Karakteristik susu probiotik fortifikasi belimbing wuluh (Averrhoa bilimbi) dengan perbedaan konsentrasi bakteri (Lactobacillus casei strain Shirota)

Abstract

𝘉𝘪𝘭𝘪𝘮𝘣𝘪 𝘧𝘳𝘶𝘪𝘵 (𝘈𝘷𝘦𝘳𝘳𝘩𝘰𝘢 𝘣𝘪𝘭𝘪𝘮𝘣𝘪) 𝘪𝘴 𝘰𝘯𝘦 𝘰𝘧 𝘵𝘩𝘦 𝘭𝘰𝘤𝘢𝘭 𝘧𝘳𝘶𝘪𝘵𝘴 𝘸𝘩𝘰𝘴𝘦 𝘦𝘹𝘪𝘴𝘵𝘦𝘯𝘤𝘦 𝘪𝘴 𝘢𝘣𝘶𝘯𝘥𝘢𝘯𝘵. 𝘉𝘪𝘭𝘪𝘮𝘣𝘪 𝘧𝘳𝘶𝘪𝘵 𝘤𝘰𝘯𝘵𝘢𝘪𝘯𝘴 𝘱𝘦𝘤𝘵𝘪𝘯, 𝘢𝘮𝘪𝘯𝘰 𝘢𝘤𝘪𝘥𝘴, 𝘢𝘯𝘥 𝘤𝘺𝘢𝘯𝘪𝘥𝘪𝘯-3-𝘖-β-𝘋-𝘨𝘭𝘶𝘤𝘰𝘴𝘪𝘥𝘦 𝘶𝘵𝘪𝘭𝘪𝘻𝘦𝘥 𝘣𝘺 𝘭𝘢𝘤𝘵𝘪𝘤 𝘢𝘤𝘪𝘥 𝘣𝘢𝘤𝘵𝘦𝘳𝘪𝘢 (𝘓𝘈𝘉) 𝘥𝘶𝘳𝘪𝘯𝘨 𝘵𝘩𝘦 𝘧𝘦𝘳𝘮𝘦𝘯𝘵𝘢𝘵𝘪𝘰𝘯 𝘱𝘳𝘰𝘤𝘦𝘴𝘴. 𝘛𝘩𝘦 𝘶𝘴𝘦 𝘰𝘧 𝘣𝘪𝘭𝘪𝘮𝘣𝘪 𝘧𝘳𝘶𝘪𝘵 𝘢𝘴 𝘢 𝘱𝘳𝘰𝘣𝘪𝘰𝘵𝘪𝘤 𝘮𝘪𝘭𝘬 𝘧𝘰𝘳𝘵𝘪𝘧𝘪𝘤𝘢𝘵𝘪𝘰𝘯 𝘤𝘢𝘯 𝘪𝘯𝘤𝘳𝘦𝘢𝘴𝘦 𝘵𝘩𝘦 𝘱𝘳𝘰𝘥𝘶𝘤𝘵𝘪𝘷𝘪𝘵𝘺 𝘷𝘢𝘭𝘶𝘦. 𝘛𝘩𝘦 𝘱𝘳𝘰𝘥𝘶𝘤𝘵𝘪𝘰𝘯 𝘰𝘧 𝘱𝘳𝘰𝘣𝘪𝘰𝘵𝘪𝘤 𝘮𝘪𝘭𝘬 𝘪𝘯𝘷𝘰𝘭𝘷𝘦𝘴 𝘓𝘢𝘤𝘵𝘰𝘣𝘢𝘤𝘪𝘭𝘭𝘶𝘴 𝘤𝘢𝘴𝘦𝘪 𝘴𝘵𝘳𝘢𝘪𝘯 𝘚𝘩𝘪𝘳𝘰𝘵𝘢 𝘢𝘴 𝘢 𝘨𝘰𝘰𝘥 𝘱𝘳𝘰𝘣𝘪𝘰𝘵𝘪𝘤 𝘢𝘨𝘦𝘯𝘵. 𝘛𝘩𝘪𝘴 𝘴𝘵𝘶𝘥𝘺 𝘢𝘪𝘮𝘴 𝘵𝘰 𝘥𝘦𝘵𝘦𝘳𝘮𝘪𝘯𝘦 𝘵𝘩𝘦 𝘦𝘧𝘧𝘦𝘤𝘵 𝘰𝘧 𝘵𝘩𝘦 𝘢𝘥𝘥𝘪𝘵𝘪𝘰𝘯 𝘰𝘧 𝘣𝘪𝘭𝘪𝘮𝘣𝘪 𝘧𝘳𝘶𝘪𝘵 𝘫𝘶𝘪𝘤𝘦 𝘢𝘯𝘥 𝘣𝘢𝘤𝘵𝘦𝘳𝘪𝘢𝘭 𝘤𝘰𝘯𝘤𝘦𝘯𝘵𝘳𝘢𝘵𝘪𝘰𝘯 𝘰𝘯 𝘵𝘩𝘦 𝘤𝘩𝘢𝘳𝘢𝘤𝘵𝘦𝘳𝘪𝘴𝘵𝘪𝘤𝘴 𝘰𝘧 𝘱𝘳𝘰𝘣𝘪𝘰𝘵𝘪𝘤 𝘮𝘪𝘭𝘬 𝘢𝘯𝘥 𝘥𝘦𝘵𝘦𝘳𝘮𝘪𝘯𝘦 𝘵𝘩𝘦 𝘣𝘦𝘴𝘵 𝘵𝘳𝘦𝘢𝘵𝘮𝘦𝘯𝘵 𝘤𝘰𝘮𝘣𝘪𝘯𝘦𝘥. 