Kualitas Fisiko-Kimia, Mikrobiologis, dan Aktivitas Antibakteri Patogen Susu Sapi Terfermentasi Inokulum Kombucha Teh Hitam dan Teh Hijau
Fatiha Rayhani Putri, Prof. Widodo, S.P., M.Sc., Ph.D.
2023 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN
The aim of this study was to compare the physicochemical and microbiological quality, and antibacterial activity of milk fermented by using inoculum from black tea kombucha, green tea kombucha, also Streptococcus thermophilus and Lactobacillus bulgaricus (STLB) cultures. The design of experiment was using completely randomized design (CRD; one-way ANOVA) for physicochemical and microbiological qualities data. Data with significant differences was further analyzed using Duncan’s Multiple Range Test (DMRT). The parameters measured were physicochemical and microbiological qualities, and antibacterial activity of the product. Antibacterial activity was tested using the disc diffusion method for Escherichia coli and Staphylococcus aureus bacteria. Confirmation test of the antibacterial activity was done using proteolytic enzyme, and variation of pH on pH 11. The statistical analysis revealed that the use of different inoculum significantly influenced the physicochemical quality and antibacterial activity (p<0>E. coli bacteria (2,37mm) were bigger from the inhibition zone diameter against S. aureus bacteria (1,63mm). Antibacterial activity of fermented milk product in this study caused by bacteriocin activity.
Kata Kunci : Susu sapi fermentasi, kombucha, teh hitam, teh hijau, aktivitas antibakteri