Pengaruh Penambahan Minyak Jintan Hitam (Nigella sativa) dengan Konsentrasi Berbeda pada Proses Pembuatan Yoghurt terhadap Jumlah Bakteri Asam Laktat, pH, dan Akseptabilitas

Muhammad Rhafly Saleh, Wendry Setiyadi Putranto, Jajang Gumilar

Abstract


Yoghurt is a dairy product containing probiotics which have benefits for the body and can be innovated by adding flavours with the aim of attracting the interest of the people who consume it. Black cumin is one of the spices that can be used in making yoghurt. Black cumin is a spice that contains essential compounds and secondary metabolites that can improve health and contains carbohydrates that can function as prebiotics. This study aims to reveal the number of lactic acid bacteria, pH and acceptability of yoghurt added with black cumin oil. This research was conducted experimentally using a completely randomized design (CRD) with 5 concentration treatments (P0 = 0%, P1 = 0.1%, P2 = 0.2%, P3 = 0.3% and P4 = 0.4%) and 4 times repetition. Data on the number of lactic acid bacteria and pH were analysed using the test of variance and Duncan's test while the acceptability data were tested using Kruskal-Wallis and continued with the Mann-Whitney test. The results showed that the addition of black cumin oil in the manufacture of yoghurt showed a significant effect on the total bacteria, pH and acceptability of taste, aroma and total acceptance. The addition of black cumin oil with a concentration of 0.1% is a concentration that is still acceptable to the panellists and is used in the manufacture of yoghurt with a total lactic acid bacterium of 5.02 x 108 CFU/mL and a pH value of 4.39.

Keywords


Acceptability; Black Cumin Oil; pH; Total Lactic Acid Bacteria; Yoghurt.

References


Badan Standarisasi Nasional. 2009. SNI No. 01- 2981-2009. Syarat Mutu Yoghurt. Jakarta: Badan Standarisasi Nasional.

Cahya, A. P., & Fitri, N. (2020). Formulasi Dan Uji Antioksidan Serum Wajah Berbasis Minyak Jintan Hitam (Nigella Sativa L.) Menggunakan Metode Dpph. In AJIE-Asian Journal of Innovation and Entrepreneurship, 5 (3): 44-53

Eid, A. M., Elmarzugi, N. A., Abu Ayyash, L. M., Sawafta, M. N., & Daana, H. I. (2017). A Review on the Cosmeceutical and External Applications of Nigella sativa. In Journal of Tropical Medicine, 2017 : 1-7. https://doi.org/10.1155/2017/7092514

Fattah, R. I. M., Ashrafur, R. S. M., & Ahmed, A. (2023). Black cumin (Nigella sativa L.) essential oil and aroma quality. Biochemistry, Nutrition, and Therapeutics of Black

Cumin Seed, 71–87. https://doi.org/10.1016/B978-0-323-90788-0.00010-X

Frilanda, A., Putranto, W. S., & Gumilar, J. (2022). Pengaruh Berbagai Konsentrasi Pulp Buah Naga Merah pada Pembuatan Set Yoghurt terhadap Total Bakteri Asam Laktat, Nilai pH, dan Total Asam. Jurnal Teknologi Hasil Peternakan, 3(1), 32. https://doi.org/10.24198/jthp.v3i1.39239

Gaspersz, V. (1995). Teknik Analisis Dalam Penelitian Percobaan. Penerbit : Tarsito. Bandung.

Ghasemi, H. A., Kasani, N., & Taherpour, K. (2014). Effects of black cumin seed (Nigella sativa L.), a probiotic, a prebiotic and a synbiotic on growth performance, immune response and blood characteristics of male broilers. Livestock Science, 164(1), 128–134. https://doi.org/10.1016/j.livsci.2014.03.014

Hadjimbei, E., Botsaris, G., & Chrysostomou, S. (2022). Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential. In Foods (Vol. 11, Issue 17). MDPI. https://doi.org/10.3390/foods11172691

Hayulistya, D., Affandi, D. R., Sari, A. M., Ilmu, J., Pangan, T., & Pertanian, F. (2016). Jurusan Ilmu dan Teknologi Pangan Universitas Sebelas Maret Avaliable online at jurnal.uns.ac.id/teknosainspangan. Jurnal Teknosains Pangan, 5(4).

