VIABILITAS BAKTERI PEMBENTUK ASAM PADA YOGHURT YANG DISUPLEMENTASI DENGAN EKSTRAK JAHE GAJAH (Zingiber officinale var. Roscoe)

Abstract

Ginger extract (var Gajah) is suspected to have antimicrobial compounds that can inhibit the growth of bacteria that exist in yoghurt products. The purpose of this study was to determine the effect of ginger extract (var Gajah) on the viability of acid forming bacteria in yogurt. The research design used was  a completely randomized design (CRD) with the first factor was ginger extract (2, 4, dan 6%) and the second factor was incubation time 0, 8, 16, 24, 48 hours. The microbial analysis was total analysis of acid forming bacteria and chemical analysis was protein analysis, pH, total sugar, and total acid. The result showed that the addition of ginger extract (var Gajah) affects the viability of acid forming bacteria. Obtained the lowest viability was 9,1 x 10⁸ cfu/ml with the addition of 6% ginger extract (var Gajah) and 24 hours of incubation time. It can be concluded that ginger extract (var Gajah) can influence the viability of acid forming bacteria. The higher the addition of ginger extract (var Gajah), the lower the viability of acid forming bacteria.

Keywords: acid forming bacteria, ginger extract (var Gajah), viability, yoghurt