Formulation Fermented Milk with Prebiotics from Beetroot (Beta vulgaris L.) and Yellow Sweet Potato (Ipomoea batatas L.) for Improvement Viability lactic acid bacteria

Fermented milk is milk that is fermented by lactic acid bacteria (LAB). LAB can improve the immune system in the human body. The amount of LAB can be increased by the addition of prebiotics. Prebiotics can be found in various natural food sources, including beetroot and yellow sweet potato. This study aimed to determine the effect of adding beetroot and yellow sweet potato prebiotics to the amount of LAB in fermented milk. The research design was experimental using Completely Randomized Design (CRD). There were 6 Formulas which was F1 (0% beetroot: 0% yellow sweet potato); F2(10% beetroot:0% yellow sweet potato); F3(0% beetroot:10% yellow sweet potato); F4(5% beetroot: 5% yellow sweet potato); F5 (6% beetroot:4% yellow sweet potato); F6 (4% beetroot:6% yellow sweet potato). Analysis of the amount of LAB of fermented milk using the TPC method. Proximate analysis using SNI and AOAC methods. The analysis of fermented milk selected from the results of the number of LAB and the hedonic test was F6. The results of the study showed that number of LAB 8 x 108 CFU/mL; pH 3,984; water content 81,46%; 0,61% ash content; protein content 2,36%; fat content 3,48%; carbohydrate content 12,09%; Pb contamination 0,01 mg/kg; Hg contamination <0,005 mg/kg; negative Coliform and Salmonella bacteria contamination; and organoleptically preferred by the panelists. In conclusion, fermented milk F6 with the addition of 4% beetroot and 6% yellow sweet potato can increase the amount of LAB.Keywords: fermented milk; lactic acid bacteria; prebiotics; beetroot; yellow sweet potato ABSTRAKFormulasi Susu Fermentasi dengan Prebiotik dari umbi Bit (Beta vulgaris L.) dan Ubi Jalar Kuning (Ipomoea batatas L.) untuk Peningkatan Viabilitas Bakteri Asam Laktat Susu fermentasi merupakan susu yang difermentasikan oleh bakteri asam laktat (BAL). Dalam jumlah yang cukup BAL dapat meningkatkan sistem kekebalan imun pada tubuh manusia. Jumlah BAL dapat meningkat dengan penambahan prebiotik. Prebiotik dapat ditemukan dalam berbagai sumber pangan di alam, salah satunya yaitu umbi bit  dan ubi jalar kuning. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan prebiotik umbi bit dan ubi jalar kuning terhadap jumlah BAL pada susu fermentasi. Desain penelitian, yaitu eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL). Terdapat 6 Formula yaitu F1 (0% umbi bit: 0% ubi jalar kuning); F2(10% umbi bit:0% ubi jalar kuning); F3(0% umbi bit:10% ubi jalar kuning); F4(5% umbi bit: 5% ubi jalar kuning); F5 (6% umbi bit:4% ubi jalar kuning); F6 (4% umbi bit:6% ubi jalar kuning). Analisis jumlah BAL susu fermentasi menggunakan metode TPC. Analisis proksimat menggunakan metode SNI dan AOAC. Analisis susu fermentasi terpilih dari hasil jumlah BAL dan hasil uji hedonik adalah F6 (umbi bit 4% dan ubi jalar kuning 6%). Hasil penelitian yaitu jumlah BAL 8 x 108 CFU/mL; nilai pH 3,984; kadar air 81,46%; kadar abu 0,61%; kadar protein 2,36%; kadar lemak 3,48%; kadar karbohidrat 12,09%; kadar cemaran Pb 0,01 mg/kg; kadar cemaran Hg <0,005 mg/kg; negatif cemaran bakteri Coliform dan Salmonella; dan secara organoleptik disukai oleh panelis. Kesimpulan, susu fermentasi dengan penambahan umbi bit 4% dan ubi jalar kuning 6% dapat meningkatkan jumlah BAL.Kata kunci: susu fermentasi, bakteri asam laktat, prebiotik, umbi bit, ubi jalar kunin