%A SABRINA DEWANTI  AURA 
%T KARAKTERISTIK MIKROBIOLOGI, KIMIA, DAN SENSORI
MINUMAN SINBIOTIK SUSU KAMBING ETAWA DENGAN
PENAMBAHAN MANGGA KWENI DAN MADU RANDU
%X 
Minuman sinbiotik merupakan minuman hasil fermentasi yang mengombinasikan
probiotik dan prebiotik, sehingga mampu meningkatkan kesehatan usus. Minuman
sinbiotik dapat dikombinasikan dengan prebiotik madu randu dan probiotik
Lactobacillus casei berbasis susu kambing etawa yang memiliki banyak
keunggulan. Penelitian bertujuan untuk mengetahui formulasi antara mangga kweni
dan madu randu yang menghasilkan minuman sinbiotik susu kambing etawa
dengan karakteristik terbaik sesuai SNI 7552:2018. Penelitian menggunakan
Rancangan Acak Kelompok Lengkap (RAKL) dengan 1 faktor tunggal, 6 taraf, dan
4 ulangan. Data yang diperoleh dianalisis secara statistik dengan menggunakan uji
Barlett dan Tukey lalu dilanjutkan dengan uji ANOVA dan uji BNT pada taraf 5%.
Berdasarkan hasil penelitian, minuman sinbiotik dengan penambahan 15% sari
mangga kweni dan 10% madu randu merupakan perlakuan terbaik yang memiliki
total BAL 9,31 log CFU/mL, total asam laktat 0,85%, pH 3,73, kadar air 82,56%,
kadar abu 0,89%, kadar protein 1,72%, kadar lemak 4,78%, kadar karbohidrat
10,05%, skor uji skoring warna 4,92 (oranye), skor uji skoring aroma 4,21 (khas
mangga kweni), skor uji skoring rasa 4,19 (asam), skor uji hedonik warna 4,15
(suka), skor uji hedonik aroma 4,19 (suka), skor uji hedonik rasa 4,01 (suka), dan
skor uji hedonik penerimaan keseluruhan 4,08 (suka).
Kata kunci : minuman sinbiotik, mangga kweni, madu randu, probiotik.

Synbiotic drinks are fermented drinks that combine probiotics and prebiotics, so
they can improve gut health. Synbiotic drink can be combined with prebiotic honey
and probiotic Lactobacillus casei based on Etawa goat milk which has many
advantages. The aim of this study was to determine the formulation between kweni
mango and randu honey which produces a synbiotic drink from etawa goat milk
with the best characteristics according to SNI 7552:2018. The study used a
Completely Randomized Block Design (RAKL) with 1 single factor, 6 levels, and
4 replications. The data obtained were analyzed statistically using the Barlett and
Tukey tests and then continued with the ANOVA test and LSD test at the 5% level.
Based on the results of the study, the synbiotic drink with the addition of 15% kweni
mango extract and 10% cotton honey was the best treatment which had a total BAL
of 9.31 log CFU/mL, 0.85% total lactic acid, pH 3.73, water content 82, 56%, ash
content 0.89%, protein content 1.72%, fat content 4.78%, carbohydrate content
10.05%, color scoring test score 4.92 (orange), aroma testing score 4.21 ( typical
mango kweni), taste scoring test score 4.19 (sour), color hedonic test score 4.15
(like), aroma hedonic test score 4.19 (like), taste hedonic test score 4.01 (like), and
overall acceptance hedonic test score of 4.08 (likes).
Keywords: synbiotic drink, kweni mango, randu honey, probiotic.
%D 2023
%C UNIVERSITAS LAMPUNG
%R 1914051065
%I FAKULTAS PERTANIAN
%L eprints71877