Pengaruh Fermentasi Acetobacter xylinum dan Saccharomyces cerevisiae terhadap Kualitas Nutrien dan Organoleptik pada Tepung Bit

The Fermentation Effect of Acetobacter xylinum and Saccharomyces cerevisiae in Nutrient and Organoleptic Quality of Beetroot Flour 

Penelitian ini bertujuan untuk memaparkan pengaruh pemberian starter Acetobacter xylinum dan Saccharomyces cerevisiae terhadap kualitas nutrien dan organoleptik pada tepung bit. Penelitian eksperimental ini menggunakan Rancangan Acak Lengkap (RAL) dengan 6 kali ulangan. Terdapat 3 perlakuan dalam penelitian ini, yakni pemberian starter A. xylinum, S. cerevisiae, dan tanpa difermentasikan. Penelitian ini meliputi proses persiapan starter A. xylinum dan S. cerevisiae, fermentasi bit secara cair, penepungan, uji kandungan nutrien, serta uji organoleptik. Hasil penelitian dianalisis menggunakan ANOVA satu arah dilanjutkan uji Duncan. Hasil penelitian menunjukkan bahwa pemberian starter pada proses fermentasi bit berpengaruh signifikan terhadap kualitas nutrien yang meliputi kadar air, abu, protein, dan glukosa, serta berpengaruh signifikan terhadap kualitas organoleptik yang meliputi warna, aroma, tekstur, dan rasa. Tepung bit hasil fermentasi A. xylinum memiliki  kadar air 13,33%, kadar abu 5,41%, kadar protein 10,31%, kadar glukosa 8,67%,  panelis menyukai warna, aroma, tekstur, dan rasa. Tepung bit hasil fermentasi S. cerevisiae memiliki kadar air 9,67%, kadar abu 11,28%, kadar protein 1,04%, kadar glukosa 2,05%, panelis menyukai aroma dan tekstur. Tepung bit tanpa difermentasikan memiliki kadar air 15%, kadar abu 5,2%, kadar protein 5,85%, kadar glukosa 10,31%, panelis tidak menyukai warna, aroma, tekstur, dan rasa. Perlakuan A. xylinum menghasilkan karakteristik tepung bit terbaik.

Kata kunci: evaluasi sensoris; kadar abu; kadar air; kadar glukosa; kadar protein.

This research aims to describe the effect of starter Acetobacter xylinum and Saccharomyces cerevisiae in nutrient and organoleptic qualities of beetroot flour. This experimental research was arranged in Completely Randomized Design (CRD) with 6 replications. This research has 3 treatments, namely added A. xylinum starter, S. cerevisiae, and without fermentation. This research process includes the preparation for A. xylinum and S. cerevisiae starter, liquid fermentation of beetroot, flouring process, nutrient’s test, and organoleptic’s test. The result data were analyzed by using one-way ANOVA and followed by Duncan’s test. The result showed that the addition of a starter in the beetroot fermentation significantly affected nutrient and organoleptic qualities. Beetroot flour using A. xylinum fermentation had water content as much as 13,33%, ash content 5,41%, protein content 10,31%, glucose content 8,67%, panelists liked its color, aroma, texture, and taste. Beetroot flour using S. cerevisiae fermentation had water content as much as 9,67%, ash content 11,28%, protein content 1,04%, glucose content 2,05%, panelists liked its aroma and texture. Beetroot flour without fermentation had water content as much as 15%, ash content 5,2%, protein content 5,85%, glucose content 10,31%, panelists disliked its color, aroma, texture, and taste. The A. xylinum treatment produced the best characteristics of beetroot flour.

Keywords: ash content; glucose content; protein content; sensory evaluation; water content.