PENGARUH PENAMBAHAN BEE POLLEN LEBAH KLANCENG (Trigona sp.) TERHADAP KUALITAS MIKROBIOLOGIS, FISIKOKIMIA DAN AKTIVITAS ANTIOKSIDAN KEFIR SUSU KAMBING

HAFIDH SHOFWAN M, Prof. Dr. Ir. Nurliyani., MS., IPM. ; Prof. Dr. Ir. Ali Agus, DAA., DEA., IPU.

2018 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologis, kimia, fisik, aktivitas antioksidan dan organoleptik produk kefir susu kambing dengan penambahan bee pollen lebah Klanceng (Trigona sp.). Kefir susu kambing dibuat dengan menambahkan bubuk bee pollen lebah Klanceng (Trigona sp.) sebanyak 0%, 3%, dan 5%. Susu kambing diinokulasi dengan 5% kefir grain, kemudian diinkubasi pada suhu ruang selama 18 jam. Kefir susu kambing dinilai dari segi kualitas mikrobiologis (total bakteri asam laktat (BAL) dan total yeast, kualitas kimia (keasaman, nilai pH, protein, alkohol, total solids), kualitas fisik (viskositas), aktivitas antioksidan dan sensoris. Data hasil uji total BAL, total yeast, keasaman, nilai pH, protein, alkohol, total solid, viskositas dan aktivitas antioksidan dianalisis dengan OneWay ANOVA dan dilanjutkan dengan Duncan New Multiple Range Test (DMRT). Analisis keasaman dan nilai pH selama penyimpanan 7 hari menggunakan TwoWay ANOVA. Data hasil pengujian organoleptik dianalisis menggunakan analisis non parametrik, uji hedonik Kruskal-Wallis dan di uji lanjut OneWay ANOVA. Hasil penelitian meunjukkan bahwa kefir susu kambing dengan penambahan bee pollen 0%, 3% dan 5% berpengaruh nyata (P<0,05) terhadap kualitas kimia yaitu dapat menaikan keasaman, protein, total solid, dan secara fisik dapat menaikan viskositas. Penambahan bee pollen 5% pada kefir susu kambing dapat meningkatkan kadar protein dari 3,61±0,43% menjadi 5,79±0,37%, serta dapat menaikan aktivitas antioksidan dari 10,61±1,15% sampai 53,54±1,75%. Penambahan bee pollen 3% dan 5% berpengaruh terhadap warna, tekstur dan daya terima. Kesimpulannya, kefir susu kambing dengan penambahan bubuk bee pollen 5% dapat menaikan kualitas fisikokimia dan aktivitas antioksidan.

The research was aimed to determine effect of bee pollen stingless bee (Trigona sp.) on microbiological and physico-chemical characteristic and antioxidant activity of goat milk kefir. Kefir goat milk was made by mixing 0%, 3% and 5% bee pollen powder stingless bee (Trigona sp.). Goat milk was inoculated 5% kefir grain, and than incubated at room temperature for 18 hours. Phsyco-chemical qualities (total solids, water content, pH value, acidity, viscosity, protein content, and alcohol content, microbiological qualities total lactic acid bacteria (LAB) and total yeast, antioxidant activity, organoleptic test were tested. The data total solid, protein content, alcohol content, viscosity, total LAB and total yeast tested with One Way ANOVA and continued by Duncan New Multiple Range Test (DMRT). Data as pH value and acidity were analyzed TwoWay ANOVA analysis and organoleptic test with Kruskal-Wallis test and continued with OneWay ANOVA. The result showed that the addition of bee pollen powder 0%, 3% and 5% into goat milk kefir was significant (p<0,05) on chemical were increase acidity, protein content, total solids, and significant increase viscosity. The addition of bee pollen 5% into goat kefir could increasing protein content from 3,61±0,43% to 5,79±0,37% and than could increase antioxidant activity from 10,61±1,15% to 53,54±1,75%. The addition of bee pollen 3% and 5% were significant effect (p<0,05) on colour, texture and devotion. The conclusiong, addition 5% bee pollen into goat milk kefir could improve phsyco-chemical qualities and antioxidant activity.

Kata Kunci : Bee pollen, lebah Trigona sp., Kefir, Susu Kambing, Protein, Aktivitas Antioksidan.