FORMULASI MEDIA ALTERNATIF DARI KULIT SINGKONG, PISANG, DAN WHEY UNTUK Lactobacillus bulgaricus

  • Moch. Wachid Program Studi Teknologi Pangan, Fakultas Pertanian-Peternakan, Universitas Muhammadiyah Malang, Malang
  • Yasmin Nurinbaity Program Studi Teknologi Pangan, Fakultas Pertanian-Peternakan, Universitas Muhammadiyah Malang, Malang
  • Noor Harini Program Studi Teknologi Pangan, Fakultas Pertanian-Peternakan, Universitas Muhammadiyah Malang, Malang
  • Elfi Anis Saati Program Studi Teknologi Pangan, Fakultas Pertanian-Peternakan, Universitas Muhammadiyah Malang, Malang
  • Vritta Amroini Wahyudi Program Studi Teknologi Pangan, Fakultas Pertanian-Peternakan, Universitas Muhammadiyah Malang, Malang
Keywords: alternative media, banana peel, cassava peel, Lactobacillus bulgaricus, whey

Abstract

De Man Rogose and Sharpe (MRS) growth medium is a specific growth medium for lactic acid bacteria (LAB) but has a relatively expensive price. This can be overcome by making alternative media from waste materials. This study used Lactobacilus bulgaricus to represent LAB analyzed for growth. The research aims to formulate alternative media from the waste of cassava peels, banana peels, and tofu whey; determine the best formulation based on the growth parameters of L. bulgaricus; apply the L. bulgaricus in soygurt making and analyze the quality of the resulting yogurt. The results showed the composition of cassava peel: banana peel (75:25 w/w) with the addition of urea 1.5% as the best formu-lation. This formula yields a total LAB of 8.6x106 CFU/mL. The total LAB in the alternative medium was higher than that in MRS control at 1.7x106 CFU/mL. Soygurt produced from LAB as a result of growth from the best  media [cassava peel+banana peel (75:25) with the addition of 1.5% urea] resulted in a fat content of 0.9%, total titrated acid 0.6%, protein 8.1 %, pH 4.7, viscosity 14.2 dPas, total dissolved solids 9.7°Brix, brightness (L) 64.3, and yellow-blue (b +) 10.1. These fat content, total titrated acid, and protein are in accordance with SNI for yogurt 2981: 2009.

References

Azizah N, Barrii AN, Mulyani S. 2012. Pengaruh lama fermentasi terhadap kadar alkohol, ph, dan produksi gas pada proses fermentasi bioethanol dari whey dengan substitusi kulit nanas. J Aplikasi Teknol Pangan 1: 72-77.

[BSN] Badan Standardisasi Nasional. 2009. SNI 2981: Yogurt. Badan Standardisasi Nasional, Jakarta.

Bartkiene E, Lele V, Ruzauskas M, Domig KJ, Starkute V, Zavistanaviciute P, Bartkevics V, Pugajeva I, Klupsaite D, Juodeikiene G, Mi-ckiene R, Rocha JM. 2020. Lactic acid bacteria isolation from spontaneous sourdough and their characterization including antimicrobial and an-tifungal properties evaluation. Microorganisms 8: 64-83. DOI: 10.3390/microorganisms80100 64.

Burssens S, Pertry I, Ngudi DD, Kuo YH, Montagu MV, Lambein F. 2011. Soya, human nutrition and health, soybean and nutrition. Intech 1: 157-180. DOI: 10.5772/21951.

Byakika S, Mukisa IM, Byaruhanga YB. 2020. Sor-ghum malt extract as a growth medium for lactic acid bacteria cultures: A case of Lactobacillus plantarum MNC 21. Int J Microbiol 1: 1-7. DOI: 10.1155/2020/6622207.

Cagno RD, Coda R, Angelis MD, Gobbeti M. 2013. Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiol 33: 1-10. DOI: 10.1016/j.fm.2012.09.003.

Daba GM, Elnahas MO, Elkhateeb WA. 2021. Contributions of exopolysaccharides from lactic acid bacteria as biotechnological tools in food, pharmaceutical, and medical applications. Int J Biol Macromol 173: 79-89. DOI: 10.1016/j. ijbiomac.2021.01.110.

de Oliveira RA, Kormesu A, Rossell CEV, Maciel MRW, Filho RM. 2020. A Study of the residual fer-mentation sugars influence on an alternative downstream process for first and second-generation lactic acid. Sustain Chem Pharm 15: 1-5. DOI: 10.1016/j.scp.2019.100206.

Endo A, Futagawa‐Endo Y, Dicks LMT. 2011. Influence of carbohydrates on the isolation of lactic acid bacteria. J Appl Microbiol 110: 1085-1092. DOI: 10.1111/j.1365-2672.2011.04966.x.

Esivan SMM, Rashid R, Zaharudin NA, Mahmood, NAN. 2016. Growth and survival

of Lactoba-cillus casei in rice bran and banana peel me-dium. Int J Nano Biomater 6: 151-161. DOI: 10. 1504/IJNBM.2016.086107.

