PENGARUH PENAMBAHAN MADU TERHADAP MUTU YOGHURT LABU SIAM (Sechium edule (Jacq.) Sw.)

EKY, PIRNANDA (2025) PENGARUH PENAMBAHAN MADU TERHADAP MUTU YOGHURT LABU SIAM (Sechium edule (Jacq.) Sw.). Diploma thesis, UIN Raden Intan Lampung.

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Abstract

ABSTRAK Yoghurt adalah minuman probiotik yang dibuat dengan fermentasi laktosa dari bakteri asam laktat yaitu Streptococcus thermophilus dan Lactobacillus bulgaricus dan Bifidobacterium. Salah satu bahan makanan yang memiliki potensi untuk dijadikan yoghurt adalah labu siam (Sechium edule (Jacq.) Sw.). Namun, labu siam memiliki aroma yang kuat sehingga memengaruhi sensori dan daya tarik produk. Oleh karena itu, penelitian ini menambahkan madu sebagai pemanis alami yang dapat meningkatkan kualitas dan keamanan yoghurt. Penelitian ini bertujuan mengetahui pengaruh penambahan madu terhadap mutu yoghurt labu siam dan menentukan konsentrasi madu paling optimal. Penelitian menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL) lima perlakuan konsentrasi madu (0%, 2,5%, 5%, 7,5%, 10%) dan empat ulangan. Parameter yang diuji meliputi pH, jumlah Bakteri Asam Laktat (BAL), cemaran coliform, serta mutu keadaan (penampakan, aroma, rasa, dan konsistensi). Data dianalisis dengan ANOVA satu arah untuk melihat pengaruh perlakuan. Hasil penelitian menunjukkan bahwa penambahan madu memengaruhi karakteristik yoghurt labu siam. Peningkatan konsentrasi madu menurunkan nilai pH, namun seluruh sampel bebas bakteri coliform. Jumlah BAL tertinggi terdapat pada perlakuan 5% (2,39 × 10⁷ CFU/ml). Uji mutu keadaan juga menunjukkan bahwa yoghurt dengan madu 5% memiliki penampakan paling normal, tekstur homogen, dan paling disukai panelis. Dengan demikian, penambahan madu 5% merupakan konsentrasi optimal untuk menghasilkan yoghurt labu siam dengan mutu terbaik dari aspek mikrobiologi, keasaman, dan sensori. Kata kunci: Bakteri asam laktat, coliform, keadaan, labu siam, madu, pH, Yoghurt. ABSTRACT Yoghurt is a probiotic beverage produced by lactose fermentation using lactic acid bacteria such as Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium. One potential ingredient for yoghurt production is chayote (Sechium edule (Jacq.) Sw.); however, its strong aroma can negatively affect sensory properties and consumer acceptance. To improve the quality and safety of the product, honey was added as a natural sweetener. This study aimed to determine the effect of honey addition on the quality of chayote yoghurt and identify the optimal concentration of honey. The research used an experimental method with a Completely Randomized Design (CRD) consisting of five honey concentration treatments (0%, 2.5%, 5%, 7.5%, and 10%) with four replications. The parameters observed were pH, lactic acid bacteria (LAB) counts, coliform contamination, and quality attributes (appearance, aroma, taste, and consistency). Data were analyzed using one-way ANOVA to determine the significance of the treatments. The results showed that honey addition affected the characteristics of chayote yoghurt. Increasing honey concentration decreased the pH value, while all samples were free from coliform bacteria. The highest LAB count was observed at 5% honey concentration (2.39 × 10⁷ CFU/ml). Sensory evaluation indicated that yoghurt with 5% honey had the most normal appearance, homogeneous texture, and was most preferred by the panelists. Therefore, the addition of 5% honey is considered the optimal concentration to produce chayote yoghurt with the best microbiological, acidity, and sensory quality. Keywords: Chayote, coliform, honey, lactic acid bacteria, pH, quality, yoghurt.

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