KAJIAN KUALITAS SUSU ACIDOPHILUS DARI SUSU SAPI, KAMBING, DAN KUDA

Eni Robiyati, Prof. Dr. Ir. Tridjoko Wisnu Murti, DEA.; Dr.Ir., Supadmo, MS.

2013 | Skripsi | S1 PETERNAKAN

KAJIAN KUALITAS SUSU ACIDOPHILUS DARI SUSU SAPI, KAMBING, DAN KUDA Eni Robiyati 09/289382/PT/05797 INTISARI Penelitian ini bertujuan untuk mengetahui kualitas susu acidophilus dari susu sapi, kambing dan kuda. Penelitian ini menggunakan bakteri Lactobacillus acidophilus sebagai starternya. Susu acidophilus dibuat dengan menginokulasikan 10% v/v kultur bakteri ke dalam susu sapi, kambing dan kuda yang telah disterilisasi kemudian diinkubasi pada suhu 39°C selama 9 jam. Data yang diambil meliputi nilai pH, kadar keasaman, protein terlarut dan jumlah bakteri. Pengujian terhadap nilai pH, kadar keasaman, protein terlarut dan jumlah bakteri dilakukan pada 0, 3, 6 dan 9 jam inkubasi. Pengujian terhadap kualitas sensoris (cita rasa dan tekstur) secara subjektif (panelis) dilakukan pada akhir inkubasi. Data nilai pH, kadar keasaman, protein terlarut dan jumlah bakteri dianalisis dengan rancangan split-plot dan kualitas sensoris secara subjektif dianalisis dengan uji K-Independen Kruskal Wallis dilanjutkan dengan uji Quantitative Descriptive Analysis (QDA) metode jaring laba-laba. Hasil penelitian menunjukkan bahwa perbedaan jenis susu dan lama waktu inkubasi memberikan perbedaan yang nyata (P<0,05) terhadap nilai pH, kadar keasaman, protein terlarut, jumlah bakteri dan kualitas sensoris terutama rasa asam dan tekstur. Nilai pH akhir susu acidophilus dari susu sapi, kambing dan kuda berturut-turut: 5,280; 5,333; 3,823 sedangkan kadar keasaman 0,360%; 0,438%; 0,430% dan protein terlarut 41,236; 45,180; 25,809 mg/ml. Jumlah bakteri akhir menunjukkan 41,60.108; 65,20.108 dan 89,30.108 sel/ml. Kesimpulan dari penelitian menunjukkan bahwa Jenis susu dan waktu inkubasi memberikan pengaruh terhadap keasaman, kadar protein terlarut, jumlah bakteri, kualitas sensoris dan daya terima konsumen terhadap susu acidophilus. Hal ini memberikan informasi bahwa susu acidophilus dapat dibuat dari susu sapi, kambing dan kuda sehingga dapat digunakan sebagai dasar pengembangan industri fermentasi menggunakan Lactobacillus acidophilus. Kata kunci: Susu Acidophilus, Susu Sapi, Susu Kambing, Susu Kuda, Fermentasi, inkubasi 39oC

STUDY THE QUALITY OF ACIDOPHILUS MILK FROM COW, GOAT AND MARE MILK Eni Robiyati 09/289382/PT/05797 ABSTRACT This research was done to study the acidophilus milk quality from cow, goat and mare milk. This research used cow, goat and mare milk with Lactobacillus acidophilus as starter bacteria. Acidophilus milk was produced by using sterilized cow, goat and mare milk inoculated by L. acidophilus culture as much as 10 % v/v and incubated at temperature of 39oC for 9 hours. Data were collected includes the value of pH, acidity, soluble protein, the number of bacteria and sensory evaluation. Analysis value of pH, acidity, soluble protein and the number of bacteria were done at 0, 3, 6 and 9 hours of incubation. Sensory evaluation (taste and texture) were done subjectively (panelist) at the end of incubation. Data value of the pH, acidity, soluble protein and number of bacteria were analyzed with a split-plot design and sensory evaluation analysed with K-Independent test Kruskal Wallis test followed by Quantitative Descriptive Analysis (spider web method). The result showed that the different type of milk and incubation time gave significant effect (P<0,05) on the value of pH, acidity, soluble protein, the number of bacteria and the quality of sensory especially a sour taste and the texture. The value of results indicated that pH, acidity and soluble protein of acidophilus milk from cow, goat and mare milk were below respectively (5,280; 5,333; 3,823), (0,360; 0,438; 0,430), (41,60.108; 65,20.108; 89,30.108). The conclusion of this research indicated that fermented acidophilus milk could be produced using cow, goat and mare milk. And, the type of milk gave influence on acidity, soluble protein, the number of bacteria, sensory quality and consumer preference. Key words: Acidophilus Milk, Cow Milk, Goat Milk, Mare Milk, Fermented Milk, Inkubation 39oC

Kata Kunci : Susu Acidophilus, Susu Sapi, Susu Kambing, Susu Kuda, Fermentasi, inkubasi 39oC