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Kembali| NIM (Student Number) | G1F012084 |
|---|---|
| Nama Mahasiswa | PUTRI SUKMA ANDRIANA |
| Judul Artikel | AKTIVITAS ANTIBAKTERI YOGHURT KULIT PISANG KEPOK (Musa balbisiana Colla) TERHADAP PERTUMBUHAN Escherichia coli PENYEBAB DIARE |
| Abstrak | Kulit pisang kepok (Musa balbisiana Colla) mengandung senyawa fenolik seperti tanin yang dapat dimanfaatkan sebagai antibakteri salah satunya yaitu bakteri Escherichia coli. Kebanyakan masyarakat hanya mengkonsumsi bagian buah pisang saja, sehingga perlu dilakukan inovasi baru agar pemanfaatanya lebih maksimal, salah satunya adalah dibuat sediaan minuman yoghurt. Tujuan penelitian ini yaitu untuk mengetahui aktivitas yoghurt kulit pisang kepok terhadap pertumbuhan E. coli penyebab diare, dan formulasi yoghurt kulit pisang kepok yang disukai oleh konsumen. Penelitian ini merupakan penelitian eksperimental dengan 4 kelompok perlakuan yaitu Formula 1 (kontrol negatif), Formula 2 (sari kulit pisang kepok 1%), Formula 3 (sari kulit pisang kepok 3%), dan Formula 4 (sari kulit pisang kepok 5%). Uji aktivitas antibakteri menggunakan difusi cakram, uji kualitas yoghurt meliputi pengukuran pH dan organoleptik yaitu aroma, rasa, warna, tekstur, dan kekentalan. Data organoleptik dianalisis secara deskriptif dan statistik. Berdasarkan uji aktivitas antibakteri yoghurt kulit pisang kepok Formula 1, 2, 3 dan 4, serta kontrol positif berupa yoghurt di pasaran dapat menghambat pertumbuhan bakteri E. coli dengan zona hambat masing-masing 6,83 mm, 13,28 mm, 14,89 mm, 15,67 mm, dan 12,11 mm. Data zona hambat diuji statistik menggunakan anova one-way taraf kepercayaan 95% dilanjut uji BNT yang hasilnya berbeda signifikan (p=0,05). Hasil uji organoleptic menunjukan bahwa formula 3 merupakan formula paling disukai. |
| Abstrak (Inggris) | Kepok banana peel (Musa balbisiana Colla) contains phenolic compounds such as tannins that can be used as an antibacterial. Most people consume only part of the fruit, we need new innovations to optimize the use of banana, which is to be made as a yoghurt drink. This study aims to determine the activity of kepok banana peel yoghurt on the growth of E. coli causing diarrhea, and kepok banana peel yoghurt formulations favored by consumers. This study was an experimental study with 4 treatment groups, which were Formula 1 (negative control), Formula 2 (kepok banana peel essence 1%), Formula 3 (kepok banana peel essence 3%), and Formula 4 (kepok banana peel essence 5%). Antibacterial activity was tested using disc diffusion method, yoghurt quality test included measurement of pH and organoleptic, such as flavor, savor, color, texture, and viscosity. Organoleptic data were analyzed descriptively and statistically. Based on the results of antibacterial activity test, kepok banana peel yoghurt formula 1, 2, 3, and 4, as well as the positive control (yoghurt in the market) inhibited the growth of E. coli with consecutive inhibition zone 6.83 mm, 13.28 mm, 14.89 mm, 15.67 mm and 12.11 mm. Statistical analysis were performed using ANOVA one-way, continued with LSD resulted different significantly between each formula. Formula 3 was the most preferred formula by consumers. |
| Kata Kunci | Escherichia coli (E. coli), Pisang Kepok (M. balbisiana Colla), Yoghurt, Organoleptik, Antibakteri |
| Nama Pembimbing 1 | Dr. Warsinah, M.Si., Apt |
| Nama Pembimbing 2 | Dr. Sri Sutji Susilowati, M.Si., Apt |
| Tahun | 2016 |
| Jumlah Halaman | 9 |
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