Abharina, Rara Fildzah Libna (2019) Pengaruh Penambahan Bakteri Lactobacillus casei dan Bakteri Zymomonas mobilis terhadap Aktivitas Antioksidan dan Antimikroba pada Yogurt. Other thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Yogurt merupakan produk fermentasi susu yang telah diteliti selama beberapa tahun dan produk fermentasi ini sudah terbukti dan popular. Pada penelitian ini, bakteri Zymomonas mobilis dan Lactobacillus casei ditambahkan ke dalam yogurt dengan tujuan mempelajari pengaruhnya pada aktivitas antioksidan dan antimikroba. Aktivitas antimikroba diukur menggunakan metode difusi agar dan diperoleh diameter zona hambat pada sampel yogurt murni sebesar 10 mm, yogurt dengan penambahan bakteri Z. mobilis sebesar 9 mm, dan yogurt dengan penambahan bakteri L. casei sebesar 12 mm. Aktivitas antioksidan dievaluasi menggunakan senyawa radikal DPPH pada yogurt murni, yogurt dengan penambahan bakteri Z. mobilis, dan yogurt dengan penambahan bakteri L. casei secara berturut-turut diperoleh nilai % inhibisi sebesar 88,87%, 91,64%, 98,70%. Berdasarkan penelitian ini dapat disimpulkan bahwa penambahan bakteri Z.mobilis dan L. casei dapat meningkatkan aktivitas antioksidan pada yogurt tetapi kurang baik dalam aktivitas antimikroba.
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Yogurt as milk fermentation product has been studied for several years and quite popular. In this study, Zymomonas mobilis and Lactobacillus casei bacteria were added to yogurt with the aim of studying their effects on antioxidant and antimicrobial activity. Antimicrobial activity was measured using the agar diffusion method and obtained the diameter of the inhibition zone in pure yogurt samples of 10 mm, yogurt with the addition of Z. mobilis by 9 mm, and yogurt with the addition of L. casei by 12 mm. Antioxidant activity was evaluated using DPPH radical compounds on pure yogurt, yogurt with the addition of Z. mobilis bacteria, and yogurt with the addition of L. casei bacteria in a row that obtained % inhibition values of 88.87%, 91.64%, 98.70%. Based on this study it can be concluded that the addition of Z. mobilis and L. casei bacteria can increase antioxidant activity in yogurt but it is not good in antimicrobial activity.
| Item Type: | Thesis (Other) |
|---|---|
| Additional Information: | RSKi 579.332 Abh p-1 2019 |
| Uncontrolled Keywords: | Yogurt, Zymomonas mobilis, Lactobacillus casei, Antioksidan, Antibiotik, Antioxidants, Antibiotics |
| Subjects: | Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry |
| Divisions: | Faculty of Mathematics and Science > Chemistry > 47201-(S1) Undergraduate Thesis |
| Depositing User: | Rara Fildzah Libna Abharina |
| Date Deposited: | 15 Mar 2024 03:35 |
| Last Modified: | 15 Mar 2024 03:35 |
| URI: | http://repository.its.ac.id/id/eprint/69871 |
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