Pengaruh Penambahan Stabilizer dan Susu Skim Terhadap Kualitas Fisikokimia dan Sensoris Produk Susu Fermentasi Probiotik Pediococcus acidilacticii BE

ANISAH NABILAH RAHMA SUTRISNO, Prof. Widodo, S.P., M.Sc., Ph.D.

2024 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk melihat efektifitas penambahan stabilizer dan susu skim terhadap kualitas fisikokimia dan sensoris produk susu fermentasi probiotik Pediococcus acidilacticii BE atau “Lowcose” sebagai agensia pangan kesehatan penurun gula darah. Penelitian ini dilakukan menggunakan Two-way ANOVA sebanyak tiga kali ulangan dengan uji lanjutan Duncan’s New Multiple Range Test (DMRT). Data pengujian sensoris dianalisis menggunakan uji Kruskal Wallis dan pengujian lanjutan Mann-Whitney U Test. Perlakuan yang dilakukan antara lain dengan melakukan penambahan agar sebagai stabilizer dan susu skim dengan persentase berbeda serta dilakukan pengujian fisiko-kimia dan sensoris. Susu fermentasi dibuat dengan penambahan probiotik Pediococcus acidilactici BE sebagai kultur starter. Persentase stabilizer yang ditambahkan dalam produk sebanyak 0,1%, 0,3%, dan 0,5% (w/v) sedangkan untuk persentase penambahan susu skim sebanyak 0%, 2%, 4%, dan 6% (w/v). Parameter yang diamati antara lain viskositas, sineresis, total solid, kadar air, nilai pH, keasaman, dan sensoris dari susu fermentasi. Hasil analisis yang didapatkan bahwa perbedaan persentase penambahan susu skim dan stabilizer berpengaruh nyata (P<0>stabilizer tidak memberikan pengaruh (P>0,05) terhadap pH dan keasaman. Hasil sensoris didapatkan bahwa perbedaan persentase susu skim dan stabilizer memberikan pengaruh secara nyata (P<0>stabilizer tidak memberikan pengaruh (P>0,05) terhadap aroma dan warna produk. Penambahan susu skim dan stabilizer meningkatkan kualitas fisikokimia dan sensoris susu fermentasi dengan penambahan susu skim 4?n stabilizer 0,1% dinilai paling efektif. 

This study aims to evaluate the effectiveness of adding stabilizers and skim milk on the physicochemical and sensory quality of the probiotic fermented milk product Pediococcus acidilacticii BE, known as “Lowcose,” as a functional factors agent for lowering glucose. The study was conducted using a Two-way ANOVA with three replications and further tested using Duncan’s New Multiple Range Test (DMRT). Organoleptic test data were analyzed using the Kruskal Wallis test, and significant results were further tested using the Mann-Whitney U Test. Treatments included the addition of stabilizers and skim milk in varying percentages, followed by physicochemical and sensory testing, each conducted three times. The fermented milk was prepared by inoculation the probiotic Pediococcus acidilactici BE as a starter culture. The percentages of stabilizers added to the product were 0.1%, 0.3%, and 0.5% (w/v), while the percentages of skim milk added were 0%, 2%, 4%, and 6% (w/v). The observed parameters included viscosity, syneresis, total solids, moisture content, pH value, acidity, and the organoleptic properties of the fermented milk. The analysis results indicated that different percentages of skim milk and stabilizer addition significantly (P<0>0.05) on pH and acidity. The organoleptic results showed that different percentages of skim milk and stabilizer significantly (P<0>0.05) the aroma and color of the product. The addition of 4% skim milk and 0,1% stabilizer was deemed the most effective in enhancing the physicochemical and sensory quality of the fermented milk.

Kata Kunci : Susu skim, Stabilizer, Pediococcus acidilactici BE, Kualitas sensoris