Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia
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@article{JKSA15221, author = {Kunti Muthia and Purbowatiningrum Sarjono and Agustina Aminin}, title = {Aktivitas Antioksidan dan Antibakteri Produk Fermentasi Susu Kedelai dan Whey Tahu menggunakan Bakteri Asam Laktat Komersial}, journal = {Jurnal Kimia Sains dan Aplikasi}, volume = {20}, number = {1}, year = {2017}, keywords = {antibakteri; antioksidan; fermentasi; Whey tahu; susu kedelai}, abstract = {Potensi aktifitas antibakteri dan antioksidan produk fermentasi susu kedelai dan Whey tahu oleh bakteri asam laktat (BAL) telah dieksplorasi dalam penelitian ini. Fermentasi dilakukan menggunakan bakteri asam laktat komersil dan dinkubasi pada 45°C selama 7 jam. Aktifitas antibakteri diamati terhadap bakteri patogen Escherichia coli, Staphylococcus aureus, dan Pseudomonas aeruginosa. Antioksidan diuji dengan metode Folin- Ciocalteu Reagen (FCR) dan peredam DPPH. Hasil penelitian menunjukkan produk fermentasi susu kedelai berupa gumpalan berwarna putih dengan pH 5,4 sedangkan pada Whey tahu berupa campuran cairan dan padatan berwarna kuning keruh dengan pH 4,7. Hasil fermentasi tidak memberikan penghambatan terhadap pertumbuhan bakteri patogen. Produk fermentasi susu kedelai dan Whey tahu memiliki kapasitas antioksidan FCR sebesar 0,07 mg asam galat/gram sampel dan 0,04 mg asam galat/gram sampel serta pada konsentrasi 90 ppm masing-masing mampu menghambat radikal bebas DPPH sebesar 12,53% dan 11,46% sehingga berpotensi sebagai antioksidan.}, issn = {2597-9914}, pages = {9--12} doi = {10.14710/jksa.20.1.9-12}, url = {https://ejournal.undip.ac.id/index.php/ksa/article/view/15221} }
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