𝘛𝘩𝘦 𝘮𝘦𝘵𝘩𝘰𝘥 𝘶𝘴𝘦𝘥 𝘪𝘯 𝘵𝘩𝘪𝘴 𝘴𝘵𝘶𝘥𝘺 𝘸𝘢𝘴 𝘢 𝘳𝘢𝘯𝘥𝘰𝘮𝘪𝘻𝘦𝘥 𝘣𝘭𝘰𝘤𝘬 𝘥𝘦𝘴𝘪𝘨𝘯 (𝘙𝘈𝘒) 𝘸𝘪𝘵𝘩 𝘵𝘸𝘰 𝘵𝘳𝘦𝘢𝘵𝘮𝘦𝘯𝘵 𝘧𝘢𝘤𝘵𝘰𝘳𝘴. 𝘛𝘩𝘦 𝘵𝘳𝘦𝘢𝘵𝘮𝘦𝘯𝘵 𝘢𝘱𝘱𝘭𝘪𝘦𝘥 𝘸𝘢𝘴 𝘵𝘩𝘦 𝘢𝘥𝘥𝘪𝘵𝘪𝘰𝘯 𝘰𝘧 25% 𝘢𝘯𝘥 50% (𝘷/𝘷) 𝘣𝘪𝘭𝘪𝘮𝘣𝘪 𝘧𝘳𝘶𝘪𝘵 𝘫𝘶𝘪𝘤𝘦 𝘸𝘪𝘵𝘩 𝘣𝘢𝘤𝘵𝘦𝘳𝘪𝘢𝘭 𝘤𝘰𝘯𝘤𝘦𝘯𝘵𝘳𝘢𝘵𝘪𝘰𝘯𝘴 𝘰𝘧 4%, 6%, 𝘢𝘯𝘥 8% (𝘷/𝘷). 𝘛𝘩𝘦 𝘳𝘦𝘴𝘶𝘭𝘵𝘴 𝘰𝘧 𝘧𝘦𝘳𝘮𝘦𝘯𝘵𝘢𝘵𝘪𝘰𝘯 𝘵𝘦𝘴𝘵𝘦𝘥 𝘧𝘰𝘳 𝘷𝘪𝘴𝘤𝘰𝘴𝘪𝘵𝘺, 𝘴𝘰𝘭𝘶𝘣𝘭𝘦 𝘱𝘳𝘰𝘵𝘦𝘪𝘯, 𝘱𝘏, 𝘴𝘶𝘨𝘢𝘳 𝘤𝘰𝘯𝘵𝘦𝘯𝘵, 𝘢𝘯𝘥 𝘰𝘳𝘨𝘢𝘯𝘰𝘭𝘦𝘱𝘵𝘪𝘤. 𝘈𝘭𝘭 𝘥𝘢𝘵𝘢 𝘸𝘦𝘳𝘦 𝘢𝘯𝘢𝘭𝘺𝘻𝘦𝘥 𝘶𝘴𝘪𝘯𝘨 𝘢 𝘵𝘸𝘰-𝘸𝘢𝘺 𝘈𝘕𝘖𝘝𝘈 𝘧𝘰𝘭𝘭𝘰𝘸𝘦𝘥 𝘣𝘺 𝘛𝘶𝘬𝘦𝘺'𝘴 𝘵𝘦𝘴𝘵. 𝘋𝘦𝘵𝘦𝘳𝘮𝘪𝘯𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘵𝘩𝘦 𝘣𝘦𝘴𝘵 𝘵𝘳𝘦𝘢𝘵𝘮𝘦𝘯𝘵 𝘶𝘴𝘪𝘯𝘨 𝘵𝘩𝘦 𝘋𝘦 𝘎𝘢𝘳𝘮𝘰 𝘮𝘦𝘵𝘩𝘰𝘥. 𝘛𝘩𝘦 𝘳𝘦𝘴𝘶𝘭𝘵𝘴 𝘴𝘩𝘰𝘸𝘦𝘥 𝘵𝘩𝘢𝘵 𝘵𝘩𝘦 𝘢𝘥𝘥𝘪𝘵𝘪𝘰𝘯 𝘰𝘧 𝘣𝘪𝘭𝘪𝘮𝘣𝘪 𝘧𝘳𝘶𝘪𝘵 𝘫𝘶𝘪𝘤𝘦 𝘢𝘯𝘥 𝘵𝘩𝘦 𝘤𝘰𝘯𝘤𝘦𝘯𝘵𝘳𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘣𝘢𝘤𝘵𝘦𝘳𝘪𝘢 𝘢𝘧𝘧𝘦𝘤𝘵𝘦𝘥 𝘵𝘩𝘦 𝘤𝘩𝘢𝘳𝘢𝘤𝘵𝘦𝘳𝘪𝘴𝘵𝘪𝘤𝘴 𝘰𝘧 𝘣𝘪𝘭𝘪𝘮𝘣𝘪 𝘧𝘳𝘶𝘪𝘵 𝘧𝘰𝘳𝘵𝘪𝘧𝘪𝘦𝘥 𝘱𝘳𝘰𝘣𝘪𝘰𝘵𝘪𝘤 𝘮𝘪𝘭𝘬. 