VIABILITAS Lactobacillus acidophilus DALAM PRODUK ICE CREAM SUSU KAMBING PERANAKAN ETTAWA SELAMA PENYIMPANAN
Sofia Nainti Wasitaningrum, Ir. Indratiningsih, SU.; Widodo, S.P., M.Sc., Ph.D.;
2013 | Skripsi | S1 PETERNAKANVIABILITAS Lactobacillus acidophilus DALAM PRODUK ICE CREAM SUSU KAMBING PERANAKAN ETTAWA SELAMA PENYIMPANAN Sofia Nainti Wasitaningrum (08/270012/PT/05543) INTISARI Penelitian ini bertujuan untuk mengetahui pengaruh persentase Lactobacillus acidophillus dalam ice cream susu kambing terhadap viabilitas bakteri tersebut dan kualitas fisik ice cream selama penyimpanan. Penelitian menggunakan empat perlakuan yaitu, Ice cream dengan penambahan Lactobacillus acidophillus 5% (V/V), 10% (V/V), 15% (V/V), dan kontrol (0%). Pengamatan dilakukan pada minggu ke-0, ke-2, dan ke-4. Pengujian meliputi uji kadar lemak, total solid, overrun, titik leleh, pH, keasaman dan viabilitas Lactobacillus acidophilus. Data titik leleh, pH, keasaman dan viabilitas Lactobacillus acidophilus dianalisis dengan analisis variansi faktorial (4x3) dilanjutkan uji Duncan’s Multiple Range Test (DMRT). Data overrun, kadar lemak, total solid dianalisis pola searah dilanjutkan Duncan’s Multiple Range Test (DMRT). Ice cream dengan penambahan Lactobacillus acidophillus 0, 5, 10 dan 15% memiliki kadar lemak tidak berbeda, yaitu 9,64±1,04%; 10,50±0,87%; 9,67±1,52%; 10,50±0,50%. Titik leleh ice cream dengan penambahan Lactobacillus acidophilus 0, 5, 10 dan 15% menunjukan perbedaan, yaitu 29,90±6,67; 32,37±5,92; 34,31±5,39; 34,37±7,32 (menit). Titik leleh ice cream selama penyimpanan dalam freezer 0, 2, 4 minggu menunjukan perbedaan (P<0,01) dengan hasil 32,80±6,25; 28,52±6,47; 36,90±3,10 (menit). Penyimpanan ice cream pada suhu rendah (freezer) menurunkan viabilitas Lactobacillus acidophilus. Viabilitas bakteri Lactobacillus acidophilus dengan persentase 0, 5, 10 dan 15% menunjukan perbedaan (P<0,01) masing-masing adalah 7,67±0,42; 7,80±0,47; 9,02±0,93; 7,88±0,90 (log cfu/ml). Viabilitas Lactobacillus acidophilus selama penyimpanan 0, 2 dan 4 minggu menunjukan hasil berbeda (P<0,01) masing-masing adalah 8,48±1,00; 8,27±0,78; 7,51±0,53(log cfu/ml). Hasil penelitian disimpulkan bahwa penambahan starter 10% memiliki viabilitas Lactobacillus acidophilus tertinggi dan penyimpanan meningkatkan titik leleh. Kata kunci: Susu kambing Peranakan Ettawa, Ice cream, Lactobacillus acidophillus
Viability of Lactobacillus acidophilus in Peranakan Ettawa Goat Milk Ice Cream Product During Storage Sofia Nainti Wasitaningrum (08/270012/PT/05543) ABSTRACT This study aimed to determine the effect of Lactobacillus acidophillus percentage in goat milk ice cream on bacteria viability and the physical quality of ice cream during storage. They were four treatments, namely, ice cream with the addition of Lactobacillus acidophillus 5% (V/V), 10% (V/V), 15% (V/V), and control (0%). Observations were made at 0, 2nd, and 4th week. The test included levels of fat, total solid, overrun, melting point, pH, acidity and viability of Lactobacillus acidophilus. Data of melting point, pH, acidity and viability of Lactobacillus acidophilus were analyzed by factorial analysis (4x3) continued with Duncan's Multiple Range Test (DMRT). Data of overrun, fat content, total solid analyzed by uniddirectional pattern followed by Duncan's Multiple Range Test (DMRT). The addition of Lactobacillus acidophillus 0, 5, 10 and 15% did not affect significant difference on fat content at 9,64±1,04%, 10,50±0,87%, 9,67±1,52%; 10,50±0,50% respectively. The melting point of ice cream did not affect significant difference at 29,90±6,67; 32,37±5,92; 34,31±5.39 ; and 34,37±7,32 minutes respectively. The melting point of ice cream during storage in the freezer for 0, 2, 4 weeks had significant diference (P <0.01) at 32,80±6,25; 28,52±6,47; 36,90±3,10 minutes respectively. Viability of Lactobacillus acidophilus with 0, 5, 10 and 15% starter had significant diference (P <0.01) at 7,67±0,42; 7,80±0,47; 9,02±0,93; 7,88±0,90 (log cfu / ml) respectively. Viability of Lactobacillus acidophilus during storage 0, 2 and 4 weeks given significant difference (P <0.01) at 8,48±1,00; 8,27±0,78, 7,51±0,53 (log cfu / ml) respectively. For conclusion, the addition of starter at 10% had the highest viability of Lactobacillus acidophilus and storage time could increse malting point. Keywords: Goat milk of Peranakan Ettawa, Ice cream, Lactobacillus acidophillus
Kata Kunci : Susu kambing Peranakan Ettawa, Ice cream, Lactobacillus acidophillus
