PENGGUNAAN MEDIA SUSU DENGAN BERBAGAI KADAR LEMAK UNTUK PRODUKSI STARTER YOGURT PROBIOTIK INDIGENOUS DENGAN PROSES SPRAY DRYING

RYAN SALFARINO, Prof. Dr. Endang S. Rahayu, M.S.; Dr. Rini Yanti, STP, M.P.

2019 | Tesis | MAGISTER ILMU DAN TEKNOLOGI PANGAN

Produk yogurt probiotik semakin populer di Indonesia. Untuk mengurangi impor kultur starter, starter yogurt lokal perlu dikembangkan. Lactobacillus plantarum Dad-13 adalah strain probiotik indigenous yang layak dikembangkan sebagai starter yogurt lokal, dengan Streptococcus thermophilus Dad-11 sebagai kultur pendamping. Tujuan penelitian ini adalah untuk melihat pertumbuhan biomassa kultur campuran probiotik indigenous pada media susu dengan berbagai kadar lemak, kehilangan biomassa kultur campuran setelah proses spray drying, serta pengaruh penyimpanan terhadap viabilitas kultur. Kombinasi kultur L. plantarum Dad-13 dan S. thermophilus Dad-11 masing-masing sebanyak 10^7 CFU/ml (1:1) diinokulasikan ke media susu rendah lemak (kadar lemak 1,25%), media susu lemak moderat (kadar lemak 2,96%) dan media susu kaya lemak (kadar lemak 4,68%), kemudian diinkubasi 16 jam pada suhu 30 derajat Celsius. Selanjutnya susu fermentasi di-spray drying dengan suhu inlet 100±2 derajat Celsius dan suhu outlet ±60 derajat Celsius. Bubuk spray-dried yang diperoleh dikemas dengan aluminium foil dan disimpan pada suhu refrigerator. Kenaikan biomassa sel rata-rata pada semua media fermentasi adalah sekitar 1,2 siklus log. Sedangkan kehilangan sel akibat spray drying berkisar antara 1,0 - 1,7 siklus log. Konsentrasi kultur sel pada bubuk spray-dried adalah antara 8,3 - 9,0 CFU/g, memenuhi syarat untuk penggunaan sebagai starter yogurt komersial. Penurunan jumlah sel selama 4 minggu penyimpanan suhu rendah kurang dari 1 siklus log.

Probiotic yogurt products are increasingly popular in Indonesia. To reduce the import of starter cultures, local yogurt starters need to be developed. Lactobacillus plantarum Dad-13 is an indigenous probiotic strain that deserves to be developed as a local yogurt starter, with Streptococcus thermophilus Dad-11 as a companion culture. The purpose of this study was to look at biomass growth of indigenous probiotic mixed cultures in milk media with various fat levels, loss of mixed biomass culture after the spray drying process, and the effect of storage on culture viability. The combination of L. plantarum Dad-13 and S. thermophilus Dad-11 cultures were 10^7 CFU / ml (1:1) inoculated into low fat milk media (1.25% fat content), moderate fat milk media (2.96% fat content) and fat-rich milk media (4.68% fat content), then incubated 16 hours at 30 Celcius degree. Furthermore, fermented milk is spray drying with an inlet temperature of 100±2 Celcius degree and outlet temperature ±60 Celcius degree. Spray-dried powder obtained is packed with aluminum foil and stored at refrigerator temperature. The increase in average cell biomass in all fermentation media is about 1.2 log cycles. Whereas cell loss due to spray drying ranges from 1.0 to 1.7 log cycles. The concentration of cell culture in spray-dried powder is between 8.3 to 9.0 CFU/g, eligible for use as a commercial yogurt starter. Decreasing the number of cells during 4 weeks of low temperature storage is less than 1 log cycle.

Kata Kunci : L. plantarum Dad-13, S.thermophilus Dad-11, starter yogurt, probiotik indigenous, susu rendah lemak, spray drying / L. plantarum Dad-13, S. thermophilus Dad-11, yogurt starter, indigenous probiotics, low-fat milk, spray drying.