𝘛𝘩𝘦 𝘤𝘰𝘮𝘣𝘪𝘯𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘵𝘳𝘦𝘢𝘵𝘮𝘦𝘯𝘵 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘢𝘥𝘥𝘪𝘵𝘪𝘰𝘯 𝘰𝘧 50% (𝘷/𝘷) 𝘣𝘪𝘭𝘪𝘮𝘣𝘪 𝘧𝘳𝘶𝘪𝘵 𝘦𝘹𝘵𝘳𝘢𝘤𝘵 𝘸𝘪𝘵𝘩 𝘢 𝘣𝘢𝘤𝘵𝘦𝘳𝘪𝘢𝘭 𝘤𝘰𝘯𝘤𝘦𝘯𝘵𝘳𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 6% (𝘷/𝘷) 𝘸𝘢𝘴 𝘵𝘩𝘦 𝘣𝘦𝘴𝘵 𝘳𝘦𝘴𝘶𝘭𝘵 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘤𝘩𝘢𝘳𝘢𝘤𝘵𝘦𝘳𝘪𝘴𝘵𝘪𝘤𝘴: 𝘷𝘪𝘴𝘤𝘰𝘴𝘪𝘵𝘺 0.036 𝘗𝘢.𝘴; 𝘴𝘰𝘭𝘶𝘣𝘭𝘦 𝘱𝘳𝘰𝘵𝘦𝘪𝘯 0.37%; 𝘱𝘏 4.4; 𝘴𝘶𝘨𝘢𝘳 𝘤𝘰𝘯𝘵𝘦𝘯𝘵 7.9; 𝘢𝘯𝘥 𝘵𝘩𝘦 𝘰𝘳𝘨𝘢𝘯𝘰𝘭𝘦𝘱𝘵𝘪𝘤 𝘷𝘢𝘭𝘶𝘦𝘴 𝘧𝘰𝘳 𝘤𝘰𝘭𝘰𝘳, 𝘵𝘢𝘴𝘵𝘦, 𝘢𝘳𝘰𝘮𝘢, 𝘢𝘯𝘥 𝘵𝘦𝘹𝘵𝘶𝘳𝘦 𝘸𝘦𝘳𝘦 3,4 (𝘴𝘰𝘮𝘦𝘸𝘩𝘢𝘵 𝘭𝘪𝘬𝘦); 3.8 (𝘭𝘪𝘬𝘦𝘴); 3.6 (𝘭𝘪𝘬𝘦𝘴); 𝘢𝘯𝘥 3,4 (𝘴𝘰𝘮𝘦𝘸𝘩𝘢𝘵 𝘭𝘪𝘬𝘦).

Keywords

• Averrhoa bilimbi
• Probiotic Milk
• Lactobacillus casei strain Shirota