Electronic Theses and Dissertation

Probiotik Ragi dan Bakteri Asam Laktat (RABAL) memiliki potensi fungsional yang dapat ditingkatkan melalui penambahan limbah ikan sebagai sumber nutrisi tambahan. Limbah ikan kaya akan protein dan mineral, yang berpotensi mempengaruhi aktivitas mikroorganisme fermentatif serta mengubah komposisi metabolit sekundernya. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan limbah ikan terhadap profil fitokimia probiotik RABAL. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan: P0 (tanpa limbah ikan), P1 (10% limbah ikan), P2 (20% limbah ikan), dan P3 (30% limbah ikan) dan dianalisis secara deskriptif. Kandungan fitokimia (alkaloid, flavonoid, saponin, tanin, steroid, dan triterpenoid) diuji menggunakan metode reagen kimia. Hasil penelitian menunjukkan bahwa alkaloid, flavonoid, dan tanin terdeteksi pada semua perlakuan (P0, P1, P2, dan P3), sedangkan saponin, steroid, dan triterpenoid tidak terdeteksi. Penambahan limbah ikan mempengaruhi kandungan alkaloid, flavonoid, dan tanin, yang memiliki sifat antioksidan dan antimikroba. Namun, tidak terdeteksinya saponin, steroid, dan triterpenoid kemungkinan disebabkan oleh rendahnya kandungan awal dalam bahan dasar serta degradasi enzimatik selama fermentasi. Hal ini menunjukkan potensi pemanfaatan limbah ikan untuk meningkatkan kualitas probiotik sebagai suplemen kesehatan maupun agen biopreservatif alami. Penelitian lebih lanjut diperlukan untuk mengevaluasi efek biologis senyawa yang terdeteksi serta kemungkinan optimasi fermentasi guna meningkatkan kandungan metabolit sekunder yang lebih luas. Kesimpulan dari penelitian ini adalah bahwa fermentasi probiotik RABAL dengan penambahan limbah ikan lebih efektif mempertahankan dan meningkatkan kandungan alkaloid, flavonoid, dan tanin dibandingkan senyawa lainnya.

Kata Kunci: Fitokimia, fermentasi, metabolit sekunder, limbah ikan, Probiotik Ragi dan Bakteri Asam Laktat (RABAL).

Yeast and Lactic Acid Bacteria Probiotics (RABAL) have functional potential that can be enhanced by adding fish waste as an additional nutrient source. Fish waste is rich in protein and minerals, which can influence the activity of fermentative microorganisms and alter the composition of their secondary metabolites. This study aims to analyze the effect of fish waste addition on the phytochemical profile of RABAL probiotics. The study used a Completely Randomized Design (CRD) with four treatments: P0 (without fish waste), P1 (10% fish waste), P2 (20% fish waste), and P3 (30% fish waste), and the data were analyzed descriptively. Phytochemical content (alkaloids, flavonoids, saponins, tannins, steroids, and triterpenoids) was tested using chemical reagent methods. The results showed that alkaloids, flavonoids, and tannins were detected in all treatments (P0, P1, P2, and P3), while saponins, steroids, and triterpenoids were not detected. The addition of fish waste influenced the levels of alkaloids, flavonoids, and tannins, which have antioxidant and antimicrobial properties. However, the absence of saponins, steroids, and triterpenoids was likely due to their low initial concentration in the raw materials and enzymatic degradation during fermentation.This finding highlights the potential utilization of fish waste to improve the quality of probiotics as a health supplement and natural biopreservative agent. Further research is needed to evaluate the biological effects of the detected compounds and optimize the fermentation process to enhance the production of a broader range of secondary metabolites.The conclusion of this study is that the fermentation of RABAL probiotics with the addition of fish waste is more effective in maintaining and increasing the levels of alkaloids, flavonoids, and tannins compared to other compounds. Keywords: Fermentation, Fish Waste, Phytochemistry, Yeast and Lactic Acid Bacteria Probiotics (RABAL).