PERBANDINGAN KOMPOSISI KIMIA SUSU FERMENTASI KAMBING KACANG DAN PERANAKAN AFRICAN DWARF DENGAN KULTUR TUNGGAL Lactobacillus acidophillus DAN Bifidobacterium longum

HASTOMO NUR HIDAYATULLOH, Prof. Dr. Ir. Tridjoko Wisnu Murti, DEA.

2024 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui komposisi kimia susu kambing Kacang dan Peranakan African Dwarf (PAD) yang difermentasi menggunakan kultur tunggal dari bakteri Lactobacillus acidophillus (La) FNCC 0051 dan Bifidobacterium longum (Bl) FNCC 0463 pada berbagai waktu inkubasi. Komposisi kimia yang dianalisis meliputi kadar lemak, kadar protein kasar, kadar laktosa, serta deteksi asam-asam organik. Susu fermentasi diinkubasi pada suhu 38 derajat C, yang meliputi susu kambing Kacang dengan kultur bakteri La, susu kambing kacang dengan bakteri Bl, susu kambing PAD dengan bakteri La, dan susu kambing PAD dengan bakteri Bl. Inkubasi dilakukan dalam waktu 0 jam, 3 jam, 6 jam, dan 9 jam. Percobaan dirancang secara acak lengkap (RAL) dengan pola faktorial 2x2x4 (macam bakteri, macam bangsa kambing, dan waktu inkubasi. Analisis kadar lemak, kadar protein kasar, kadar laktosa dilakukan dengan Analysis of Variance (ANOVA) . Analisis asam organik dilakukan secara deskriptif. Hasil penelitian menyatakan bahwa bangsa kambing memengaruhi kadar lemak susu fermentasi (P<0>0,05). Bangsa kambing, jenis bakteri, dan lama inkubasi tidak berpengaruh terhadap kadar protein kasar susu fermentasi (P>0,05). Lama inkubasi berpengaruh nyata terhadap susu fermentasi (P<0>0,05). Asam organik yang terdeteksi pada analisis menggunakan HPLC adalah asam laktat, asam asetat, dan asam piruvat. Kesimpulan dari penelitian ini adalah terdapat perbedaan komposisi kimia pada susu kambing Kacang dan PAD yang difermentasi dengan kultur tunggal La dan Bl.

This research aims to determine the chemical composition of fermented milk from Kacang Goat and African Dwarf Crossbreeds with single cultures of Lactobacillus acidophilus (La) and Bifidobacterium longum (Bl). The chemical composition analyzed includes fat content, crude protein content, lactose content, and organic acids detection. Fermented milk was incubated at 38?C, with samples consisting of fermented milk from Kacang goat with La, fermented milk from African Dwarf Crossbreeds with La, fermented milk from Kacang goat with Bl, fermented milk from African Dwarf Crossbreeds with Bl. Incubation were set at 0 hours,3 hours, 6 hours, and 9 hours. The experiment was designed with Completely Randomized Design (CRD) with factorial pattern 2x2x4 (type of bacteria, goat breeds, and incubation time). Fat content, crude protein content, and lactose content were analyzed by Analysis of Variance (ANOVA). Organic acids were analyzed by descriptive method. The results showed that goat breeds affected the fat content of fermented milk (P<0>0,05). Goat breeds, type of bacteria, and incubation time did not affect the protein content (P>0,05). Incubation time significantly affected the lactose content (P<0>0,05). Organic acids detected at HPLC analysis composed of lactic acis, acetic acid, and pyruvic acid. The conclusion of this research is there are differences in the chemical composition of Kacang goat milk and African Dwarf Crossbreed goat milk fermented with single cultures of Lactobacillus acidophilus (La) and Bifidobacterium longum (Bl).

Kata Kunci : Susu Fermentasi, Kambing Kacang, Peranakan African Dwarf, Lactobacilus acidophilus, Bifidobacterium longum, komposisi kimia