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Title: | Karakteristik Yoghurt Probiotik yang difortifikasi dengan Nanopartikel ZnO |
Other Titles: | Characteristics and Antibacterial Activity Of Zno Nanoparticle-Fortified Probiotic Yogurt |
Authors: | Arief, Irma Isnafia Budiman, Cahyo Abidin, Zaenal Sari, Pipit Erlita |
Issue Date: | 2024 |
Publisher: | IPB University |
Abstract: | Defisiensi zink merupakan prevalensi defisiensi mikronutrien yang paling
umum terjadi di seluruh dunia, terutama di negara berkembang. Ada lebih dari 25%
penduduk Indonesia yang telah menderita defisiensi zink. Zink merupakan mineral
esensial yang dibutuhkan selama proses kehamilan hingga perkembangan anak, dan
juga berperan penting dalam meningkatkan penyerapan usus, menjaga sistem imun,
serta memiliki efek bakterisida. Untuk memenuhi asupan zink ini maka perli
melakukan fortifikasi pangan dengan memanfaatkan mineral zink juga telah
tersedia dalam bentuk nanopartikel berupa ZnO (zink oksida) yang telah dijamin
aman untuk digunakan sebagai bahan tambahan pangan. Penelitian ini menguji
karakteristik yoghurt yang difortifikasi dengan nanopartikel ZnO.
Adapun pengujian yang dilakukan meliputi nilai pH, viskositas, total asam
tertitrasi, serta dilakukan juga uji komposisi yoghurt, analisis mikrobiologi, analisis
aktivitas antibakteri, dan uji organoleptik. Dalam pembuatan yoghurt,
menggunakan starter Streptococcus thermophilus dan Lactobacillus bulgaricus,
dan Lactiplantibacillus plantarum subsp. plantarum IIA-1A5 (Accession Number:
OR473281). Penelitian ini diterapkan enam perlakuan yaitu (1) yoghurt plain, (2)
yoghurt probiotik, (3) Yoghurt Probiotik + nano ZnO komersial, (4) Yoghurt
Probiotik + nano ZnO sintetik (sudah ada kandungan pektin di dalamnya), (5)
Yoghurt Probiotik + nano ZnO sintetik (tanpa pektin), (6) Yoghurt Probiotik +
pektin. Setiap perlakuan dilakukan tiga ulangan. Data diolah dengan analisis ragam
(ANOVA). Data diuji lanjut jika berbeda nyata (P<0,05) menggunakan Uji Tukey.
Pengujian statistik data uji organoleptik diolah menggunakan uji non parametrik
Kruskal-Walis. Hasil penelitian menunjukkan perbedaan berbeda nyata (P < 0.05)
pada analisis viskostas, total bakteri asam laktat, dam mutu hedonik warna.
Aktivitas antibakteri menunjukkan hasil sedang, dengan kisaran luas zona hambat
di antara 5 sampai 10 mm. Berdasarkan hasil penelitian yang telah dilakukan,
yoghurt yang difortifikasi dengan nanopartikel ZnO menunjukkan karakteristik
fisikokimia dan BAL yang sesuai dengan standar SNI Yoghurt (2009). Zinc deficiency is a prevalent global issue, particularly acute in developing nations, with over a quarter of the Indonesian population suffering from this micronutrient deficiency. Zinc, an essential mineral required from pregnancy through to child development, plays a critical role in enhancing intestinal absorption, maintaining the immune system, and exerting bactericidal effects. Fortification of food with zinc, including the use of zinc oxide (ZnO) nanoparticles, has been recognized as a safe and effective method to address this deficiency. This study examines the characteristics of yogurt fortified with ZnO nanoparticles. The research involved various tests including physicochemical assessments encompassing pH values, viscosity, total titratable acidity, as well as yogurt composition analysis, microbiological analysis, antibacterial activity evaluation, and organoleptic tests. The yogurt was prepared using starter cultures of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactiplantibacillus plantarum subsp. plantarum IIA-1A5 (Accession Number: OR473281). Six treatments were applied: (1) plain yogurt, (2) probiotic yogurt, (3) Probiotic yogurt with commercial nano ZnO, (4) Probiotic yogurt with synthetic nano ZnO (containing pectin), (5) Probiotic yogurt with synthetic nano ZnO (without pectin), and (6) Probiotic yogurt with pectin. Each treatment was replicated thrice. Data were analyzed using Analysis of Variance (ANOVA) and further tested using Tukey's test for significant differences (P<0.05). Organoleptic test data were statistically evaluated using the non-parametric Kruskal-Wallis test. The results indicated significant differences (P<0.05) in viscosity, total lactic acid bacteria, and the hedonic quality of color. The antibacterial activity exhibited moderate effectiveness, with inhibition zones ranging from 5 to 10 mm. Based on the findings, yogurt fortified with ZnO nanoparticles demonstrated physicochemical characteristics and lactic acid bacteria content that conformed to the Indonesian National Standard for Yogurt (SNI Yoghurt, 2009). |
URI: | http://repository.ipb.ac.id/handle/123456789/152733 |
Appears in Collections: | MT - Animal Science |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover.pdf Restricted Access | Cover | 473.55 kB | Adobe PDF | View/Open |
Full teks.pdf Restricted Access | Full text | 717.19 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 641.21 kB | Adobe PDF | View/Open |
Lembar pengesahan.pdf Restricted Access | Lembar Pengesahan | 341.65 kB | Adobe PDF | View/Open |
Tesis Pipit Erlita .pdf Restricted Access | Tesis | 6.45 MB | Adobe PDF | View/Open |
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