PENGARUH KONSENTRASI TEPUNG SORGUM (Sorghum bicolor L. Moench) TERHADAP BEBERAPA KARAKTERISTIK MINUMAN SINBIOTIK (THE EFFECT OF SORGUM FLOW CONCENTRATION (Sorghum bicolor L. Moench) ON SOME CHARACTERISTICS OF SINBIOTIC DRINKS) DONGGALA, SULAWESI TENGAH PROVINCE)
Abstract
Abstrak
Pangan fungsional yang saat ini banyak dikembangkan adalah produk pangan sinbiotik. Minuman sinbiotik dibuat dari tepung sorgum sebagai sumber prebiotik dan penambahan bakteri probiotik Bifidobacterium bifidum sebagai sumber probiotiknya. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi tepung sorgum yang ditambahkan ke dalam minuman sinbiotik terhadap karakteristik mikrobiologi dan organoleptik Penelitian ini dilakukan menggunakan Rancangan Acak Kelompok (RAK) dengan empat perlakuan konsentrasi tepung sorgum sebesar 5%, 7.5%, 10%, dan 12.5% (b/v) yang diulang sebanyak 3 kali. Hasil penelitian yang diperoleh adalah penggunaan konsentrasi tepung sorgum 7.5% menghasilkan minuman sinbiotik sorgum terbaik dengan total bakteri probiotik 10.3 Log CFU/mL, hasil uji hedonik terhadap warna aroma, kekentalan dan rasa dapat diterima oleh panelis dengan nilai antara biasa sampai suka serta nilai pH 6.83.                     Â
Kata kunci: Tepung sorgum, prebiotik, probiotik, minuman sinbiotik.
Abstract
ÂFunctional food that is often developed is synbiotic food products. Synbiotic drinks can be made with sorghum as a source of prebiotics and the addition of Bifidobacterium bifidum bacteria as a source of probiotics. This study aims to determine the effect of concentration of sorghum flour which is added to the sinbiotic flour of saffron beverage extract so that it will produce good characteristic and favored by panelist. This research was conducted using Randomized Block Design (RAK) with four treatment concentrations of 5%, 7.5%, 10%, and 12.5% (b/v) repeated 3 times. The results showed that the use of the sorghotic flour concentrate of 7.5% yielded the best synergic beverage of sorghotik extract with total probiotic bacteria 10.3 Log CFU/mL, pH value of 6.83, hedonic test result by panelist on the color of aroma, viscosity, and taste, Ie between normal and like, and during storage of 12 days at a temperature of 4oC the total bacteria B. bifidum still meets the standard total probiotic bacteria beverage in the product, ie 8 CFU / mL Logs, and pH value of 6.55.
Keywords: Behavior, socio-economic, family building workers.
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