Pengaruh Rasio Inokulum Campuran Saccharomyces cerevisiae dan Lactiplantibacillus plantarum terhadap Pembentukan Total Asam Selama Fermentasi Sari Buah Mengkudu

Maya Futri Nur Rachmat; Nur Hana Putri Naya; Harita Nurwahyu Chamidy; Alfiana Adhitasari

Authors

Maya Futri Nur Rachmat Politeknik Negeri Bandung Author
Nur Hana Putri Naya Politeknik Negeri Bandung Author
Harita Nurwahyu Chamidy Politeknik Negeri Bandung Author
Alfiana Adhitasari Universitas Pembangunan Nasional “Veteran” Yogyakarta Author

Keywords:

Buah Mengkudu, Fermentasi, Inokulum Campuran, Rasio Inokulum, Total Asam Tertitrasi

Abstract

Buah mengkudu (Morinda citrifolia L.) mengandung senyawa bioaktif seperti antioksidan, vitamin dan senyawa anti-inflamasi sehingga berpotensi dimanfaatkan sebagai minuman kesehatan. Namun, sari buah mengkudu memiliki aroma menyengat sehingga kurang diterima oleh masyarakat. Salah satu metode yang dapat digunakan untuk mengurangi aroma tersebut adalah fermentasi melalui pembentukan asam laktat oleh bakteri asam laktat yang berkontribusi terhadap penurunan pH dan perubahan karakteristik sari buah mengkudu. Penelitian ini bertujuan untuk mengevaluasi pengaruh rasio inokulum pada fermentasi sari buah mengkudu berdasarkan total asam tertitrasi yang dinyatakan sebagai asam laktat. Fermentasi dilakukan secara anaerob menggunakan inokulum campuran Saccharomyces cerevisiae dan Lactiplantibacillus plantarum pada rasio 1:1, 2:1 dan 1:2 (v/v) selama 66 jam. Total asam tertitrasi dianalisis menggunakan titrasi asam-basa. Hasil penelitian menunjukkan bahwa perubahan total asam selama fermentasi menghasilkan pola fluktuatif dan tidak linear. Rasio inokulum campuran memengaruhi total asam yang dihasilkan, dengan rasio 1:1 menghasilkan total asam tertinggi dibandingkan rasio 2:1 dan 1:2. Total asam tertinggi sebesar 0,845% diperoleh pada rasio inokulum campuran S. cerevisiae dan L. plantarum sebesar 1:1 setelah fermentasi selama 66 jam.

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