PERBANDINGAN KUALITAS FISIKO-KIMIA DAN MIKROBIOLOGIS SUSU KAMBING FERMENTASI KULTUR Lactobacillus casei AP DAN Lactobacillus paracasei M104

R A SEKARINI K, 1. Widodo, S.P., M.Sc., Ph.D. dan Prof. Dr. Ir. Nurliyani, M.S., IPM.

2021 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui perbandingan kualitas fisiko-kimia dan mikrobiologis susu kambing fermentasi dengan menggunakan kultur starter Lactobacillus casei AP dan/atau Lactobacillus paracasei M104. Susu kambing fermentasi dibuat dengan susu kambing segar Peranakan Etawah (PE) yang ditambahkan skim sebanyak 2%(w/v), kemudian susu dipasteurisasi pada suhu 80oC selama 30 menit, dilanjutkan dengan penurunan suhu hingga 40oC. Kultur starter L. casei AP atau L. paracasei M104 diinokulasikan sebesar 2,5%, 5%, dan 10% (v/v) ke dalam 250 mL susu pasteurisasi dan diinkubasi pada suhu 37oC selama 10 jam. Kualitas fisiko-kimia (viskositas, nilai pH, nilai keasaman, total solid, kadar protein, kadar lemak, dan kadar laktosa) dan kualitas mikrobiologis (total bakteri asam laktat) kemudian diuji. Data hasil uji dilakukan pengujian dengan menggunakan Two Way ANOVA 2x3 (kultur starter x persentase inokulum) dan dilanjutkan dengan Duncan's New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa penggunaan kultur starter L. paracasei M104 2,5% (v/v) berpengaruh signifikan (P<0,05) terhadap nilai pH sebesar 4,49±0,07 dan viskositas sebesar 308,76±2,41 cP. Persentase inokulum 5% (v/v) berpengaruh nyata terhadap kadar lemak. Penggunaan kultur starter L. paracasei M104 2,5% (v/v) berpengaruh signifikan (P<0,05) terhadap total bakteri asam laktat dengan total BAL 11,25±0,10 log CFU/mL. Terdapat interaksi (P<0,05) antara perbedaan jenis kultur dengan persentase inokulum dalam menentukan viskositas dan total bakteri asam laktat. Kesimpulannya, susu kambing fermentasi menggunakan kultur starter L. paracasei M104 2,5% (v/v) dapat meningkatkan kualitas fisiko-kimia dan mikrobiologis.

The aim of this study was to determine the comparison of goat millk fermented using Lactobacillus casei AP and/or Lactobacillus paracasei M104 starter cultures on the quality of fermented goat milk, including physico-chemical and microbiological properties. Fermented goat milk was made by fresh goat milk that was added 2%(w/v) of skim milk, then the milk pasteurized at 80oC for 30 minutes, followed by a decrease in temperature to 40oC. The starter cultures of L. casei AP or L. paracasei M104 were inoculated at 2.5%, 5%, and 10% (v/v) into 250 mL of pasteurized goat milk and incubated at 37oC for 10 hours. The physico-chemical quality (viscosity, pH value, acidity value, total solid, protein content, fat content, and lactose content) and microbiological quality (total lactic acid bacteria) were then tested. The test data was tested using Two Way ANOVA 2x3 (starter culture x inoculum percentage) and continued with Duncan's New Multiple Range Test (DMRT). The results showed that the use of starter cultures of L. paracasei M104 2.5% (v/v) showed a significant difference (P<0.05) to the pH value of 4.49±0.07 and the viscosity of 308.76±2.41cP. The inoculum percentage of 5% (v/v) had a significant effect on fat content. The use of 2.5% (v/v) L. paracasei M104 starter culture showed a significant difference (P<0.05) to the total lactic acid bacteria of 11.25±0.10 log CFU/mL. There was an interaction (P<0.05) between different types of culture and the percentage of inoculum in determining the viscosity and total lactic acid bacteria. In conclusion, fermented goat milk using 2.5% (v/v) starter culture of L. paracasei M104 can improve the physico-chemical and microbiological quality.

Kata Kunci : Susu kambing fermentasi, Lactobacillus casei AP, Lactobacillus paracasei M104, Sifat fisiko-kimia, Sifat mikrobiologis. Fermented goat milk, Lactobacillus casei AP, Lactobacillus paracasei M104, Physico-chemical properties, Micriobiological properties.