Electronic Theses and Dissertation

Bakteri asam laktat (BAL) pada proses fermentasi susu dapat memperpanjang masa simpan sehingga meningkatkan kandungan nutrisi dari susu. Salah satu jenis BAL yang dapat dimanfaatkan pada fermentasi susu adalah Lactobacillus acidophilus. Bakteri Lactobacillus acidophilus dapat berfungsi sebagai probiotik jika dikonsumsi dengan keadaan hidup dalam jumlah yang cukup dapat berkembangbiak dalam pencernaan yang memberikan efek baik bagi saluran pencernaan. Probiotik dalam pertumbuhannya membutuhkan substrat yang kaya akan nutrisi, salah satunya adalah karbohidrat yang termasuk dalam golongan serat larut (soluble dietary fibre). Salah satu sumber prebiotik potensial yang dapat digunakan adalah ganyong (Canna discolor). Ganyong memiliki kandungan karbohidrat sebesar 88,2% dan berpotensi sebagai prebiotik karena kaya akan kandungan inulin. Selain mengandung karbohidrat berupa inulin ganyong juga berpotensi mengandung karbohidrat dalam bentuk gula kompleks sehingga dapat digunakan sebagai penghasil amilum. Selain itu ganyong juga mengandung senyawa metabolit sekunder yang diperlukan untuk kesehatan meliputi alkaloid, flavonoid, steroid, dan fenolik. Senyawa metabolit sekunder tumbuhan memiliki banyak manfaat bagi manusia diantaranya sebagai obat diabetes. Inhibitor enzim α-glukosidase dapat digunakan pada penyakit diabetes mellitus. Meskipun pemanfaatan tepung pati ganyong sebagai prebiotik pada fermentasi susu kambing telah dilakukan, tetapi studi mengenai potensi ganyong (Canna discolor) untuk meningkatkan viabilitas probiotik selama proses penyimpanan dan meningkatkan inhibitor enzim α-glukosidase belum banyak diteliti yang melatarbelakangi penelitian ini.
Tujuan penelitian ini adalah untuk mengetahui potensi susu fermentasi yang telah ditambahkan tepung pati ganyong (Canna discolor) terhadap viabilitas probiotik selama penyimpanan dan meningkatkan inhibitor enzim α-glukosidase. Penelitian dilaksanakan di beberapa Laboratorium yaitu: (1) Persiapan sampel, uji TPC, uji kadar asam laktat, dan penyimpanan dilakukan di Laboratorium Teknologi Pengolahan Susu, Fakultas Pertanian Universitas Syiah Kuala; (2) Uji pH dilakukan di Laboratorium Ilmu Teknologi dan Produksi Ternak Ruminansia, Fakultas Pertanian, Universitas Syiah Kuala; (3) Ekstrasi susu fermentasi dilakukan di Laboratorium Teknologi Veteriner, Fakultas Kedokteran Hewan, Universitas Syiah Kuala; dan (4) Uji penghambatan enzim α-glukosidase dilakukan di Pusat Studi Biofarmaka Tropika LPPM, Institut Pertanian Bogor. Penelitian dilakukan pada bulan Maret - Juni 2025. Penelitian ini dilakukan menggunakan rancangan acak lengkap faktorial (RALF) yang terdiri dari 2 perlakuan dan 3 ulangan sehingga diperoleh 6 unit percobaan. Adapun perlakuan penelitian yang diberikan merupakan penambahan tepung pati ganyong dengan persentase yang berbeda (0%, 2%).
Hasil penelitian menunjukkan bahwa penambahan tepung pati ganyong 2% dan lama penyimpanan (0,1,2,3,4) minggu menggunakan bakteri Lactobacillus acidophilus pada susu kambing fermentasi berpengaruh terhadap pH, kadar asam laktat, dan total bakteri probiotik, tetapi tidak berpengaruh terhadap kemampuan penghambatan enzim α-glukosidase. Penambahan tepung pati ganyong menghasilkan susu fermentasi dengan pH dan kadar asam laktat yang lebih baik. Penurunan kualitas susu kambing fermentasi dimulai pada pengujian minggu ke-3 sampai minggu ke-4 yang ditandai dengan penurunan total bakteri probiotik.

Lactic acid bacteria (LAB) in the milk fermentation process can extend shelf life, thereby increasing the nutritional content of milk. One type of LAB that can be used in milk fermentation is Lactobacillus acidophilus. Lactobacillus acidophilus bacteria can function as probiotics if consumed in sufficient quantities while alive, as they can multiply in the digestive tract and have a beneficial effect on the digestive system. Probiotics require a nutrient-rich substrate for their growth, one of which is carbohydrates belonging to the soluble dietary fiber group. One potential prebiotic source that can be used is ganyong (Canna discolor). Ganyong contains 88.2% carbohydrates and has potential as a prebiotic due to its high inulin content. In addition to containing carbohydrates in the form of inulin, ganyong also has the potential to contain carbohydrates in the form of complex sugars, making it suitable as a starch producer. Furthermore, ganyong contains secondary metabolites essential for health, including alkaloids, flavonoids, steroids, and phenolics. Plant secondary metabolites offer numerous benefits for humans, including as a treatment for diabetes. α-Glucosidase enzyme inhibitors can be used in the treatment of diabetes mellitus. Although the use of ganyong starch as a prebiotic in goat milk fermentation has been studied, research on the potential of ganyong (Canna discolor) to enhance probiotic viability during storage and increase α-glucosidase enzyme inhibitors is limited, which motivates this study. The objective of this study was to determine the potential of fermented milk supplemented with ganyong starch (Canna discolor) on probiotic viability during storage and to enhance α-glucosidase enzyme inhibitors. The study was conducted in several laboratories: (1) Sample preparation, TPC testing, lactic acid content testing, and storage were carried out at the Dairy Processing Technology Laboratory, Faculty of Agriculture, Syiah Kuala University; (2) pH testing was conducted at the Laboratory of Science and Technology of Ruminant Production, Faculty of Agriculture, Syiah Kuala University; (3) Fermented milk extraction was conducted at the Veterinary Technology Laboratory, Faculty of Veterinary Medicine, Syiah Kuala University; and (4) α-glucosidase enzyme inhibition tests were conducted at the Tropical Bioactive Compounds Research Center, LPPM, Bogor Agricultural University. The study was conducted from March to June 2025. This study used a completely randomized factorial design (CRFD) consisting of 2 treatments and 3 replications, resulting in 6 experimental units. The treatments administered involved the addition of ganyong starch flour at different percentages (0%, 2%). The results showed that the addition of 2% ganyong starch flour and storage duration (0, 1, 2, 3, 4 weeks) using Lactobacillus acidophilus bacteria in fermented goat milk affected pH, lactic acid content, and total probiotic bacteria, but did not affect α-glucosidase enzyme inhibition activity. The addition of cassava starch produced fermented milk with better pH and lactic acid content. The decline in the quality of fermented goat milk began in the third to fourth week of testing, marked by a decrease in total probiotic bacteria.