Electronic Theses and Dissertation

Kolesterol merupakan salah satu penyumbang kematian tertinggi di Indonesia, dengan penyakit yang ditimbulkan berupa hiperkolesterolemia, hiperlipidemia, jantung koroner, hipertensi, serta stroke. Faktor penyebab tingginya kadar kolesterol adalah makanan dan minuman yang dikosumsi serta pola hidup yang tidak sehat. Upaya untuk menurunkan kadar kolesterol adalah dengan pemilihan makanan yang sehat, seperti produk susu fermentasi menggunakan Lactobacillus plantarum dengan penambahan prebiotik berupa pisang kepok. Potensi pisang kepok sebagai prebiotik didasarkan pada kandungan inulin dan fruktooligosakarida sebanyak 2,10% dan 1%. Penelitian ini bertujuan untuk mengkaji potensi puree pisang kepok (Musa acuminata × balbisiana) pada susu fermentasi menggunakan Lactobacillus plantarum dan pengaruhnya terhadap viabilitas probiotik selama proses penyimpanan dan kemampuan menghambat pembentukan kolesterol secara in vitro.
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 pembentukan kolesterol dilakukan di Laboratorium Pusat Studi Pangan dan Gizi, Universitas Gajah Mada. Pelaksanaan penelitian dilakukan pada bulan November 2024 s/d Januari 2025.
Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) pola faktorial yang terdiri dari 2 faktor yaitu: faktor P berupa puree pisang kepok perlakuan kontrol dan penambahan 15%, kemudian faktor V berupa lama penyimpanan (0,1,2,3) minggu. Setiap perlakuan diulangi 3 kali sehingga terdapat 24 unit percobaan.
Hasil penelitian menunjukkan bahwa penambahan puree pisang kepok pada susu kambing fermentasi dengan Lactobacillus plantarum selama penyimpanan berpengaruh sangat nyata (P

Cholesterol is one of the leading causes of death in Indonesia, with diseases such as hypercholesterolemia, hyperlipidemia, coronary heart disease, hypertension, and stroke. Several factors that cause high cholesterol levels are food and beverages consumed and unhealthy lifestyles. Efforts to lower cholesterol levels include choosing healthy foods, such as fermented milk products using Lactobacillus plantarum with the addition of plantain as a prebiotic. The potential of plantain as a prebiotic is based on its inulin and fructooligosaccharide content of 2.10% and 1% . This study aims to examine the potential of kepok banana (Musa acuminata × balbisiana) puree in fermented milk using Lactobacillus plantarum and its effect on probiotic viability during storage and its ability to inhibit cholesterol formation in vitro.. This study was conducted in several laboratories, namely: (1) Sample preparation, lactic acid content testing, TPC testing, and storage were carried out at the Dairy Processing Technology Laboratory, Department of Animal Science, Syiah Kuala University; (2) pH testing was carried out at the Ruminant Animal Science and Production Laboratory, Faculty of Agriculture, Syiah Kuala University; (3) Fermented milk extraction was carried out at the Research Laboratory, Faculty of Veterinary Medicine, Syiah Kuala University; and (4) Cholesterol inhibition testing was carried out at the Center for Food and Nutrition Studies Laboratory, Gajah Mada University. The research was conducted from November 2024 to January 2025. This study was conducted using a completely randomized design (CRD) with a factorial pattern consisting of two factors: factor P, which was the control treatment and 15% addition of kepok banana puree, and factor V, which was the storage period (0, 1, 2, 3) weeks. Each treatment was repeated three times, resulting in 24 experimental units. The results showed that adding kepok banana puree to goat milk fermented with Lactobacillus plantarum during storage had a significant effect (P