Pengaruh Jenis Starter Terhadap Mutu Zeagurt Probiotik ( Rahmawati, Iman Basriman ) 19 PENGARUH JENIS STARTER TERHADAP MUTU ZEAGURT PROBIOTIK Rahmawati 1) , Iman Basriman 2) 1) Jurusan Teknologi Pangan Universitas Sahid Jakarta rahmafarasara@gmail.com ABSTRACT. Zeagurt probiotic is the yogurt product name’s made from the juice of sweet corn and probiotic starter microbes. The purpose of this research was studying the process of making yogurt from corn juice and the effect of probiotics of starter types against the probiotic zeagurt quality produced. Starter were used: (1) a combination of Lactobacillus delbrueckii subsp. bulgaricus (LB): Streptococcuss salivarius subsp. thermophillus (ST) = 1: 1 (control); (2) a combination LB: ST: Lactobacillus acidophlus (LA) = 1: 1: 1; (3) a combination LB: ST: Bifidobacterium bifidum (BB) = 1: 1: 1; (4) LA; and (5) BB. The results indicated that corn can be used as raw material of yogurt (zeagurt) with a ratio of a grain of corn : water = 1: 4 w/v and the amount of starter 3% v/v. The different types of starter affected to the physical and chemical qualities significantly (α = 0.05). The organoleptic tests showed that the types of starter affected the color, sour smell, and the general acceptance of the zeagurt probiotics, but did not affect the viscosity and acid levels significantly (α = 0.05), with the level of acceptance rather like (score of 2.7 - 3.1). The zeaghurt that has the highest score was zeaghurt that using LA: LB: ST starters. This is in line with the results of the rankings test. The characteristic of this zeagurt were: yellow (score 3.7), acidic aroma is rather strong (score of 3.4), the viscosity is fairly thin (score of 2.4), and a somewhat stronger acid level (score of 2.8). Another advantage: zeagurt contains a high amount of lactic acid bacteria 2.80x10 9 colonies / ml and has a good anti-microbial activity. At the beginning of storage (0 hours) zeagurt contain Salmonella and E. coli, but after being stored for 24 and 48 hours both of these microbes can not grow. Keywords: probiotic starter, zeaghurt, antimicrobial ABSTRAK. Zeagurt probiotik adalah nama pada produk yogurt yang dibuat dari sari jagung manis dan starter mikroba probiotik. Tujuan penelitian mempelajari proses pembuatan yoghurt dari sari jagung dan pengaruh penambahan jenis starter probiotik terhadap mutu zeagurt probiotik yang dihasilkan. Starter yang digunakan adalah (1) kombinasi Lactobacillus delbrueckii subsp. bulgaricus (LB): Streptococcuss salivarius subsp. thermophillus (ST) = 1:1 (kontrol); (2) kombinasi LB:ST:Lactobacillus acidophlus (LA)= 1:1:1; (3) kombinasi LB:ST:Bifidobacterium bifidum (BB)=1:1:1; (4) LA; dan (5) BB. Hasil menunjukkan bahwa jagung dapat digunakan sebagai bahan baku yogurt (zeagurt) dengan perbandingan butiran jagung : air = 1:4 b/v dan jumlah starter 3% v/v. Jenis starter berbeda memengaruhi mutu fisik dan kimia secara nyata (α=0.05). Hasil uji organoleptik menunjukkan bahwa jenis starter memengaruhi warna, aroma asam, dan penerimaan umum zeagurt probiotik, tetapi tidak memengaruhi kekentalan dan tingkat asam secara nyata (α=0.05) dengan tingkat penerimaan agak suka (skor 2.7 – 3.1). Skor tertinggi pada zeagurt ditambah LA:LB:ST. Hal ini sejalan dengan hasil uji rangking. Mutu zeagurt kombinasi LA:LB:ST : viskositas 306 cP, pH 3.72, TPT 6°brix, total asam tertitrasi 0.85%, berwarna kuning (skor 3.7), aroma asam agak kuat (skor 3.4), kekentalan agak encer (skor 2.4), dan tingkat asam agak kuat (skor 2.8). Keunggulan lainnya: zeagurt mengandung jumlah bakteri asam laktat tinggi 2.80x10 9 koloni/ml dan mempunyai aktivitas anti mikroba yang baik. Pada awal penyimpanan (0 jam) zeagurt mengandung Salmonella dan E. coli, tetapi setelah disimpan selama 24 dan 48 jam kedua mikroba ini tidak dapat tumbuh. Kata Kunci: starter probiotic, zeaghurt, anti mikroba brought to you by CORE View metadata, citation and similar papers at core.ac.uk provided by JURNAL KONVERSI