Electronic Theses and Dissertation

Susu merupakan bahan pangan hewani bernilai tinggi yang mendukung kesehatan, namun rentan terhadap kerusakan mikrobiologis dan memiliki kandungan laktosa yang dapat menyebabkan intoleransi. fermentasi menggunakan lactobacillus plantarum merupakan salah satu alternatif untuk meningkatkan kualitas gizi, daya simpan, serta memberikan manfaat probiotik. untuk mempertahankan viabilitas lactobacillus plantarum, diperlukan prebiotik sebagai sumber nutrisi tambahan, salah satunya adalah mangga cengkir (mangifera indica l.) yang kaya vitamin dan senyawa bioaktif. penelitian ini bertujuan untuk mengetahui pengaruh penambahan puree mangga cengkir terhadap total plate count (tpc) bakteri asam laktat, kadar vitamin c, dan aktivitas antimikroba susu fermentasi lactobacillus plantarum terhadap escherichia coli dan staphylococcus aureus. penelitian dilaksanakan pada bulan maret 2025 di laboratorium ilmu dan teknologi pengolahan susu serta laboratorium analisis pangan dan hasil pertanian, universitas syiah kuala. penelitian menggunakan rancangan acak lengkap (ral) dengan lima perlakuan konsentrasi puree mangga cengkir p0 (kontrol), p1 (5%), p2 (15%), p3 (25%), dan p4 (35%), dengan ulangan sebanyak empat ulangan. data dianalisis menggunakan anova dan uji lanjut duncan’s multiple range test (dmrt). hasil penelitian menunjukkan bahwa penambahan puree mangga cengkir memberikan pengaruh yang sangat nyata (p

Milk is a highly nutritious animal-based food that supports health, but it is susceptible to microbiological spoilage and contains lactose, which may cause intolerance. Fermentation using Lactobacillus plantarum serves as an alternative to improve nutritional quality, shelf life, and provide probiotic benefits. To maintain the viability of L. plantarum, a prebiotic as an additional nutrient source is required. One potential source is cengkir mango (Mangifera indica L.), which is rich in vitamins and bioactive compounds. This study aimed to evaluate the effect of adding cengkir mango puree on the Total Plate Count (TPC) of lactic acid bacteria, vitamin C content, and antimicrobial activity of L. plantarum-fermented milk against Escherichia coli and Staphylococcus aureus. The research was conducted in March 2025 at the Dairy Processing Laboratory and the Food and Agricultural Product Analysis Laboratory, Syiah Kuala University. A Completely Randomized Design (CRD) was employed with five treatments of mango puree concentrations: P0 (control), P1 (5%), P2 (15%), P3 (25%), and P4 (35%), each with four replications. Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT). The results showed that the addition of cengkir mango puree had a highly significant effect (P