Hidayat, I., Kusrahayu, & Mulyani, S. (2013). Total Bakteri Asam Laktat, Nilai Ph Dan Sifat Organoleptik Drink Yoghurt Dari Susu Sapi Yang Diperkaya Dengan Ekstrak Buah Mangga. Animal Agriculture Journal, 2(1), 160–167. http://ejournal-s1.undip.-ac.id/index.php/aaj

Ivanova, M., Kostov, G., Balabanova, T., Vlaseva, R., Uzunova, A., & Poirieux, M. (2017). Comparative study on the possibilities of incorporating olive oil and natural fennel extract in fermented milks. Bulgarian Journal of Agricultural Science, 23(2), 319–324. https://www.-research-gate.net/publication/316283877

Junaidi. (2010). Statistika Non-Parametrik. Fakultas Ekonomi Universitas Jambi. Jambi

Lindasari, F., Maheswari, R., Atabany, A., & Soenarno, M. (2013). Karakteristik Yoghurt Probiotik Ekstrak Kayu Manis Dari Susu Kambing Hasilpemberian Pakan Campuran Garam Karboksilat Kering. Jurnal Ilmu Produksi danTeknologi Peternakan 1, 1(2), 80–87.

Marlinda, L. (2015). Efektivitas Ekstrak EtanolEfektivitas Ekstrak Etanol Biji JintanHitam (Nigella sativa Linn.) Terhadap Peningkatan Fagositosis dalam Respon Imun Tubuh. Jurnal Majority, 4(3): 58-64

Maturin, L. & Peeler, J.T. (2001). Aerobic Plate Count.In: Bacteriological Analytical ManualOnline. Center for Food Safety and Applied Nutrition. Washington DC (US): US Foodand Drug Administration

Pratangga, D. A., Susilowati, I. S., Puspitarini, O. R. (2019). Pengaruh Penambahan Berbagai Level Sukrosa Dan Fruktosa Terhadap Total Bakteri Asam Laktat Dan Nilai Ph Yoghurt Susu Kambing The Effect Of Addition Of Various Sucrose And Fruktose Levels On Total Lactic Acid Bacteria And Ph Value Yoghurt Goat Milk, Jurnal Rekasatwa peternakan, 2(1): 51-56

Rasbawati, Irmayani, Novieta, & Nurmiati. (2019). Karakteristik Organoleptik dan Nilai pH Yoghurt dengan Penambahan Sari Buah Mengkudu (Morinda citrifolia L). Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 7(1), 41–46.

Rostami, H., Hamedi, H. & Ghaderi, M. (2018). Viability of commercial probiotic cultures in cottage cheese containing black cumin seed. Food Measure 12, 1648–1653. https://doi.org/10.1007/s11694-018-9780-x

Setianto, Y. C., Pramono, Y. B., & Mulyani, S. (2014). Nilai pH, Viskositas, dan Tekstur Yoghurt Drink dengan Penambahan Ekstrak Salak Pondoh (Salacca zalacca). Jurnal Aplikasi Teknologi Pangan, 3(3): 110-113

Setiarto, R. H. B., Widhyastuti, N., & Widhyastuti, N. (2017). Pengaruh Starter Bakteri Asam Laktat dan Penambahan Tepung Talas Termodifikasi terhadap Kualitas Yoghurt Sinbiotik. Jurnal Riset Teknologi Industri, 11(1), 18. https://doi.org/10.26578/jrti.v11i1.2179

Solikhah, A., A. Yudha, dan R. Alisa. (2021). Pengaruh Penambahan Ekstrak Jahe dengan Konsentrasi Berbeda terhadap Uji Organoleptik Yoghurt. Unit Penelitian dan Pengembangan Peternakan. Universitas Jenderal Soedirman.

Thakur, S., Kaurav, H., & Chaudhary, G. (2021). Nigella sativa (Kalonji): A Black Seed of Miracle. International Journal of Research and Review, 8(4), 342–357. https://doi.org/10.52403/ijrr.20210441




DOI: https://doi.org/10.24198/jthp.v4i1.45086

Refbacks

  • There are currently no refbacks.


Copyright (c) 2023 Jurnal Teknologi Hasil Peternakan

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Jurnal Teknologi Hasil Peternakan is indexed in:

 

               

 

 

In association with: