Bioaktivitas Yogurt Goji Beri (Lycium barbarum L.) dengan Starter Lactobacillus paracasei dengan Metode Brine Shrimp Lethality Test (BSLT)

Zulfa, Lathifah Dzakiyyah (2022) Bioaktivitas Yogurt Goji Beri (Lycium barbarum L.) dengan Starter Lactobacillus paracasei dengan Metode Brine Shrimp Lethality Test (BSLT). S1 thesis, Universitas Kristen Indonesia.

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Abstract

Pengaruh pandemi saat ini juga berimbas terhadap tren minuman sehat seperti jus kemasan, jamu kekinian, sari kacang – kacangan, serta yogurt. Beberapa minuman tersebut menjadi tren karena kandungannya yang meningkatkan imunitas, kaya akan antioksidan, dan melancarkan pencernaan. Yogurt dengan biostarter Lactobacillus sp. dan diperkaya goji beri dapat meningkatkan barrier kolon dan menginduksi apoptosis sel kanker. Hal tersebut mendorong penulis untuk melakukan penelitian yang membuktikan bahwa terdapat bioaktivitas pada yogurt goji beri (Lycium barbarum L.) dengan starter Lactobacillus paracasei menggunakan metode brine shrimp lethality test (BSLT). Pembuatan yogurt goji beri dengan Teknik sederhana (back slopping) menggunakan inokulum yogurt komersil menghasilkan produk drink yogurt dalam 24 jam. Uji organoleptik dengan indikator warna, aroma, rasa, tekstur, dan kesukaan antara yogurt goji beri dan yogurt komersil dilaksanakan untuk melihat perbandingan antara yogurt goji beri dengan inokulumnya. Uji BSLT juga dilakukan pada konsentrasi 0,1%, 0,5%, 1%, 1,5%, dan kontrol dengan 3 replikasi dan 2 ulangan. Hasil persentase kematian larva Artemia s. dihitung dengan analisis probit untuk mendapatkan nilai LC50. Terbukti bahwa yogurt goji beri tidak jauh berbeda dengan biostarternya dalam semua indikator pada uji organoleptik. Hal tersebut berindikasi baik bahwa penambahan goji beri tidak merubah warna, aroma, rasa, tekstur, bahkan tingkat kesukaan. Persamaan linear pada uji BSLT adalah Probit LC50 = 1,26X + 1,72 sehingga LC50 yogurt goji beri dengan starter Lactobacillus paracasei adalah sebesar 400,867 ppm. LC50 menggambarkan adanya bioaktivitas atau potensi aktivitas biologi dari bahan uji dan LC50 minuman ini dikategorikan sebagai toksik sedang. Hal tersebut dapat terjadi akibat kandungan pada goji beri berupa Lycium barbarum polysaccharide yang menjaga vitalitas bakteri asam laktat sehingga produksi asam laktat meningkat (pH menjadi turun dan larva pun mati). Dapat disimpulkan bahwa yogurt goji beri memiliki bioaktivitas dan berpotensi menjadi pangan fungsional atau agen anti-kanker./ The effect of the current pandemic has also affected the trend of healthy drinks such as packaged juices, modern herbs, soy milk, and yogurt. Some of these drinks have become a tren because of their immunity-boosting content, rich in antioxidants, and improve digestion. Yogurt with biostarter like Lactobacillus sp. and enriched with goji berries can increase the colonic barrier and induce cancer cell apoptosis. This prompted the author to conduct a study that proved that there was bioactivity in goji berry yogurt (Lycium barbarum L.) with Lactobacillus paracasei as a biostarter using the brine shrimp lethality test (BSLT) method. Making goji berry yogurt with a simple technique (back slopping) using a commercial yogurt as the inoculum to produce a drink yogurt product in 24 hours. Organoleptic test with indicators of color, aroma, taste, texture, and preference between goji berry yogurt and commercial yogurt was carried out to see the comparison between goji berry yogurt and its inoculum. The BSLT test was also carried out at concentrations of 0.1%, 0.5%, 1%, 1.5%, and control with triplo technique and 2 replications. The results of the percentage mortality of Artemia s. larvae calculated by probit analysis to get the LC50 value. It was proven that the goji berry yogurt was not different from its biostarter in all indicators in the organoleptic test. This is a good indication that the addition of goji berries did not change the color, aroma, taste, texture, and even the level of preference. The linear equation in the BSLT test is Probit LC50 = 1.26X + 1.72 so that the LC50 of goji berry yogurt with Lactobacillus paracasei starter is 400,867 ppm. LC50 describes the presence of bioactivity or potential biological activity of the test material and LC50 for this yogurt drink is categorized as moderately toxic. This can occur due to the content in goji berries, Lycium barbarum polysaccharide, which maintains the vitality of lactic acid bacteria so that lactic acid production increases (pH drops and larvae die). It can be concluded that goji berry yogurt has bioactivity and has the potential to be a functional food or anti-cancer agent. Keywords: Brine Shrimp Lethality Test, Goji beri, Lactobacillus paracasei, Yogurt

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