FORMULASI SINBIOTIK CAIR BERBASIS KULIT PISANG NANGKA (Musa paradisiaca) TERFERMENTASI Lactobacillus acidophilus DAN Lactobacillus casei

ALIFA BRILIAN, - (2026) FORMULASI SINBIOTIK CAIR BERBASIS KULIT PISANG NANGKA (Musa paradisiaca) TERFERMENTASI Lactobacillus acidophilus DAN Lactobacillus casei. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

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Abstract

Kulit pisang nangka (Musa paradisiaca L.) merupakan limbah agroindustri limbah agroindustri yang mengandung karbohidrat dan serat sehingga berpotensi dimanfaatkan sebagai substrat minuman fermentasi sinbiotik. Penelitian ini bertujuan memformulasikan sinbiotik cair berbasis kulit pisang nangka menggunakan Lactobacillus acidophilus dan Lactobacillus casei serta mengevaluasi karakteristik fisik, kimia, dan mikrobiologinya. Penelitian diawali dengan optimasi formulasi menggunakan L. acidophilus, kemudian dilanjutkan dengan formulasi menggunakan L. casei melalui variasi konsentrasi starter 4%, 5%, dan 6% (v/v). Fermentasi dilakukan pada suhu 37°C selama tiga hari. Karakteristik produk dievaluasi berdasarkan parameter pH, kadar asam laktat, total bakteri asam laktat (BAL), viabilitas bakteri, dan pengamatan fisik dan sensori deskriptif. Hasil penelitian menunjukkan bahwa fermentasi menggunakan L. casei menyebabkan penurunan nilai pH, peningkatan kadar asam laktat, serta menghasilkan jumlah BAL yang memenuhi kisaran minimal bakteri probiotik selama fermentasi. Formula dengan starter 5% (F2) menunjukkan hasil paling konsisten, dengan pH menurun dari 3,88 menjadi 3,37 dan total BAL 7,42 menjadi 7,05 log CFU/mL. F2 dipilih sebagai formula terpilih berdasarkan keseimbangan karakteristik mikrobiologi, kimia, dan fisik. Namun, viabilitas bakteri tidak dapat dipertahankan setelah penyimpanan selama tujuh hari sehingga formulasi masih memerlukan optimasi lebih lanjut. Sementara itu, fermentasi menggunakan L. acidophilus belum menunjukkan karakteristik yang memenuhi kriteria penelitian sehingga tidak dilanjutkan pada tahap formulasi utama. ------- Musa paradisiaca L. peels are an agro-industrial waste containing carbohydrates and dietary fiber, making them a potential substrate for synbiotic fermented beverages. This study aimed to formulate a liquid synbiotic based on Musa paradisiaca L. peels using Lactobacillus acidophilus and Lactobacillus casei and to evaluate its physical, chemical, and microbiological characteristics. The study began with formulation optimization using L. acidophilus, followed by formulation using L. casei with starter concentrations of 4%, 5%, and 6% (v/v). Fermentation was carried out at 37°C for three days. Product characteristics were evaluated based on pH, lactic acid content, total lactic acid bacteria (LAB), bacterial viability, and descriptive physical and sensory observations. The results showed that fermentation using L. casei decreased the pH and increased the lactic acid content, while producing LAB counts within the minimum range required for probiotic bacteria during fermentation. The formula containing a 5% starter concentration (F2) showed the most consistent results, with the pH decreasing from 3.88 to 3.37 and the total LAB count decreasing from 7.42 to 7.05 log CFU/mL. F2 was selected as the optimal formula based on the balance of its microbiological, chemical, and physical characteristics. However, bacterial viability could not be maintained after seven days of storage, indicating that further formulation optimization is required. Meanwhile, fermentation using L. acidophilus did not demonstrate characteristics that met the study criteria and was therefore not continued to the main formulation stageurutin keyword.

Item Type:	Thesis (Skripsi)
Additional Information:	Fermentasi, kulit pisang nangka, Lactobacillus acidophilus, Lactobacillus casei, sinbiotik cair. ------- Fermentation, Lactobacillus acidophilus, Lactobacillus casei, Musa paradisiaca L. peels, liquid symbiotic
Subjects:	Q Science > Q Science (General) Q Science > QD Chemistry
Divisions:	Program Studi S1 Farmasi
Depositing User:	pustakawan - -
Date Deposited:	24 Sep 2026 02:55
Last Modified:	24 Sep 2026 02:55
URI:	http://repository.stfi.ac.id/id/eprint/4310

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