| dc.description.abstract | Hiperkolesterolemia merupakan suatu keadaan dimana kadar kolesterol dalam darah ≥200 mg/dl (Kumar et al. 2022). Berdasarkan American Heart Association (AHA) prevalensi penderita kolesterol di atas usia 20 tahun yakni sebesar 11,9% (Benjamin et al. 2018). Di Indonesia, berdasarkan data Riskesdes (2018) prevalensi penderita kolesterol pada penduduk berusia di atas 15 tahun yang memiliki kadar kolesterol borderline sebesar 21,2% dan yang memiliki kadar kolesterol tinggi sebesar 7,6%. Berdasarkan kelompok umur, prevalensi tertinggi pada usia 55-64 tahun yakni sebesar 12,6%. Upaya untuk menurunkan kolesterol telah banyak dilakukan, salah satunya pengembangan produk pangan fungsional.
Susu kuda liar Sumbawa merupakan susu murni yang dihasilkan dari kuda Sumbawa yang berada dalam masa laktasi dan memiliki kandungan gizi yang tinggi serta memiliki manfaat kesehatan. Susu kuda liar Sumbawa juga bisa bertahan selama lima bulan pada suhu ruang tanpa proses pengolahan. Akan tetapi, pemanfaatan susu kuda liar Sumbawa masih sangat terbatas karena kualitas sensoris yang rendah karena adanya proses fermentasi alami yang akan memengaruhi tingkat penerimaan. Penambahan bakteri sebagai kultur starter merupakan salah satu cara untuk meningkatkan kualitas sensoris, kandungan gizi, manfaat kesehatan, serta tingkat penerimaan produk.
Penelitian ini bertujuan untuk mengembangkan dan menganalisis produk susu kuda liar Sumbawa sebagai minuman susu fermentasi, menganalisis karakteristik fisik, kandungan gizi, total BAL, uji in vitro potensi penurunan kolesterol, serta mengevaluasi karakteristik sensoris berdasarkan uji kesukaan, uji ranking kesukaan, dan Quantitative Descriptive Analysis (QDA). Penelitian ini menggunakan desain Rancangan Acak Lengkap (RAL) satu faktor yakni perbedaan jenis starter (P1= Lacticaseibacillus rhamnosus; P2= Lactobacillus bulgaricus dan Streptococcus thermophilus).
Hasil penelitian menunjukkan bahwa minuman susu fermentasi pada perlakuan P1 (L. rhamnosus) memiliki hasil terbaik yaitu kadar air 80,20%, kadar abu 0,70%, kadar protein 2,29%, kadar lemak 0,18%, kadar karbohidrat 16,62%, kadar laktosa 8,43%, total asam tertitrasi 0,55%, pH 4,35, total padatan terlarut 13,10°Brix, viskositas 78,00 mPa.s, sineresis 74,66%, dan total BAL 3,42x109 CFU/ml. Uji in vitro potensi penurunan kolesterol menunjukkan bahwa minuman susu fermentasi P1 (L. rhamnosus) memiliki potensi penurunan kolesterol tertinggi yakni sebesar 59,41 mg/dl.
