Electronic Theses and Dissertation

Susu kambing berpotensi dikembangkan menjadi pangan fungsional melalui fermentasi sinbiotik dengan kombinasi probiotik Lactobacillus plantarum, Lactobacillus acidophilus, dan prebiotik alami berupa puree mangga cengkir (Mangifera indica L.). Penelitian ini bertujuan mengevaluasi pengaruh penambahan puree mangga cengkir terhadap viabilitas bakteri asam laktat, aktivitas antioksidan, kadar kolesterol, dan aktivitas enzim α-glukosidase pada susu kambing fermentasi sinbiotik. Penelitian menggunakan Rancangan Acak Lengkap (RAL) nonfaktorial dengan empat perlakuan penambahan puree mangga cengkir, yaitu 0% (P0), 5% (P1), 20% (P2), dan 35% (P3), masing-masing empat ulangan. Susu kambing dipasteurisasi, diinokulasi dengan Lactobacillus plantarum dan Lactobacillus acidophilus masing-masing 2,5%, kemudian difermentasi pada suhu 37°C selama 18 jam. Parameter yang diamati meliputi Total Plate Count (TPC), aktivitas antioksidan metode DPPH, kadar kolesterol menggunakan Gas Chromatography (GC), dan aktivitas enzim α-glukosidase secara in vitro. Hasil penelitian menunjukkan bahwa seluruh perlakuan menghasilkan jumlah bakteri asam laktat di atas standar minimal pangan probiotik, sehingga viabilitas bakteri tetap terjaga. Aktivitas antioksidan meningkat dengan penambahan puree mangga cengkir dan mencapai nilai terbaik pada perlakuan P2 (20%) dengan nilai IC₅₀ sebesar 6,83 ppm yang tergolong antioksidan sangat kuat. Kadar kolesterol seluruh perlakuan berada di bawah batas deteksi metode GC (

Goat milk has considerable potential to be developed as a functional food through synbiotic fermentation using probiotic bacteria and natural prebiotics. This study aimed to evaluate the effect of adding cengkir mango (Mangifera indica L.) puree on the viability of lactic acid bacteria, antioxidant activity, cholesterol content, and α-glucosidase inhibitory activity of synbiotic fermented goat milk. A completely randomized design (CRD) with four treatments was employed, consisting of 0% (P0), 5% (P1), 20% (P2), and 35% (P3) cengkir mango puree, with four replications for each treatment. Pasteurized goat milk was inoculated with Lactobacillus plantarum and Lactobacillus acidophilus (2.5% each) and fermented at 37°C for 18 h. The observed parameters included Total Plate Count (TPC), antioxidant activity using the DPPH method, cholesterol content determined by Gas Chromatography (GC), and α-glucosidase activity assessed in vitro. The results showed that all treatments maintained lactic acid bacteria counts above the minimum requirement for probiotic foods, indicating good bacterial viability throughout fermentation. Antioxidant activity increased with the addition of cengkir mango puree, with the highest activity observed in P2 (20%), which exhibited an IC₅₀ value of 6.83 ppm and was classified as a very strong antioxidant. Cholesterol levels in all treatments were below the detection limit of the GC method (