KUALITAS SUSU ACIDOPHILUS DARI SUSU KAMBING PERANAKAN ETTAWA (PE) DENGAN PERSENTASE STARTER YANG BERBEDA
Anggi Irawan, Dr. Ir. Nurliyani, M.S., IPM.; Ir. Indratiningsih
2012 | Skripsi | S1 PETERNAKANKUALITAS SUSU ACIDOPHILUS DARI SUSU KAMBING PERANAKAN ETTAWA (PE) DENGAN PERSENTASE STARTER YANG BERBEDA Anggi Irawan 2004/181314/PT/04862 INTISARI Susu kambing memiliki kandungan nutrisi yang lengkap dan lebih mudah dicerna dari susu sapi. Lactobacillus acidophilus merupakan bakteri asam laktat yang potensial digunakan sebagai agensia probiotik. Penelitian ini bertujuan untuk mengetahui kualitas susu kambing PE yang difermentasikan dengan bakteri Lactobacillus acidophilus. Penelitian ini menggunakan susu kambing PE serta Lactobacillus acidophilus sebagai starter. Susu kambing pasteurisasi diinokulasi dengan persentase starter yang berbeda, yaitu 1%, 3%, dan 5%. Inkubasi dilakukan pada suhu 37oC selama lima jam atau pada saat susu mencapai pH 4,5. Susu kambing pasteurisasi atau persentase starter 0% digunakan sebagai kontrol. Pengujian terhadap produk susu acidophilus meliputi nilai pH, keasaman, kadar protein, kadar laktosa, viabilitas bakteri probiotik dan total bakteri asam laktat,. Data yang diperoleh dianalisis dengan analisis variansi pola searah dan dilanjutkan uji Duncan’s Multiple Range Test (DMRT). Masing- masing persentase starter 0%, 1%, 3%, 5% secara berurutan memberikan hasil pada produk akhir sebagai berikut : nilai pH 6,64; 5,36; 5,00; 4,71. Persentase keasaman 0,17%; 0,52%; 0,75%; 0,92%. Kadar protein 4,33%; 4,21%; 4,28%; 4,46%. Kadar laktosa masing-masing 4,00%; 3,76%; 3,58%; 3,43%. Total bakteri asam laktat dalam produk susu akhir masing-masing 2,5x109; 3,5x109; 73x109; 13 X 109 dan viabilitas bakteri probiotik masing-masing 3,0 x 108; 4,5 x 108; 36 x108; and 2,9 X 108. Hasil analisis statistik menunjukkan bahwa semakin tinggi konsentrasi starter menyebabkan nilai pH semakin rendah dan persentase keasaman semakin tinggi. Penggunaan persentase starter 1%, 3%, dan 5% tidak memberikan perbedaan yang nyata terhadap kadar protein dan kadar laktosa. Jumlah total bakteri, dan viabilitas bakteri probiotik meningkat seiringdengan peningkatan persentase starter yang diinokulasikan, dan mencapai hasil tertinggi pada persentase starter 3%. Hasil penghitungan bakteri menunjukkan bahwa susu acidophilus yang dihasilkan sudah memenuhi sebagai makanan probiotik, dan konsentrasi starter 3% menghasilkan susu acidophilus dengan jumlah bakteri asam laktat paling tinggi. (Kata kunci : Susu kambing, Lactobacillus acidophilus, Kualitas)
QUALITY OF ACIDOPHILUS MILK OF ETTAWA CROSS BREED GOAT MILK WITH DIFFERENT KIND OF STARTER PERCENTAGE Anggi Irawan 2004/181314/PT/04862 ABSTRACT Goat milk has a complete nutrition and easier to be digested than cow milk. Lactobacillus acidophilus is lactid acid bacteria that is potential to be used as a probiotic agent. The objectives of this research was to study the quality of Ettawa cross breed goat milk that fermented with Lactobacillus acidophilus starter. PE goat milk was used as the medium and Lactobacillus acidophilus was used as the starter. Pasteurized goat milk was inoculated with various percentage of starter, starting from 1%, 3%, to 5%. The incubation was done at 37oC for about five hour or when the milk reached pH 4,5. Pasteurized goat milk or no starter added was used as control. Tested parameter of acidophilus milk were pH, acidity, protein content, lactose content, viability of probiotic bacteria, and lactid acid bacteria total number. The data obtained were analyzed with analysis of variance using one-way design and the differences between the means values were analyzed further using Duncan’s Multiple Range Test (DMRT) with SPSS software. Each percentage of starter which is 0%, 1%, 3%, and 5% sequentially gives result to product : pH value 6,64; 5,36; 5,00; 4,71; acidity 0,17%; 0,52%; 0,75%; 0,92%. Protein content 4,33%; 4,21%; 4,28%; 4,46%. Lactose content 4,00%; 3,76%; 3,58%; 3,43%. Total lactic acid bacteria in acidophilus milk 2,5x109; 3,5x109; 73x109; 13 X 109 and viability of probiotic bacteria 3,0 x 108; 4,5 x 108; 36 x108; and 2,9 X 108. Statistical analysis from the data shown that the higher starter percentage cause the lower pH value and the higher acidity of product. The starter percentage of 1%, 3%, and 5% didn’t affect protein and lactose content. Lactic acid bacteria total number, and viability of probiotic bacteria of product were increasing along with the increasement of starter percentage, and the highest data of Lactic acid bacteria total number and viability of probiotic bacteria of product were at level 3% of starter. Bacteria calculation result showed that acidophilus milk produced had meet the requirement to be a probiotic food, and acidophilus milk with 3% starter percentage had the highest total number of lactic acid bacteria. (Key words : Goat Milk, Lactobacillus acidophilus , Quality)
Kata Kunci : Susu kambing, Lactobacillus acidophilus, Kualitas
