Electronic Theses and Dissertation

Lactobacillus rhamnosus merupakan bakteri asam laktat heterofermentatif yang berbentuk batang mikroaerofilik dan anaerob fakultatif. lactobacillus rhamnosus memiliki potensi sebagai probiotik. probiotik dalam pertumbuhannya membutuhkan nutrisi untuk meningkatkan aktivitas metaboliknya yaitu dapat dilakukan dengan memberikan prebiotik. salah satu sumber prebiotik potensial yang dapat digunakan adalah ganyong (canna discolor). ganyong merupakan tanaman umbi-umbian yang termasuk dalam tanaman dwi tahunan dan sering dimasukkan pada tanaman umbi-umbian yang berpotensi sebagai prebiotik karena mengandung karbohidrat berupa inulin yang lebih tinggi dibandingkan dengan umbi lainnya, yaitu dalam 100 g tepung umbi ganyong mengandung 23,63% inulin. ganyong juga mengandung karbohidrat dalam bentuk gula kompleks seperti serat dan zat- zat metabolik sekunder yang diperlukan untuk kesehatan seperti flavonoid dan fenolik yang dapat menghambat enzim α-glukosidase. penelitian ini bertujuan untuk mengkaji potensi tepung pati umbi ganyong dalam meningkatkan aktivitas inhibitor enzim α-glukosidase sehingga dapat berkontribusi dalam pengembangan produk pangan fungsional. penelitian ini dilaksanakan di beberapa laboratorium yaitu: (1) persiapan sampel, uji kadar asam laktat, uji tpc, dan penyimpanan dilakukan di laboratorium teknologi pengolahan susu, departemen peternakan, universitas syiah kuala; (2) pengujian ph dilakukan di laboratorium ilmu teknologi dan produksi ternak ruminansia, fakultas pertanian, universitas syiah kuala; (3) ekstraksi susu fermentasi dilakukan di laboratorium riset, fakultas kedokteran hewan, universitas syiah kuala; dan (4) uji penghambatan enzim α-glukosidase dilakukan di pusat studi biofarmaka tropika lppm, institut pertanian bogor. penelitian ini dilaksanakan sejak bulan april sampai dengan juli 2025. penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (ral) pola faktorial yang terdiri dari 2 faktor yaitu: faktor ab berupa tepung pati umbi ganyong perlakuan kontrol dan penambahan 4%, kemudian faktor w berupa lama penyimpanan (0,1,2,3) minggu. setiap perlakuan diulangi 3 kali sehingga terdapat 24 unit percobaan. hasil penelitian menunjukkan bahwa penambahan tepung pati umbi ganyong pada susu kambing fermentasi dengan lactobacillus rhamnosus selama penyimpanan tidak berpengaruh (p>0,05) terhadap total plate count (tpc). nilai yang diperoleh berkisar antara 10,43 log cfu/ml-9 sampai 10,67 log cfu/ml-9 dan masih memenuhi syarat sni 7552:2018. namun, berpengaruh sangat nyata (p

Lactobacillus rhamnosus is a heterofermentative lactic acid bacterium that is microaerophilic and facultatively anaerobic in shape. Lactobacillus rhamnosus has the potential to act as a probiotic. Probiotics require nutrients for their growth to enhance their metabolic activity, which can be achieved by providing prebiotics. One of the potential sources of prebiotics that can be used is ganyong (Canna discolor). Ganyong is a tuber plant that belongs to a biennial plant and is often classified among tuber plants that have the potential to act as prebiotics because it contains carbohydrates in the form of inulin, which is higher compared to other tubers, with 100 g of ganyong tuber flour containing 23.63% inulin. Ganyong also contains carbohydrates in the form of complex sugars such as fiber and secondary metabolic substances that are necessary for health, such as flavonoids and phenolic compounds that can inhibit the enzyme α-glucosidase. This study aims to examine the potential of ganyong tuber starch flour in enhancing α-glucosidase enzyme inhibitor activity, thereby contributing to the development of functional food products. This research was conducted in several laboratories, namely: (1) Sample preparation, lactic acid content test, TPC, and storage test were performed at the Dairy Processing Technology Laboratory, Department of Animal Husbandry, Syiah Kuala University; (2) pH testing was conducted at the Ruminant Science and Livestock Production Laboratory, Faculty of Agriculture, Syiah Kuala University; (3) Fermented milk extraction was performed at the Research Laboratory, Faculty of Veterinary Medicine, Syiah Kuala University; and (4) The α-glucosidase enzyme inhibition test was conducted at the Tropical Biofarmaka Study Center, LPPM, Bogor Agricultural Institute. This research was conducted from April to July 2025. The study was carried out using a completely randomized design (CRD) with a factorial pattern consisting of 2 factors: factor AB in the form of control and 4% addition of ganyong tuber starch, and factor W representing storage duration (0, 1, 2, 3) weeks. Each treatment was repeated 3 times, resulting in 24 experimental units. Research results show that the addition of ganyong tuber starch flour to fermented goat milk with Lactobacillus rhamnosus during storage has no effect (P>0.05) on the total plate count (TPC). The values obtained ranged from 10.43 log cfu/ml-9 to 10.67 log cfu/ml-9 and still meet the SNI 7552:2018 standards. However, it has a significant effect (P