PENGARUH FORMULA MEDIA TUMBUH DAN LAMA INKUBASI Lacticaseibacillus casei AP TERHADAP NILAI pH, KEASAMAN, DAN MIKROBIOLOGIS PRODUK SUSU FERMENTASI

IDHAM BACHTIAR, Prof. Widodo, S.P., M.Sc., Ph.D

2024 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh formula media tumbuh menggunakan whey powder, ekstrak tomat, dan ekstrak kacang hijau dan lama inkubasi terhadap pertumbuhan dan viabilitas Lacticaseibacillus casei AP. Kultur Lacticaseibacillus casei AP diberi perlakuan berupa perbedaan media tumbuh: yaitu MRS broth (P1) sebagai kontrol, whey powder 100% (P2), whey powder 50% + ekstrak tomat 50% (P3), dan whey powder 50% + ekstrak tomat 45% + ekstrak kacang hijau 5% (P4). Pengamatan dilakukan pada masa inkubasi jam ke-0, ke-4, ke-10, ke-16, dan ke-22. Parameter pengamatan sebanyak tiga kali ulangan meliputi pH, keasaman setara asam laktat, dan viabilitas dengan metode Total Plate Count (TPC). Data pengujian media tumbuh dianalisis menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 4x5. Hasil pengujian berbeda nyata (P<0>0,05) terhadap kualitas mikrobiologis. Hasil pengujian produk susu fermentasi menggunakan inokulum berbeda (P1 dan P3) berpengaruh nyata (P<0>0,05) terhadap nilai pH.

This study was conducted to determine the effect of media formulation consist of whey powder, tomato extract, and mung bean extract and incubation duration on the growth and viability of Lacticaseibacillus casei AP. Lacticaseibacillus casei AP cultures was treated on different media formulation: MRS broth (P1) as control, 100% whey powder (P2), 50% whey powder + 50% tomato extract (P3), and 50% whey powder + 45% tomato extract + 5% mung bean extract (P4). Observations were made at the 0th, 4th, 10th, 16th, and 22nd hour of incubation. Observation parameters for three replicates included pH, lactic acid concentrations, and viability using the Total Plate Count (TPC) method. Data of pH, lactic acid, and viability was analyzed using a completely randomized design (CRD) 4x5 factorial pattern. The test results were significantly different (P<0>0.05) on microbiological quality. The test results of fermented milk products using different inoculums (P1 and P3) had a significant effect (P<0>0.05) on pH value.

Kata Kunci : Lacticaseibasillus casei AP, whey, ekstrak kacang hijau, ekstrak tomat.