Farmawan R. 2014. Pemanfaatan Limbah Kulit Singkong (Manihot esculenta Pohl) sebagai Media Pengganti Potato Dextrose Agar (PDA) Bagi Pertumbuhan Mikroorganisme. [Skripsi]. Malang: Fakultas Pertanian-Peternakan, Uni-versitas Muhammadiyah Malang.

Gonzáles-Leos A, Bustos MG, Rodríguez-Castillejo GC, Durán LVR, Del Ángel JADÁ. 2020. Ki-netics of lactic acid fermentation from sugar-cane bagasse by Lactobacillus pentosus. Re-vista Mexicana De Ingeniería Química 19: 377-386. DOI: 10.24275/rmiq/Alim618.

Handayani MN, Wulandari P. 2016. Pengaruh penambahan berbagai jenis susu terhadap karakteristik soygurt. Agrointek 10: 62-64. DOI: 10.21107/agrointek.v10i2.2467.

Hayek SA, Gyawali R, Aljaloud SO, Krastanov A, Ibrahim SA. 2019. Cultivation media for lactic acid bacteria used in dairy products. J Dairy Res 86: 490-502. DOI: 10.1017/S00220299190 0075X.

Hayek SA, Ibrahim SA. 2013. Current limitations and challenges with lactic acid bacteria - a review. Food Nutr Sci 4: 73-87. DOI: 10.4236/fns.2013. 411A010.

Hidayat I, Kusrahayu, Mulyani S. 2013. Total bakteri asam laktat, nilai pH dan sifat organoleptik drink yogurt dari susu sapi yang diperkaya dengan ekstrak buah mangga. Anim Agric J 2: 160-167.

Hikmah N. 2015. Pemanfaatan Limbah Kulit Pisang Ambon (Musa Paradisiacal) Dalam Pembuatan Plastik Biodegradable Dengan Plasticizer Gliserin. [Tesis]. Palembang: Teknik Kimia, Politeknik Negeri Sriwijaya.

Khalid K. 2011. An overview of lactic acid bacteria. Int J Biosci 1: 1-13. DOI: 10.1201/b11503-2.

Kim D, Lee KD, Choi KC. 2021. Role of LAB in silage fermentation: Effect on nutritional quality and organic acid production-An overview. AIMS Agr Food 6: 216-234. DOI: 10.3934/agrfood.20 21014.

Kusuma VJM, Zubaidah E. 2016. Evaluasi per-tumbuhan Lactobacillus casei dan Lactobacillus plantarum dalam medium fermentasi tepung kulit pisang. J Pangan Agroind 4: 100-108.

Legowo A, Kusrahayu, Mulyani S. 2009. Teknologi Pengolahan Susu. 20-25. UNDIP Press, Semarang.

Moradi M, Molaei R, Guimarães JT. 2021. A review on preparation and chemical analysis of post-biotics from lactic acid bacteria. Enzyme Microb Tech 143: 1-50. DOI: 10.1016/j.enzmictec. 2020.109722.

Nurlaela S, Sunarti TC, Meryandini A. 2016. For-mula media pertumbuhan bakteri asam laktat Pediococcus pentosaceus menggunakan subs-trat whey tahu. J Sumberdaya Hayati 2: 31-38. DOI: 10.29244/jsdh.2.2.31-38.

Özer CO, Kılıç B. 2021. Optimization of pH, time, temperature, variety and concentration of the added fatty acid and the initial count of added lactic acid Bacteria strains to improve microbial conjugated linoleic acid production in fermented ground beef. Meat Sci 171: 108303. DOI: 10. 1016/j.meatsci.2020.108303.

Von WA, Axelsson L. 2012. Lactic Acid Bacteria: an Introduction. In: Lahtinen S, Ouwehand AC, Salminen S. Von WA. Lactic Acid Bacteria: Microbiological and Functional Aspects, 4th Edition. 1-16. CRC Press, Tayor & Francis Group LLC, Boca Raton. DOI: 10.1201/b11503-2.

Wachid M, Mutia P. 2019. Optimasi media kulit singkong pada pertumbuhan Sacharomyces cerreviceae. J Ilmiah Teknik Sipil Teknik Kimia 4: 92-101. DOI: 10.33366/rekabuana.v4i2.1280.

Wulan R, Meryandini A. Sunarti TC. 2017. Potensi limbah cair industri tapioka sebagai media per-tumbuhan starter bakteri asam laktat Pedio-coccus pentosaceus E.1222. J Sumberdaya Hayati 3: 27-33. DOI: 10.29244/jsdh.3.1.27-33.

Yaumi, Hadju R, Yelnetty A, Lontaan NN. 2020. Kualitas sensoris yogurt sinbiotik menggunakan pati termodifikasi dari umbi uwi ungu (Diosco-rea alata). Zootec 40: 196-206. DOI: 10.3579/ zot.40.1.2020.26953.

Published
2021-07-01
How to Cite
Wachid, M., Nurinbaity, Y., Harini, N., Saati, E. A., & Wahyudi, V. A. (2021). FORMULASI MEDIA ALTERNATIF DARI KULIT SINGKONG, PISANG, DAN WHEY UNTUK Lactobacillus bulgaricus. Jurnal Teknologi Dan Industri Pangan, 32(1), 52-59. https://doi.org/10.6066/jtip.2021.32.1.52