Analisis Kimia dan Mikrobiologi Dadiah yang diperkaya Ekstrak Kulit Manggis (Garcinia mangostana L.): Peluang Produk Fermentasi Sehat

Hidayatul Jannah; Yudha Endra Pratama; Okta Refi Anggraini; Haezah Fatdillah; Uci Sarly Riani; Febi Febi; Kharisma Putri

Authors

Hidayatul Jannah Program Studi Teknologi Pangan, Universitas Prima Nusantara Bukittinggi
Yudha Endra Pratama Fakultas Peternakan, Universitas Andalas, Padang
Okta Refi Anggraini Program Studi Teknologi Pangan, Universitas Prima Nusantara Bukittinggi
Haezah Fatdillah Program Studi Teknologi Pangan, Universitas Prima Nusantara Bukittinggi
Uci Sarly Riani Program Studi Penyuluh Pertanian, Universitas Prima Nusantara Bukittinggi
Febi Febi Program Studi Teknologi Pangan, Universitas Prima Nusantara Bukittinggi
Kharisma Putri Program Studi Teknologi Pangan, Universitas Prima Nusantara Bukittinggi

Keywords:

Antioksidan, Dadiah, Ekstrak kulit manggis, Probiotik

Abstract

Dadiah merupakan sumber daya lokal yang berasal dari daerah Sumatera Barat, terbuat dari susu kerbau yang difermentasi selama 24-48 jam di dalam tabung bambu secara anaerob. Pada penelitian ini dilakukan penambahan ekstrak kulit manggis ke dalam dadiah yang diharapkan dapat meningkatkan kualitas dari dadiah sebagai pangan fungsional sumber probiotik dan juga antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 3 kali ulangan berupa penambahan ekstrak kulit manggis sebanyak 0%, 1%, 2%, dan 3%. Hasil penelitian menunjukkan bahwa penambahan ekstrak kulit manggis ke dalam dadiah berpengaruh nyata (P<0.05) terhadap kadar air 83,87-85,04%, kadar lemak 4,68-7,34%, TPC 16,20-23,90 x 10⁵ CFU/ml, dan tidak berpengaruh nyata (P>0.05) terhadap kadar protein 4,85-6,21% serta total BAL 3,75-8,95 x 10⁹ CFU/ml. Dari hasil penelitian dapat disimpulkan bahwa penambahan ekstrak kulit manggis ke dalam dadiah sebanyak 2% mempertahan dan meningkatkan kualitas dadiah.

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