Evaluasi Mutu Susu Komplementasi Kacang Hijau dan Kacang Kedelai Yang Difermentasi Oleh Lactobacillus plantarum 1 R.11.1.2 - Yusdianti '; Usman Pato; Yusmarini ' (Jurnal Online Mahasiswa (JOM) Bidang Pertanian, 2014)
The mixture of mungbean milk and soybean milk fermented by Lactobacillus plantarum 1R.11.1.2 diharapkan mampu menghasilkan minuman fermentasi yang lebih lengkap nilai gizi dan manfaat kesehatannya. R.11.1.2 was expected to produce a fermented beverage that is more completed nutritional value and has health benefits. Isolat Lactobacillus plantarum 1 R.11.1.2 merupakan hasil isolasi dari susu kedelai yang terfermentasi secara spontan. Lactobacillus plantarum 1 R.11.1.2 was isolated from spontaneously fermented soy milk. Penelitian dilaksanakan secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 kali ulangan sehingga diperoleh 15 unit percobaan. Research was carried out experiments using a Completely Randomized Design (CRD) with 5 treatments and 3 replications in order to obtain 15 experimental units. Data yang diperoleh dianalisis secara statistik dengan menggunakan analisis sidik ragam (ANOVA). The data obtained were statistically analyzed using Analysis of Variance (ANOVA). Jika F hitung lebih besar atau sama dengan F tabel maka dilanjutkan dengan uji DNMRT pada taraf 5%. If the calculated F is greater than or equal to F table then continued with DNMRT test at 5% level. Hasil analisis total asam tertitrasi susu fermentasi berkisar 0,32%-0,38%, pH susu fermentasi berkisar 4,26%-4,39%, total padatan susu fermentasi berkisar 10,48%-14,18% dan kadar protein susu fermentasi berkisar 1,22%-1,63%. The result of the present study indicate that initial pH of soy milk 6,99 and mungbean milk 6,80 significantly decreased to 4,25-4,39 and tirable acidity 0,32%-0,38% after fermentation. The total solid and protein contens of fermented milks were 10.48%-14.18% and 1,22%-1,63%Penilaian uji hedonik dan deskriptif terhadap aroma susu fermentasi 3,10 dan 3,36, penilaian uji hedonik dan deskriptif terhadap rasa susu fermentasi 3,09 dan 3,28, penilaian uji hedonik terhadap penerimaan keseluruhan terhadap susu fermentasi 3,10 dan 3,29. respetively. Sensory evaluation data show that panelist were slightly like the fermented drink made from mungbean and soybean. Kata kunci: susu fermentasi, Lactobacillus plantarum 1 R.11.1.2, kacang hijau dan kacang kedelai. Keywords: Fermentation, Lactobacillus plantarum 1 R.11.1.2, Mungbean and Soybean.