KANDUNGAN BETA KAROTEN, POLIFENOL TOTAL DAN AKTIVITAS ”MERANTAS” RADIKAL BEBAS KEFIR SUSU KACANG HIJAU (Vigna radiata) OLEH PENGARUH JUMLAH STARTER (Lactobacillus bulgaricus dan Candida kefir) DAN KONSENTRASI GLUKOSA THE CONTENT OF BETA CAROTENE, TOTAL POLYPHENOL AND FREE RADICAL SCAVENGING ACTIVITY OF MUNGBEAN MILK KEFIR (Vigna radiata) AS AFFECTED BY CULTURES (Lactobacillus bulgaricus and Candida kefir) AND GLUCOSE CONCENTRATION

Supriyono , Teguh (2008) KANDUNGAN BETA KAROTEN, POLIFENOL TOTAL DAN AKTIVITAS ”MERANTAS” RADIKAL BEBAS KEFIR SUSU KACANG HIJAU (Vigna radiata) OLEH PENGARUH JUMLAH STARTER (Lactobacillus bulgaricus dan Candida kefir) DAN KONSENTRASI GLUKOSA THE CONTENT OF BETA CAROTENE, TOTAL POLYPHENOL AND FREE RADICAL SCAVENGING ACTIVITY OF MUNGBEAN MILK KEFIR (Vigna radiata) AS AFFECTED BY CULTURES (Lactobacillus bulgaricus and Candida kefir) AND GLUCOSE CONCENTRATION. Masters thesis, Program Pasca Sarjana Universitas Diponegoro.

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Abstract

The functional properties of mungbean can be improved by fermentation using Lactobacillus bulgaricus and Candida kefir cultures. The main energy source of both microorganism is lactose as found in milk, however lactose is absent in mungbean milk. Sugar content in mungbean milk for the growth microorganisms activity is limited. Therefore additional glucose is needed to provide readily usable energy.This study was carried out to study the influence of cultures (Lactobacillus bulgaricus and Candida kefir) and glucose concentration on beta carotene level, total polyphenol and free radical scavenging activity of mungbean milk kefir (MBK). Complete random design experiment was employed in this study. Beta carotene level was determined by spectrophotometry, total polyphenol by Folin-Ciocalteu method and free radical scavenging activity by DPPH radical scavenging assay. Data were analized using ANOVA. When the result of ANOVA was significant, Tukey’s multiple comparison was conducted. Cultures concentration (Lactobacillus bulgaricus and Candida kefir) affected beta carotene level (p = 0.049), total polyphenol (p = 0.015) and free radical scavenging activity (p = 0,000) of mungbean milk kefir. Glucose concentration only affected total polyphenol (p = 0.002), but had no effect on free radical scavenging activity and beta carotene level. There were no interaction among treatments at 0.05 significance level. Total acid level were 1.57 – 2.54%, with the highest level at 15% cultures concentration and 15% glucose concentration. Alcohol level were 0.26 – 0.90% which is in accordance with the maximum standard for kefir (1%). An optimal product of mungbean milk kefir can be obtained using 15% cultures (Lactobacillus bulgaricus and Candida kefir) and 10% glucose concentration. Fermentasi susu kacang hijau dengan penambahan kultur Lactobacillus bulgaricus dan Candida kefir dapat meningkatkan sifat fungsionalnya. Sumber energi utama dari kedua mikroorganisme tersebut adalah laktosa, sementara susu kacang hijau tidak mengandung laktosa. Kandungan gula dalam susu kacang hijau sebagai sumber energi bagi mikroorganisme sangat terbatas, sehingga diperlukan penambahan glukosa sebagai sumber energi yang dapat langsung digunakan. Penelitian ini bertujuan untuk menganalisis pengaruh jumlah starter (Lactobacillus bulgaricus dan Candida kefir) dan konsentrasi glukosa terhadap kadar beta karoten, polifenol total dan aktivitas ”merantas” radikal bebas kefir susu kacang hijau. Penelitian ini adalah eksperimen murni. Rancangan percobaan disusun menggunakan Rancangan Acak Lengkap. Kadar beta karoten ditentukan dengan spektrofotometer, polifenol total dianalisis menggunakan reagen Folin–Ciocalteu dan aktivitas ”merantas” radikal bebas ditetukan dengan DPPH radical scavenging assay. Data yang diperoleh dianalisis menggunakan uji ANOVA, jika ada pengaruh yang signifikan dilajutkan dengan uji beda Tukey HSD. Jumlah starter berpengaruh nyata terhadap kadar beta karoten (p = 0,049), polifenol total ( p = 0,015) dan aktivitas ”merantas” radikal bebas (p = 0,000). Ada pengaruh konsentrasi glukosa terhadap polifenol total (p = 0,002), sedangkan aktivitas ”merantas” radikal bebas dan kadar beta karoten tidak dipengaruhi oleh konsentrasi glukosa dan tidak ada interaksi pada semua perlakuan. Tingkat signifikansi yang digunakan adalah 0,05. Kadar total asam berkisar 1,57% - 2,54%, dengan kadar tertinggi pada perlakuan jumlah starter 15% dan konsentrasi glukosa 15%, sementara untuk kadar alkohol berkisar 0,26% - 0,90% sesuai dengan literatur yaitu maksimal 1%. Kefir susu kacang hijau dengan sifat fungsional yang optimal menggunakan jumlah starter (Lactobacillus bulgaricus dan Candida kefir) 15 % dan konsentrasi glukosa 10 %.

Item Type:Thesis (Masters)
Subjects:R Medicine > R Medicine (General)
Divisions:Postgraduate Program > Master Program in Epidemiology
ID Code:17907
Deposited By:Mr UPT Perpus 1
Deposited On:28 Jul 2010 08:18
Last Modified:28 Jul 2010 08:18

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