Kajian Minuman Fermentasi Daun Jeruk Nipis (Citrus aurantiifolia (Christm.) Swingle) Menggunakan Bakteri Asam Laktat

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Adolf Parhusip

Abstract

Pemanfaatan daun jeruk nipis (Citrus aurantiifolia (Christm.) Swingle) dalam pengolahan pangan masih terbatas, tidak seoptimal buahnya. Studi sebelumnya menunjukkan bahwa daun jeruk nipis memiliki banyak jenis komponen aktif dan kapasitas sebagai antimikrobial. Tujuan dari penelitian ini adalah untuk memeriksa karakteristik dari minuman fermentasi daun jeruk nipis yang menggunakan Streptococcus thermopilus dan Lactobacillus plantarum. Sari daun jeruk nipis dibuat menjadi empat konsentrasi, yaitu 2%, 3%, 4%, dan 5%. Konsentrasi 0% digunakan sebagai kontrol. Sari daun jeruk nipis dengan konsentrasi 5% dipilih berdasarkan jumlah proporsional tertinggi daun jeruk nipis dalam jus, dan kemudian dibuat menjadi minuman fermentasi dengan 12 formulasi berbeda berdasarkan konsentrasi gula dan susu skim, yaitu 4%, 6%, 8%, dan 10% untuk konsentrasi gula dan 4%, 6% dan 8% untuk konsentrasi susu skim. Minuman fermentasi daun jeruk nipis dengan 4% gula dan 4% susu skim dipilih berdasarkan nilai pH, total asam tertitrasi, total bakteri asam laktat. Produk fermentasi terpilih dilakukan analisis nutrisi, jumlah asam laktat, kadar antioksidan, dan organoleptik. Hasil menunjukkan bahwa minuman fermentasi daun jeruk nipis adalah produk tanpa lemak dengan total asam laktat 18992.77 ppm. Produk juga memiliki jumlah antioksidan, fenolik dan flavonoid berturut-turut adalah 12.47 mgVCE/L, 33.49 mgGAE/100ml, dan 223.75 mgQE/L. Namun minuman fermentasi daun jeruk nipis tidak disukai masyarakat umum.

Kata kunci: minuman fermentasi, daun jeruk nipis, bakteri asam laktat, Lactobacillus plantarum, Streptococcus thermophilus

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