5. KESIMPULAN DAN SARAN
Kesimpulan
Seleksi dan identifikasi terhadap 41 isolat BAL menghasilkan 3 isolat BAL dengan aktivitas amilase dan pulunase tertinggi sebagai starter fermentasi talas yaitu L.
plantarum D-240, Leu. mesenteroides SU-LS 59 dan Leu. mesenteroides SU-LS 67. Kultur campuran BAL sebanyak 2 L. plantarum
D-240 dan Leu. mesenteroides SU- LS 67 rasio 1:1, 10
8
cfuml pada suhu 37 C selama 18 jam merupakan perlakuan
optimum dalam fermentasi talas karena menghasilkan nilai DP yang diharapkan 27,13 dengan waktu fermentasi yang lebih singkat 18 jam jika dibandingkan dengan kultur
tunggal kedua isolat BAL tersebut 24 jam.
Fermentasi talas menggunakan kultur campuran L. plantarum D-240 : Leu. mesenteroides SU-LS 67 yang dilanjutkan dengan 1 siklus pemanasan bertekanan-
pendinginan FOC-1S berpengaruh nyata meningkatkan kadar RS sebanyak 2,8 kali lipat jika dibandingkan dengan kontrol tanpa fermentasi. Jumlah siklus pemanasan
bertekanan-pendinginan berpengaruh nyata meningkatkan kadar RS TTM. Perlakuan 1 siklus pemanasan bertekanan-pendinginan OC-1S dan 2 siklus pemanasan bertekanan-
pendinginan OC-2S meningkatkan kadar RS TTM masing-masing sebesar 1,9 dan 2,7 kali lipat dibandingkan kontrol. Perlakuan FOC-1S mengefisienkan jumlah siklus
pemanasan bertekanan-pendinginan yang diaplikasikan karena meningkatkan kadar RS yang setara dengan 2 siklus pemanasan bertekanan-pendinginan OC-2S maupun
kombinasi fermentasi dengan 2 siklus pemanasan bertekanan-pendinginan FOC-2S.
Evaluasi sifat prebiotik menunjukkan bahwa tepung talas FOC-1S memiliki ketahanan RS lebih dari 87 terhadap asam lambung artifisial pada pH 2-4 selama 2
jam. Efek dan indeks prebiotik TTM FOC-1S yang diuji menghasilkan nilai di atas 2,0. Demikian pula dengan aktivitas prebiotik TTM FOC-1S yang bernilai positif yaitu
berada di atas 0,10. Dengan demikian TTM FOC-1S merupakan sumber prebiotik yang baik karena tahan terhadap hidrolisis asam lambung artifisial dan memiliki sifat
prebiotik yang lebih baik daripada kontrol. Saran
Saran untuk penelitian selanjutnya, masih perlu dilakukan isolasi RS dari TTM yang dilanjutkan dengan evaluasi sifat prebiotik dari isolat RS tersebut. Di samping itu
juga dapat dilakukan penelitian lanjutan untuk melengkapi informasi ilmiah TTM terkait jenis dan kadar oligosakarida serta indeks glikemik maupun sifat rheologinya.
Penelitian terapan juga dapat dilakukan dengan mengaplikasikan TTM kaya RS untuk formulasi dan pembuatan brownies kukus talas, lapis talas, cookies talas dan yoghurt
talas sinbiotik sebagai bahan pangan fungsional olahan.
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LAMPIRAN
Lampiran 1. Dokumentasi Proses Pembuatan TTM
Talas Varietas Pandan 8 bulan Dicuci dan dikupas
Perendaman NaCl 1 1 jam Irisan talas 5 mm
Fermentasi talas dengan BAL Inkubasi suhu 37 C selama 18 jam
Inkubasi dengan inkubator Irisan talas setelah difermentasi
Pemanasan otoklaf 121 C, 15 menit Irisan talas setelah pemanasan otoklaf
Pendinginan 4 C, 24 jam Irisan talas setelah pendinginan
Pengeringan oven 17 jam, 70 C Irisan talas setelah dikeringkan
Penggilingan dengan pin disk mill
Lampiran 2. Karakteristik fisik TTM dengan berbagai variasi perlakuan
Tepung talas kontrol K Tepung talas fermentasi F
Tepung talas OC-1S Tepung talas OC-2S
Tepung talas FOC-1S Tepung talas FOC-2S
Lampiran 3. Perhitungan analisis kadar total pati total TTM
a. Kurva standar glukosa untuk analisis kadar total pati TTM Metode Fenol-Sulfat
b. Hasil analisis kadar gula total dan kadar pati total TTM dengan metode Fenol - Sulfat
Sampel Kadar gula total bk
Rerata kadar total gula
bk Kadar pati total bk
Rerata kadar pati total
bk 1
2 3
1 2
3 Kontrol
93.25 92.24
91.99 92.50±0.66
83.92 83.02
82.79 83.25±0.60
Fermentasi 85.82
84.57 84.92
85.10±0.65 77.24
76.112 76.43
76.59±0.58 OC-1S
89.28 89.08
89.54 89.30±0.23
80.36 80.175
80.58 80.37±0.20
OC-2S 89.84
89.59 89.13
89.52±0.36 80.85
80.627 80.22
80.57±0.32 FOC-1S
86.12 86.22
86.58 86.31±0.24
77.51 77.602
77.92 77.68±0.21
FOC-2S 84.47
84.87 85.02
84.79±0.29 76.02
76.383 76.52
76.31±0.26
Kadar pati total:
[ ]
x Volume total reaksi ml x FP x 100 x 0.9
Bobot sampel:
1. Kontrol: 20.54 mg 4. OC-2S: 21.43 mg
2. Fermentasi: 21.15 mg 5. FOC-1S: 20.57 mg 3. OC-1S: 20.69 mg 6. FOC-2S: 21.74 mg
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