Electronic Theses and Dissertation

Susu merupakan sumber pangan bergizi tinggi yang mengandung protein, lemak, vitamin, dan mineral, namun mudah mengalami kerusakan akibat aktivitas mikroorganisme. Salah satu upaya untuk meningkatkan mutu serta memperpanjang daya simpan susu adalah melalui pengolahan dengan fermentasi yang menggunakan bantuan bakteri asam laktat, seperti Lactobacillus acidophilus. Penambahan bahan alami berupa puree buah tin (Ficus carica L.) berpotensi meningkatkan nilai fungsional susu fermentasi karena buah tin mengandung vitamin C, senyawa fenolik, flavonoid, dan antioksidan yang dapat mendukung pertumbuhan bakteri asam laktat serta memberikan efek antibakteri
Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh penambahan puree buah tin pada nilai Total Plate Count (TPC), aktivitas antibakteri pada Escherichia coli dan Staphylococcus aureus, sekaligus kadar vitamin C pada susu acidophilus. Penelitian disusun menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan persentase penambahan puree buah tin, yaitu P0 (0%), P1 (15%), P2 (20%), dan P3 (25%), yang masing-masing terdiri atas empat ulangan. Data kadar vitamin C dihitung menggunakan analisis ragam (ANOVA) dan dilanjutkan dengan uji lanjut Duncan's Multiple Range Test (DMRT), sementara itu data Total Plate Count (TPC) dan aktivitas antibakteri dilakukan pendekatan secara deskriptif.
Berdasarkan hasil penelitian, diketahui bahwa penambahan puree buah tin meningkatkan nilai Total Plate Count (TPC) seiring dengan meningkatnya konsentrasi puree buah tin dan seluruh perlakuan telah memenuhi standar minimal jumlah bakteri pada susu fermentasi. Penambahan puree buah tin menunjukkan pengaruh yang sangat nyata (P

Milk is a highly nutritious food source containing protein, fat, vitamins, and minerals; however, it is highly susceptible to spoilage due to microbial activity. One approach to improving milk quality and extending its shelf life is fermentation using lactic acid bacteria, such as Lactobacillus acidophilus. The addition of natural ingredients, such as fig (Ficus carica L.) puree, has the potential to enhance the functional value of fermented milk because figs are rich in vitamin C, phenolic compounds, flavonoids, and antioxidants that may support the growth of lactic acid bacteria while also providing antibacterial properties. This study aimed to evaluate the effect of fig puree addition on the Total Plate Count (TPC), antibacterial activity against Escherichia coli and Staphylococcus aureus, and vitamin C content of acidophilus milk. The experiment was arranged using a Completely Randomized Design (CRD) with four treatments based on different levels of fig puree addition: P0 (0%), P1 (15%), P2 (20%), and P3 (25%), each with four replications. Data on vitamin C content were analyzed using Analysis of Variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT), whereas Total Plate Count (TPC) and antibacterial activity were analyzed descriptively. The results showed that the addition of fig puree increased the Total Plate Count (TPC) as the concentration of fig puree increased, and all treatments met the minimum standard for viable bacterial counts in fermented milk. The addition of fig puree had a highly significant effect (P