Perbedaan Konsentrasi Starter Tangkai Cabai (Capsicum sp) terhadap Karakteristik Kimia dan Mikrobiologi Yogurt Kacang Hijau (Vigna radiata. L)
Differences in Starter Concentration from Chili Stalks (Capsicum sp) on the Chemical and Microbiological Characteristics of Mung Bean Yogurt (Vigna radiata. L)
DOI:
https://doi.org/10.25047/jii.v24i1.4270Keywords:
Kacang Hijau, Kimia, Mikrobiologi, Tangkai Cabai, YogurtAbstract
Kultur yogurt yang relatif mahal serta terbatasnya ketersediaan bahan di pasar, tangkai cabai mengandung bakteri L. bulgaricus dapat digunakan sebagai kultur yoghurt. Tujuan penelitian adalah mengetahui pengaruh konsentrasi starter tangkai cabai terhadap karakteristik kimia (pH, kadar protein, kadar lemak, kadar laktosa) dan mikrobiologi (Total bakteri asam laktat) serta menentukan perlakuan terbaik konsentrasi tangkai cabai pada yogurt kacang hijau. Rancangan percobaan digunakan adalah Rancangan Acak Lengkap (RAL) 2 perlakuan konsentrasi tangkai cabai 0,6% (M1) dan 1,2% (M2) dengan 3 ulangan. Data yang diperoleh dianalisis dengan t-test dengan taraf signifikasi 5%. Hasil penelitian menunjukkan bahwa konsentrasi tangkai cabai tidak berpengaruh (P>0,05) terhadap nilai pH (4,81 – 4,88) dan Total bakteri (1,8 -1,9 x 107). Namun perbedaan konsentrasi tangkai cabai berpengaruh nyata (P<0,05) terhadap kadar protein, lemak dan laktosa yogurt kacang hijau. Nilai protein yogurt kacang hijau yaitu 1,71% (M1) dan 1,39% (M2). Kadar lemak perlakuan yaitu 2,33% (M1) dan 2,43% (M2). Kadar laktosa perlakuan yaitu 1,54% (M1) dan 1,34% (M2). Perlakuan konsentrasi terbaik tangkai cabai sebagai starter yogurt kacang hijau adalah 0,6%.
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