Oleh : Adi Azhar

Minuman yang satu ini memang sudah tidak asing lagi di telinga kita khususnya pada masyarakat urban, mungkin setiap hari anda meminumnya karena rasanya yang asam,manis campur menjadi satu, dan juga menyegarkan yaitu yoghurt. Di Indonesia minuman yang berasa sedikit asam ini memang baru populer jika dibandingkan dengan kawasan eropa, Amerika dan Timur tengah yang sudah sangat populer dan menjadi minuman sehari-hari. Sebenarnya yoghurt merupakan minuman tradisional di daerah Balkan dan Timur Tengah yang menjadi minuman pokok sehari-hari masyarakat disana. 

Yoghurt merupakan produk hasil fermentasi susu yang bentuknya seperti es krim dan rasanya sedikit asam. Biasanya kita mengenal dan menemukan banyak yoghurt hanya terbuat dari susu segar atau susu skim. Tetapi dengan berjalannya waktu yoghurt juga dapat dibuat dengan bahan baku kacang kedelai yang disebut soyghurt, yoghurt berbahan baku santan kelapa disebut miyoghurt, dan yoghurt yang berbahan baku buah-buahan disebut dengan fruitghurt.

Salah satu jenis yoghurt yang memang tergolong baru dan masih jarang kita dengar adalah “fruitghurt”. Fruitghurt merupakan produk hasil fermentasi dari sari buah-buahan baik itu buah melon, mangga, anggur, pisang, dll. Atau campuran dari berbagai sari buah-buahan.Bahkan sekarang ini fruitghurt sudah dikembangkan dengan bahan baku dari limbah buah-buahan yaitu kulit buah. Prinsip pembuatan fruitghurt yaitu dengan memfermentasi sari buahdengan menggunakan bakteri Lactobacillus Bulgaricus dan Streptococcus Thermophillus. Tanpa kedua bakteri ini fruitghurt tidak akan terbentuk. Dan kedua bakteri tersebut disebut dengan starter yaitu mikroba pembentuk fruitghurt. 
Starter yang paling baik ialah campuran dari kedua bakteri tersebut dengan perbandingan 1: 1. Karena jika terpisah, kedua bakteri ini perkembangannya akan lambat sehingga dapat mempengaruhi dalam pembuataan fruitghurt. Karena kedua bakteri inilahyang berperan dalam memberikan aroma dan cita rasa pada fruitghurt. Dalam kerjanya Lactobacillus Bulgaricus akan membentuk aroma pada fruitghurt dan Streptoccocus Thermophillus berperan dalam pembentukan cita rasa pada fruitghurt. Fermentasi kedua bakteri tersebut akan menghasilkan asam laktat. Fruitghurt yang bagus memiliki asam laktat sekitar 0,85-0,89% dan derajat keasamaan(pH) yang dihasilkan adalah sekitar 4,5. Asam laktat ini berguna untuk memperlancar proses pencernaan kita

Selain adanya asam laktat, bakteri Lactobacillus Bulgaricus pada fruitghrt akan menghasilkan anti mikroba yaitu bulgarican yang efektif untuk menghambat bakteri jahat (bakteri patogen) dalam tubuh dan juga dapat menghambat pembentukan kolestrol dalam darah, tidak hanya itu fruithghurt juga mengandung zat antioksidan (Vitamin C) sehingga dapat meningkatkan daya tahan tubuh kita dan dapat melindungi molekul penting, seperti protein, lipid (lemak), karbohidrat, dan asam nukleat (DNA dan RNA) dari kerusakan yang diakibatkan radikal bebas, racun, ataupun polusi. Dan nutrisi yang terdapat pada fruitghurt cukup tinggi. Nutrisi yang terdapat dalam fruitghurt per 100 gram buah yaitu ; Energi426 kj , Protein4.37 g , Total lemak1.08 g, Karbohidrat19.05 g, Kalsium151.9 mg, Besi0.07 mg , Magnesium 14.57 mg, kalium 194.5 mg , Vitamin C 0.66 mg , Vitamin B-60.04 mg, Asam Folat9.3 mcg , Vitamin B-120.467 mcg dan lain-lain. Jadi dengan banyaknya produk minuman sekarang ini fruitghurt bisa menjadi salah satu minuman pilihan anda dan keluarga.


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