@misc{eprints83868,
           month = {Juni},
           title = {KAJIAN MINUMAN SARI TEMPE Saccharomyces cerevisiae SEBAGAI

PANGAN FUNGSIONAL PROBIOTIK
},
          author = {AUZAKY RIDWAN FATI },
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2024},
             url = {http://digilib.unila.ac.id/83868/},
        abstract = {Pembuatan minuman probiotik dari sari tempe selain sebagai diversifikasi produk
olahan tempe, juga termasuk sebagai salah satu pangan fungsional yang memiliki
nilai tambah. Penelitian ini bertujuan untuk mengetahui total khamir, kandungan
protein, viskositas, sensori berupa rasa, aroma, warna dan penerimaan keseluruhan
serta mengetahui perlakuan terbaik minuman sari tempe Saccharomyces cerevisiae
sesuai SNI 7552:2009. Penelitian utama dilakukan dengan menggunakan
Rancangan Acak Kelompok Lengkap (RAKL) dengan faktor tunggal 4 taraf
perlakuan dan enam kali pengulangan. Data yang diperoleh dianalisis
menggunakan uji BNT pada taraf 5\%. Hasil penelitian ini menunjukkan bahwa
Fermentasi menggunakan khamir Saccharomyces cerevisiae berpengaruh
signifikan terhadap jumlah total khamir dan bahan pengental Inulin atau CMC juga
berpengaruh terhadap jumlah khamir minuman sari tempe. Jumlah total khamir P1
7,62 Log CFU/mL, P2 7,78 Log CFU/mL, P3 9,39 Log CFU/mL, dan P4 9,32 Log
CFU/mL. Minuman perlakuan P3 dan P4 dapat dikatakan sebagai minuman
probiotik karena mengandung ? 108 CFU/mL mikroba probiotik. Perlakuan
minuman probiotik sari tempe Saccharomyces cerevisiae terbaik adalah P3
(Minuman sari tempe inulin fermentasi) dengan nilai kandungan total khamir
Saccharomyces cerevisiae sebesar 9,39 Log CFU/mL, nilai viskositas 0,37 CpS,
kadar protein 1,58\%, skor rasa 3,71 (suka), skor aroma 3,55 (suka), skor warna 3,65
(suka), skor penerimaan keseluruhan 3,57 (suka), kadar abu 0,63\%, dan pH 3,54
Kata kunci: CMC, Inulin, Saccharomyces cerevisiae, Tempe
STUDY OF TEMPEH JUICE DRINK WITH Saccharomycess cerevisiae AS A

PROBIOTIC FUNCTIONAL FOOD

By

FATI AUZAKY RIDWAN

The production of probiotic beverages from tempe juice with an addition of
Saccharomyces cerevisiae, appart form diversifying processed tempeh, is also
considered a functional Foods that with added value. The study aims to determine
the total yeast, protein content, viscosity, and sensory analysis covering taste,
aroma, color, and overall acceptance. The research was conducted complete group
random design (RAKL) with single factor (Formulation, P) which was P1, P2, P3,
P4 levels and six replications. The data obtained was analyzed using a BNT test at
a level of 5\%. The best formulation based on Analysis Hierarchy Process was then
analysed for protein, ash dan consulted with SNI 7552:2009. The results showed
that fermentation using S. cerevisiae significantly affected the total number of S.
cerevisiae and the difference in the inulin or CMC thickening agents affected to the
number of S. cerevisiae in fermented juice tempeh. The P3: 9.39 log CFCU/mL;
and P4: 9.32 log CFA/mL was considered having probiotic potential due to
containing a high number of probiotic S. cerevisiae of 109 CFU/mL. Based on the
characteristic evaluation and SNI, fermented tempe juice with inulin addition (P3)
was considered the best with having total S. cerevisiae probiotic, viscosity, protein,
ash, pH, and acceptability was 9,39 Log CFU/mL, 0,37CpS, 1,58\% bk, 0,63\%, 3,54,
and liked by the panelists. Conclusion that fermentation of juice tempe with S.
cerevisiae has the potential as probiotic drink.
Key words: CMC, Inulin, Saccharomyces cerevisiae, Tempeh}
}