Perbandingan Susu Segar dan Puree Labu Kuning (Cucurbita moschata ex. poir) Terhadap Karakteristik Firm Yoghurt Probiotik Dengan Lacticaseibacillus Paracasei Rb210 - Putu Anjani Dana Risti; Ni Nyoman Puspawati; Ni Wayan Wisaniyasa (Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University, 2025)
Abstract Probiotic firm yoghurt is a solid-textured yoghurt product formulated using probiotic bacterial cultures. Conventional yoghurt generally has limitations in providing probiotic effects because the cultures used often cannot survive in the digestive tract. Therefore, innovation is needed through the use of local isolates of Lacticaseibacillus paracasei RB210, which are known to have high resistance to digestive conditions, and are combined with pumpkin puree as a natural prebiotic source to improve gut microflora balance and enhance the nutritional quality of the product. This study was conducted to determine the effect of the ratio of fresh milk and pumpkin puree on the characteristics of probiotic firm yoghurt, and to find the appropriate ratio to produce probiotic firm yoghurt with the best characteristics. A Completely Randomized Design was used in this research, with treatments consisting of six levels of fresh milk and pumpkin puree ratios: (100:0), (90:10), (80:20), (70:30), (60:40), and (50:50), repeated three times. The data obtained were analyzed using analysis of variance at a 95% confidence level. If the treatment had a significant effect on the parameter, Duncan’s Multiple Range Test was carried out. The results showed that the ratio of fresh milk and pumpkin puree had a significant effect (P<0.05) on total LAB, pH, viscosity, protein content, antioxidant activity, β-carotene content, and sensory attributes, but had no significant effect on the total acid content of probiotic firm yoghurt. The best probiotic firm yoghurt was obtained at the ratio of fresh milk to pumpkin puree of 70:30, with the following characteristics: total LAB 8.62 log CFU/g (4.4 × 10⁸ CFU/g); total acid 0.76%; pH 4.30; viscosity 17.80 P·as; protein content 11.69%; antioxidant activity 16.26%; β-carotene content 13.94 mg/100g; yellow color was preferred, the slightly pumpkin-like taste was favored, and the aroma, texture, and overall acceptability were also well-liked. Keywords: Lacticaseibacillus paracasei RB210, pumpkin, probiotic, yoghurt. Abstrak Firm yoghurt probiotik adalah produk yoghurt bertekstur padat yang diformulasi dengan kultur bakteri probiotik. Produk yoghurt konvensional memiliki keterbatasan dalam memberikan efek probiotik karena kultur yang digunakan umumnya tidak mampu bertahan di saluran pencernaan. Inovasi diperlukan melalui penggunaan isolat lokal Lacticaseibacillus paracasei RB210 yang memiliki ketahanan tinggi terhadap kondisi pencernaan serta dikombinasikan dengan puree labu kuning sebagai sumber prebiotik alami guna meningkatkan keseimbangan mikroflora usus dan mutu gizi produk. Penelitian dilakukan untuk mengetahui pengaruh perbandingan susu segar dan puree labu kuning terhadap karakteristik firm yoghurt probiotik serta mengetahui perbandingan susu segar dan puree labu kuning yang tepat dalam menghasilkan firm yoghurt probiotik dengan karakteristik terbaik. Rancangan Acak Lengkap digunakan dalam penelitian ini, dengan perlakuan berupa perbandingan susu segar dan puree labu kuning yang terdiri dari 6 taraf: (100:0), (90:10), (80:20), (70:30), (60:40) dan (50:50), diulang sebanyak tiga kali. Data yang diperoleh dianalisis dengan sidik ragam pada selang kepercayaan 95%. Apabila perlakuan berpengaruh terhadap parameter, maka analisis dilanjutkan dengan uji jarak berganda Duncan. Dari hasil penelitian, diketahui bahwa perbandingan susu segar dan puree labu kuning berpengaruh nyata (P<0,05) terhadap total BAL, pH, viskositas, kadar protein, aktivitas antioksidan, kadar β-karoten, serta sifat sensoris, namun tidak ditemukan pengaruh terhadap total asam pada firm yoghurt probiotik. Firm yoghurt probiotik terbaik diperoleh pada perlakuan perbandingan susu segar dan puree labu kuning sebesar 70:30 dengan karakteristik total BAL 8,62 log CFU/g (4,4 x 108 CFU/g); total asam 0,76%; pH 4,30; viskositas 17,80 P.as; kadar protein 11,69%; aktivitas antioksidan 16,26%; kadar β-karoten 13,94 mg/100g; warna kuning disukai, rasa agak khas labu kuning disukai, aroma, tekstur dan penerimaan keseluruhan disukai. Kata kunci: Lacticaseibacillus paracasei RB210, labu kuning, probiotik, yoghurt