Karakteristik Kimia, Fisik, dan Viabilitas Keju Cheddar Probiotik dengan Starter Probiotik Lokal Lactiplantibacillus plantarum subsp. plantarum Dad-13 dan Streptococcus thermophilus Dad-11

Abigail Nicole, Prof. Dr. Ir. Tyas Utami, M.Sc.; Prof. Dr. Ir. Endang Sutriswati R, M.S.

2023 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Adanya isolat bakteri probiotik Lactiplantibacillus plantarum Dad-13 dan isolat bakteri Streptococcus thermophilus Dad-11 diduga mampu menjadi starter lokal keju cheddar probiotik. Tujuan dari penelitian ini adalah membuat keju cheddar probiotik menggunakan starter probiotik lokal Lactiplantibacillus plantarum subsp. plantarum Dad-13 dan Streptococcus thermophilus Dad-11, mempelajari karakteristik kimia, fisik, dan viabilitas sel probiotiknya, serta membandingkannya dengan keju cheddar starter impor MA4002 Lactococcus lactis subsp. lactis.

Bahan yang dibutuhkan untuk pembuatan keju cheddar ialah susu sapi organik, starter lokal L. plantarum Dad-13 & S. thermophilus Dad-11 dan starter impor MA4002, rennet, lipase, dan garam. Dilakukan pengujian pH selama pembuatan keju cheddar, yield produk, uji proksimat setelah pemeraman, dan uji viabilitas sel probiotik selama pemeraman. Sebagai pembanding, digunakan keju cheddar produksi lokal PT Mazaraat Lokanatura menggunakan starter impor MA4002 L. lactis.

Hasil penelitian menunjukkan produk keju cheddar probiotik menggunakan kultur starter lokal L. plantarum Dad-13 dan S. thermophilus Dad-11 memiliki karakteristik kimia dan fisik menyerupai keju cheddar menggunakan starter impor MA4002 L. lactis, viabilitas sel probiotik keju cheddar menggunakan L. plantarum Dad-13 dan S. thermophilus Dad-11 memiliki hasil yang stabil dan masuk ke dalam kategori pangan probiotik.

Lactiplantibacillus plantarum subsp. plantarum Dad-13 probiotic bacterium isolates and Streptococcus thermophilus Dad-11 bacterium isolate has been predicted to be able to be a local starter culture for probiotic cheddar cheese. The aim of this study is to make probiotic cheddar cheese using local starter culture L. plantarum Dad-13 and S. thermophilus Dad-11, learn its chemical and physical characteristics and probiotic cell viability, and compare them to the cheddar cheese made with imported started culture MA4002 Lactococcus lactis subsp. lactis. used by Mazaraat Lokanatura local company.

Materials needed to make cheddar cheese are organic cow milk, local starter culture Lactiplantibacillus plantarum Dad-13 and Streptococcus thermophilus Dad-11, imported started culture MA4002 Lactococcus lactis subsp. lactis. rennet, lipase, and salt. pH scale in cheddar cheese making, yield count, proximate analysis after aging process, and probiotic cell viability in aging process were inspected.

Results showed that the chemical and physical characteristics of probiotic cheddar cheese made with local starter culture L. plantarum Dad-13 and S. thermophilus are similar to the results obtained from cheddar cheese made with imported culture MA4002. Meanwhile, probiotic cell viability (CFU/g) results were stable from time to time and could be labeled as a probiotic product.

Kata Kunci : keju cheddar, probiotik, kultur starter, Lactiplantibacillus plantarum Dad-13, Streptococcus thermophilus Dad-11.