EMULSIFIKASI SUSU BUBUK SINBIOTIK DENGAN PENAMBAHAN LESITIN UNTUK PENINGKATAN KUALITAS FISIKO-KIMIA

Artika Cahya Perdanari, Ir. Indratiningsih, SU.; Widodo, S.P., M.Sc., Ph.D.

2012 | Skripsi | S1 PETERNAKAN

EMULSIFIKASI SUSU BUBUK SINBIOTIK DENGAN PENAMBAHAN LESITIN UNTUK PENINGKATAN KUALITAS FISIKO-KIMIA Artika Cahya Perdanari (07/256645/PT/05385) INTISARI Penelitian ini bertujuan untuk mengetahui pengaruh penambahan emulsifier berupa soya lesitin terhadap kualitas fisiko-kimia susu bubuk sinbiotik. Penelitian dilakukan dengan 3 perlakuan yaitu kontrol (tanpa penambahan soya lesitin), penambahan soya lesitin level 1 dan 2% diikuti pengamatan sesudah pengeringan menggunakan spray drying inlet 90° dan outlet 45°C. Parameter yang di uji adalah kualitas fisiko-kimia setelah spray drying dan pengamatan kualitas mikrobiologi sebelum dan sesudah spray drying. Parameter kualitas susu yang diamati meliputi: 1) fisik (wettability, insolubility index, dan sieve test, 2) kimia (kadar air, keasaman, protein, lemak, laktosa), dan 3) mikrobiologi (total probiotik). Analisis data hasil uji kualitas fisiko-kimia menggunakan One-Way Annova. Data hasil uji untuk kualitas mikrobiologi dianalisa menggunakan analisa descriptive. Hasil penelitian menunjukkan bahwa penambahan soya lesitin dengan level 1 dan 2% memberikan pengaruh (P<0,01) terhadap wettability, insolubility, sieve test, dan laktosa, serta kadar air dan protein (P<0,05), tetapi tidak berpengaruh terhadap keasaman dan lemak. Kualitas fisik susu bubuk sinbiotik yang diberi penambahan soya lesitin dengan level 0, 1, dan 2% secara berturut-turut mempunyai wettability 357±17,50, 94,33±4,04, dan 83,00±4,35 detik; insolubility index 0,30±0,05, 0,63±0,06, dan 0,54±0,12 ml; sieve test 2,39±0,93, 4,67±0,89, dan 5,27±0,48 gram. Kualitas kimia susu bubuk sinbiotik mempunyai kadar air 2,24±0,09, 2,49±0,17, dan 2,62±0,06; derajat keasaman 0,67±0,01, 0,67±0,02, dan 0,66±0,03; protein 19,14±0,96, 21,67±0,04, dan 19,85±0,10; lemak 17,00±0,50, 15,67±1,04, dan 16,00±1,32; laktosa 41,55±0,64, 37,37±1,14, dan 37,73±0,57. Kualitas mikrobiologi susu bubuk sinbiotik dengan level penambahan soya lesitin 0, 1, dan 2% mempunyai total Bifidobaterium bifidum 8,44, 7,50 dan 6,96 log cfu/g. Sebagai kesimpulan, penambahan emulsifier soya lesitin level 1% pada susu bubuk sinbiotik dapat meningkatkan kualitas fisiko-kimia. Kata kunci: Susu bubuk sinbiotik, Bifidobacterium bifidum, Ekstrak inulin, Emulsifier soya lesitin, Spray drying

EMULSIFICATION OF SYNBIOTIC MILK POWDER WITH ADDITION LECITHIN FOR PHYSICO-CHEMICAL QUALITY IMPROVEMENT Artika Cahya Perdanari 07/256645/PT/05385 ABSTRACT The objective of this experiment was to investigate the effect of the addition of soya lecithin as emulsifier on physico-chemical quality of synbiotic milk powder. Experiments were carried out using three treatments : control (without soya lecithin addition), addition 1% and 2% of soya lecithin. Milk powder was produced using spray drying with temperature of drying inlet 90°C and outlet 45°C. Milk quality parameters observed were : 1) physical (wettability, insolubility index, and sieve test), 2) chemical (moisture, titrable acidity, protein, fat content, and lactose), and 3) microbiological quality (total probiotics). The data of physico- chemical quality were analyzed using One-Way Anova, while the data of the microbiological quality was analyzed using descriptive analysis. The results showed that addition of soya lecithin with a level of 1 and 2% had significant effect (P<0.01) on wettability, insolubility index, sieve test, and lactose, as well as moisture and protein (P<0.05), but had no significant to titrable acidity and fat content. Physical quality of synbiotic milk powder with addition of 0%, 1% and 2% of soya lecithin respectively had wettability 357±17.50 seconds, 94.33±4.04 seconds and 83.00±4.35 seconds; insolubility index 0.30±0.05 ml, 0.63±0.06 ml and 0.54±0.12 ml; sieve test 2.39±0.93 g, 4.67±0.89 g and 5.27±0.48 g. Chemical quality of synbiotic milk powder had moisture 2.24±0.09%, 2.49±0.17% and 2.62±0.06%; titrable acidity 0.67±0.01%, 0.67±0.02% and 0.66±0.03%; protein 19.14±0.96%, 21.67±0.04% and 19.85±0.10%; fat content 17.00±0.50%, 15.67±1.04% and 16.00±1.32%; lactose 41.55±0.64%, 37.37±1.14% and 37.73±0.57%. Microbiological quality of milk powder with addition of 0%, 1%, and 2% of soya lecithin had a total Bifidobacterium bifidum of 8.44 log cfu/g, 7.50 log cfu/g and 6.96 log cfu/g. As conclusion, addition soya lecithin with level 1% improved physico- chemical quality of synbiotic milk powder. Key words: Synbiotic milk powder, Bifidobacterium bifidum, Inulin extract, Emulsifier soya lecithin, Spray drying

Kata Kunci : Susu bubuk sinbiotik, Bifidobacterium bifidum, Ekstrak inulin, Emulsifier soya lesitin, Spray drying