PENGARUH PENAMBAHAN EDIBLE CRYOPROTECTANT TERHADAP VIABILITAS PROBIOTIK DAN KUALITAS FISIKO-KIMIA ES KRIM PROBIOTIK SUSU KAMBING PERANAKAN ETAWA
Desi Permata Sari, Widodo. SP., M.SC., Ph.D.; Endang Wahyuni, S.Pt., M.Biotech.
2013 | Skripsi | S1 PETERNAKANPENGARUH PENAMBAHAN EDIBLE CRYOPROTECTANT TERHADAP VIABILITAS PROBIOTIK DAN KUALITAS FISIKO-KIMIA ES KRIM PROBIOTIK SUSU KAMBING PERANAKAN ETAWA Desi Permata Sari 08/269522/PT/05464 Intisari Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan cryoprotectant terhadap tingkat viabilitas probiotik dan kualitas fisiko kimia pada es krim probiotik susu kambing. Materi penelitian adalah es krim probiotik yang dibuat dari susu kambing, 10% Lactobacillus casei, dan 5% cryoprotectant, yaitu gliserol, sukrosa, skim milk dan propilen glikol. Es krim probiotik disimpan dalam freezer selama 0, 2 dan 4 minggu. Pengamatan yang dilakukan adalah viabilitas bakteri probiotik Lactobacillus casei dan kualitas fisiko-kimia es krim. Data hasil uji overrun dianalisis menggunakan analisis variansi pola searah. Data hasil uji titik leleh, kualitas kimia dan viabilitas bakteri probiotik dianalisis dengan analisis variansi pola faktorial 5x3 (5 perlakuan jenis edible cryoprotectant x 3 perlakuan lama penyimpanan 0, 2 dan 4 minggu). Hasil penelitian menunjukkan bahwa penambahan edible cryoprotectant dapat mempertahankan viabilitas bakteri probiotik Lactobacillus casei dalam es krim susu kambing pada penyimpanan beku selama 4 minggu. Penambahan macam cryprotectant tidak berpengaruh terhadap lama titik leleh es krim, tetapi lama penyimpanan beku selama 4 minggu berpengaruh terhadap lama titik leleh es krim probiotik susu kambing. Penambahan macam cryprotectant dan penyimpanan selama 4 minggu menurunkan kadar laktosa es krim tetapi tidak berpengaruh terhadap nilai overrun, pH, kadar protein dan kadar lemak es krim probiotik susu kambing. Kata Kunci : Cryoprotectant, Lactobacillus casei, Ice cream, Susu Kambing
EFFECTS OF THE ADDITION OF EDIBLE CRYOPROTECTANT ON THE VIABILITY OF PROBIOTICS AND PHYSICO-CHEMICAL QUALITY OF ICE CREAM PROBIOTICS PRODUCED FROM GOAT MILK OF PERANAKAN ETTAWA Desi Permata Sari 08/269522/PT/05464 Abstract The purpose of this study was to investigate the effect of the addition of cryoprotectant on the viability of probiotic and physico-chemical quality of probiotic ice cream produced from goat milk. Materials for the experiments was ice cream made from goat's milk, Lactobacillus casei, and cryoprotectants, namely glycerol, sucrose, skim milk, and propylene glycol. Probiotic ice cream was stored in freezer for 0, 2 and 4 weeks. Parameters observed were viability of probiotic bacteria Lactobacillus casei and physico-chemical quality of the ice cream. Overrun data was analyzed using analysis of variance unidirectional pattern. Meanwhile, melting point, chemical quality and viability of probiotic bacteria data were analyzed by analysis of factorial design 5x3 (5 treatments of edible cryoprotectant x 3 treatment of storage time 0, 2 and 4 weeks). The results showed that the addition of edible cryoprotectant maintains viability of probiotic bacteria Lactobacillus casei in a frozen storage for 4 weeks. Addition of cryoprotectant had no significant effect on the melting point of products, whereas frozen storage for 4 weeks had significant effect on product’s melting point. Addition of cryprotectant and frozen storage for 4 weeks decreased lactose content but did not affect on the value of the overrun, pH, protein and fat content of goat's milk ice cream probiotics. Keywords : Cryoprotectant, Lactobacillus casei, Ice cream, Dairy Goat
Kata Kunci : Cryoprotectant, Lactobacillus casei, Ice cream, Susu Kambing
