisasi meliputi uji morfologi koloni, morfologi sel, tipe spora aseksual, bentuk konidia, adanya struktur tambahan dan kemampuan untuk menghasilkan enzim. Identifikasi jamur dilakukan dengan cara membandingkan karakter kunci yang terdapat dalam buku acuan Introduction to Food and Airborne Fungi dan website show.wnmu.edu. (Microfungal Research Western New Mexico University). Hasil penelitian menunjukkan bahwa biskuit DM pada hari ke-0 mengandung kadar air 3,66%, TBA 0,24 mg malonaldehid per kg sampel, protein terlarut 10,41%, kabohidrat total 65,25%, gula terlarut 18,43 g/100ml, pH 6,50, lemak total 22,05%, kadar abu 1,98% dan protein total 7,06%. Hasil analisis mikrobia H-0 menunjukkan total Coliform 0 CFU/ml, total E. coli 0 CFU/ml, total kapang 335 CFU/ml. Setelah 2 bulan penyimpanan kadar air 4,35%, TBA 0,4 mg malonaldehid per kg sampel, protein terlarut 12,71 %, karbohidrat total 66,81%, gula terlarut 9,65 g/100ml, pH 6,40, lemak total 21,77%, protein total 5,83%, kadar abu 1,24%. Hasil analisis mikrobia setelah dua bulan penyimpanan yaitu total Coliform 91,67 CFU/ml, total E. coli 79 CFU/ml, total kapang 168,33 CFU/ml. Berdasarkan hasil inokulasi dan purifikasi dapat diperoleh 8 isolat kapang patogen (R1, R2, R3, R4, R5, R6, R7, R8) yang diisolasi dari biskuit DM. Isolat kapang R2 diidentifikasi sebagai anggota genus Botryotrichum, isolat kapang R3 diidentifikasi sebagai anggota genus Botrytis, isolat kapang R4 diidentifikasi sebagai anggota genus Syncephalostrum, isolat kapang R5 diidentifikasi sebagai anggota genus Aspergillus, isolat kapang R6 diidentifikasi sebagai anggota genus Paecilomyces, isolat kapang R8 diidentifikasi sebagai anggota genus Lecythophora dan isolat kapang R1 dan R7 belum teridentifikasi. Dengan demikian, dapat disimpulkan bahwa beranekaragam kapang patogen dapat diisolasi dari Biskuit DM. Aktifitas mikrobia pada biskuit mempengaruhi kandungan gizi dan umur simpan biskuit.

To know the effect of during storage with characteristic of Physicochemical, Microbiology,and organoleptic from Biscuit for Diabetes Mellitus Patient has done researched pathogen fungi which isolated from biscuit DM in different period time and the effect of proximate and physic value. Biscuit has made from substances local, baked in an oven, packed with metalized plastic and toplessed in temperature room during 2 mounths. After incubated in period time, biscuit sample has taken with selectively isolated, purified using three selective medium, CDA, PCA and EMB and proximate with microbiologist analyzed. Furthermore, characterization and identified isolates. Characterization tests include colony morphology, cell morphology, asexual spore type, conidia type, and enzyme test. Fungi identification was done by comparing the obtained in Introduction to Food and Airborne Fungi (Samson al., 2004) and website show.wnmu.edu. (Microfungal Research Western New Mexico University). The result showed that biscuit at the first period contain of water 3.66%, TBA 0.24 mg malonaldehid/kg sample, soluble proteins 10.41 mg/ml, carbohydrate 65.25%, soluble sugar 18.43 g/100 ml, carbohydrate 65.25%, fat 22.05%, gray ash 1.98%, pH 6.50, protein 7.06% and sensory 5. The result of microbiology analysis showed that at the first period Coliform 0 CFU/ml, E. coli 0 CFU/ml, and Fungi 335 CFU/ml. After two months showed that contain of water 4.35%, TBA 0.4 mg malonaldehid/kg sample, soluble proteins 12.71 mg/ml, carbohydrate 66.81%, soluble sugar 9.65 g/100ml, carbohydrate 65.25%, fat 21.77%, gray ash 1.24%, pH 6.40, protein 5.83% and sensory 4. After two months value of microbiology was Coliform 91.67 CFU/ml, E. coli 79 CFU/ml, and Fungi 168.33 CFU/ml. The results of inoculation and purified microbiologist showed that 8 isolates (R1, R2, R3, R4, R5, R6, R7, R8) of pathogen fungi can be isolated. Isolate pathogen fungi R2 were identified as member of genus Botryotrichum, isolate pathogen fungi R3 were identified as member of genus Botrytis, isolate pathogen fungi R4 were identified as member of genus Syncephalostrum, isolate pathogen fungi R5 were identified as member of genus Aspergillus, isolate pathogen fungi R6 were identified as member of genus Paecilomyces, isolate pathogen fungi R8 were identified as member of genus Lecythophora and isolates pathogen fungi R1 and R7 unknown. In conclusion, diverse of pathogen fungi can be isolated from biscuit DM. Activity of microbial in biscuit hand over the value of nutrient and self life of biscuit.

Kata Kunci : Biskuit DM, penyimpanan, kapang patogen/ Biscuit DM, shelf life, fungi.