Analisis nilai gizi dan total bakteri asam laktat tempe probiotik

Rio Jati Kusuma; Aviria Ermamilia

doi:10.35842/ilgi.v8i1.496

Analisis nilai gizi dan total bakteri asam laktat tempe probiotik

Rio Jati Kusuma, Aviria Ermamilia

Abstract

Latar Belakang: Tempe merupakan makanan fermentasi kedelai khas Indonesia yang memiliki manfaat bagi kesehatan. Efek kesehatan dari tempe dapat ditingkatkan melalui penambahan bakteri probiotik menghasilkan tempe probiotik. Namun, belum ada yang evaluasi nilai gizi dan total bakteri asam laktat pada tempe probiotik. Tujuan: Untuk mengukur pengaruh penambahan bakteri probiotik terhadap kadar air, abu, protein, lemak, serat kasar dan karbohidrat serta bakteri asam laktat pada tempe probiotik. Metode: Penelitian ini merupakan penelitian eksperimental dengan desain rancangan acak lengkap. Penelitian dilakukan pada bulan Agustus ̵ November 2023, bertempat di Laboratorium Pengembangan Produk, Departemen Gizi Kesehatan UGM. Sampel yang dianalisis adalah tempe standar dan tempe yang disuplementasi dengan 1% (b/b) campuran bakteri Lactobacillus acidophilus, Bifidobacterium longum dan Streptococcus thermophilus (tempe probiotik). Kadar air, abu, protein, lemak dan karbohidrat dianalisis menurut metode AOAC. Kadar bakteri asam laktat diukur dengan menggunakan angka lempeng total dalam media MRS. Uji t tidak berpasangan dilakukan dengan α ditetapkan pada 95%. Hasil: Terdapat perbedaan yang signifikan (p<0,05) pada kadar air, abu, protein, lemak, karbohidrat, energi, dan total bakteri asam laktat pada kedua jenis tempe. Tempe probiotik memiliki kadar air dan total bakteri asam laktat yang lebih tinggi dibandingkan dengan tempe standar. Kesimpulan: Penambahan bakteri probiotik pada tempe mempengaruhi nilai gizi dan total bakteri asam laktat.

Keywords

tempe; probiotik; bakteri asam laktat; nilai gizi; pangan fungsional

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DOI: https://doi.org/10.35842/ilgi.v8i1.496