Dewi Ardiani, KIP-College Scholarship Recipient Who Now Has Successfully Earned a Bachelor Degree in Food Technology

• Posted by: Admin
• Senin, 28 Agustus 2023
• Has been read 241 time(s)

Ni Wayan Dewi Ardiani who is often called Dewi, Ardiani, and even Dewiya while studying at Udayana University is one of the students who received a KIP-College scholarship. The Indonesia Smart College Card Scholarship (KIP-Kuliah) is a scholarship for prospective students that is given to high school/equivalent graduates from all over the archipelago who have economic limitations and excel academically. She is one of the KIP-College scholarship recipients who won a Bachelor of Food Technology (S.TP.) degree close to her birthday and officially graduated last August at the Food Technology Study Program by conducting a study "The Effect of Fermentation Time on Beverage Characteristics Probiotic Sari Mangga Arumanis (Mangifera Indica L. Var Arumanis) With Lactobacillus rhamnosus SKG34” under the guidance of Dr. Ir. Komang Ayu Nocianitri, M.Agr.Sc. and Mrs. Sayi Hatiningsih, S.TP., M.Sc.

The research being conducted was to make a non-dairy-based probiotic drink using arumanis mango as raw material with Lactobacillus rhamnosus SKG34, this is because arumanis mango is a local fruit that experiences a surge in production during harvest causing low market prices for mangoes, in addition to having a shelf life. brief and easily damaged, while Lactobacillus rhamnosus SKG34 is a lactic acid bacterium isolated from the milk of Sumbawa horses which has been proven to be developed into probiotics because it is resistant to low pH, can lower cholesterol, is not toxic and is safe to be applied to food products such as probiotic drinks.

The process of making a probiotic drink of arumanis mango juice with Lactobacillus rhamnosus SKG34, namely arumanis mangoes are washed then peeled, separated from the pulp and seeds and then mashed using a blender. The fruit pulp obtained is added to water with a ratio of fruit pulp and water 1:2.5 and then filtered. The fruit juice obtained was added with 8% sucrose and then pasteurized and cooled. The next step was adding 4% starter and then homogenizing and then incubating to obtain a probiotic drink of Arumanis mango juice.

Dewi Ardiani reported that the research produced was arumanis mango juice probiotic drink with Lactobacillus rhamnosus SKG34, 18 hours of fermentation time produced arumanis mango juice probiotic drink with the best characteristics, namely with a total LAB of 10.28 Log CFU/ml, total acid 0 .22%, total sugar 12.70%, and pH 4.28. He also suggested conducting further research regarding the duration of cold storage of arumanis mango juice probiotic drink with Lactobacillus rhamnosus SKG34. She also said that she was proud and happy to be able to complete her education and get a bachelor's degree.

 

"I want to be an example for all the younger generation, that the cost of education is not a barrier for us to get a bachelor's degree," she said.