Electronic Theses and Dissertation

Susu fermentasi yang dihasilkan melalui aktivitas Lactobacillus plantarum memiliki manfaat dalam meningkatkan nilai gizi, rasa, dan daya simpan. Proses ini dapat ditingkatkan dengan penambahan mangga cengkir (Mangifera indica L) sebagai sumber prebiotik alami yang kaya vitamin C, serat, dan antioksidan. Kombinasi ini berpotensi menghasilkan produk pangan fungsional yang lebih unggul.
Penelitian ini bertujuan mengevaluasi pengaruh penambahan ekstrak mangga cengkir terhadap kualitas susu fermentasi dengan parameter pH, total asam, dan aktivitas antioksidan. Penelitian dilakukan pada 11–25 Maret 2025 di tiga laboratorium Fakultas Pertanian, Universitas Syiah Kuala. Menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan empat ulangan (total 20 unit percobaan), perlakuan terdiri dari konsentrasi mangga cengkir 0%, 5%, 15%, 25%, dan 35%.
Hasil penelitian menunjukkan bahwa penambahan ekstrak mangga cengkir memberikan pengaruh signifikan terhadap ketiga parameter. Semakin tinggi konsentrasi mangga, nilai pH menurun dan kadar total asam meningkat, menandakan aktivitas metabolik bakteri yang lebih tinggi. Aktivitas antioksidan meningkat dengan nilai IC50 yang menurun, menunjukkan potensi produk dalam menangkal radikal bebas semakin baik. Dengan demikian, penambahan mangga cengkir efektif meningkatkan kualitas fungsional susu fermentasi.

Fermented milk produced through the activity of Lactobacillus plantarum has the benefit of increasing nutritional value, flavor, and shelf life. This process can be enhanced by the addition of mango cengkir (Mangifera indica L.) as a natural prebiotic source rich in vitamin C, fiber, and antioxidants. This combination has the potential to produce superior functional food products. This study aimed to evaluate the effect of adding mango cengkir extract on the quality of fermented milk, including parameters such as pH, total acid, and antioxidant activity. The study was conducted from March 11–25, 2025, in three laboratories at the Faculty of Agriculture, Syiah Kuala University. A Completely Randomized Design (CRD) was used with five treatments and four replications (a total of 20 experimental units). The treatments consisted of mango cengkir concentrations of 0%, 5%, 15%, 25%, and 35%. The results showed that the addition of mango cengkir extract significantly affected all three parameters. Higher mango concentrations decreased the pH value and increased total acid levels, indicating higher bacterial metabolic activity. Antioxidant activity increased with decreasing IC50 values, indicating the product's potential to ward off free radicals. Thus, the addition of mango cengkir effectively improves the functional quality of fermented milk.