Hasil analisis uji kesukaan menunjukkan bahwa kesukaan overall cenderung lebih tinggi pada minuman susu fermentasi P2 (L. bugaricus dan S. thermophilus). Hasil ini sejalan dengan hasil uji ranking kesukaan yang menunjukkan bahwa minuman susu fermentasi P2 (L. bulgaricus dan S. thermophilus) memiliki ranking kesukaan tertinggi (ranking 1) yang ditunjukkan dengan nilai rata-rata pembobotan tertinggi. Sebagian besar panelis menyatakan bahwa produk minuman susu fermentasi dari susu kuda liar Sumbawa memiliki rasa asam dan aroma khas yang kuat. Hal ini dapat disebabkan dari bahan baku susu kuda liar Sumbawa yang digunakan memiliki aroma dan rasa yang sangat khas sehingga menurunkan kesukaan panelis. Adapun berdasarkan uji Quantitative Descriptive Analysis (QDA) minuman susu fermentasi P2 (L. bulgaricus dan S. thermophilus) memiliki warna yang lebih putih serta rasa yang lebih asam. Rasa yang lebih asam lebih disukai panelis karena rasa asam dapat mengurangi rasa skunky. Adapun minuman susu fermentasi P1 (L. rhamnosus) memiliki penampakan yang lebih smoothness dan lebih kental, aroma asam dan rasa skunky yang lebih dominan, memiliki sedikit rasa manis, dan aftertaste sedikit pahit. | id |
| dc.description.abstract | Hypercholesterolemia is a condition where the cholesterol level in the blood is ≥200 mg/dl (Kumar et al. 2022). Cholesterol is a problem with relatively high prevalence. Based on the data from American Heart Association (AHA), the prevalence of cholesterol in patients over 20 years old is 11.9%. Meanwhile, in Indonesia, based on Riskesdas (Research of Basic Health) data in 2018, the prevalence of borderline cholesterol patients over the age of 15 is 21.2%, and those with high cholesterol levels are 7.6%. Based on age, the highest prevalence found in the 55-64 age group is 12.6%. Many efforts have been made to reduce cholesterol problems, including developing functional food products.
Sumbawa wild horse milk is pure milk produced from Sumbawa horses that have high nutritional content and have health benefits. It can survive for five months at room temperature without processing and has health benefits. However, the utilization of Sumbawa wild horse milk is still limited because of its low sensory quality due to natural fermentation, which also adversely affects its acceptability. Adding bacteria as culture starter is one of the methods to improve its quality, natural content, health benefits, and product acceptability.
This study aimed to develop and analyzed the content of Sumbawa wild horse milk product as fermented milk drink with the addition of bacteria, in vitro analysis cholesterol-lowering potential, and evaluation of sensory characteristics based on liking test, liking ranking test, and Quantitative Descriptive Analysis (QDA). This study used a one-factor, Completely Randomized Design (CRD), namely different types of starters. The treatment in this study was the use of starter Lacticaseibacillus rhamnosus (P1) and commercial starter Lactobacillus bulgaricus and Streptococcus thermophilus (P2).
Fermented milk drink of Sumbawa wild horse milk in the treatment P1 (L. rhamnosus) had the best results which were 80.20% moisture content, 0.70% ash content, 2.29% protein content, 0.18% fat content, 16.62% carbohydrate, 8.43% lactose content, 0.55% titratable acidity, pH 4.35, 13.10 °Brix total soluble solids, 78.00 mPa.s viscosity, 74.66% syneresis, and 3.42x109 CFU/ml total LAB. In vitro analysis P1 (L. rhamnosus) had potential to decrease cholesterol 59.41 mg/dl.
The results of the liking test analysis showed that overall liking tended to be higher for fermented milk drink P2 (L. bulgaricus and S. thermophilus). This result was in line with the results of the liking ranking test, which showed that fermented milk drink P2 (L. bulgaricus and S. thermophilus) had the highest liking ranking (rank 1), as indicated by the highest weighted average value. Most panelists agreed that the fermented milk drink of Sumbawa wild horse milk had a sour taste and a strong, distinctive smell. This could be because the raw material used for Sumbawa wild horse milk had a strong, distinct smell and taste, which might have reduced the panelists' preferences. Based on the Quantitative Descriptive Analysis (QDA) test, fermented milk drink P2 (L. bulgaricus and S. thermophilus) had a whiter colour and a more sour taste. Panelists preferred a more sour taste since it could mask the skunky taste. The P1 (L. rhamnosus) fermented milk drink had a smoother and thicker appearance, a more dominant sour aroma and skunky taste, a slightly sweet taste and a bitter aftertaste. | id |
