KUALITAS FISIKO-KIMIA DAN MIKROBIOLOGIS SUSU KAMBING PERANAKAN ETTAWA FERMENTASI DENGAN STARTER Lactobacillus paracasei M104 DAN Pediococcus pentosaceus M103

Logita Pricilia, Endang Wahyuni, S.Pt., M.Biotech.,; Widodo, S.P., M.Sc., Ph.D.;

2015 | Skripsi | S1 PETERNAKAN

Tujuan penelitian ini adalah untuk mengetahui kemampuan Lactobacillus paracasei (LP) strain M104 dan Pediococcus pentosaceus (PP) strain M103 asal susu kambing Peranakan Ettawa sebagai starter dalam fermentasi susu. Kultur pembanding yang digunakan adalah Lactobacillus bulgaricus (LB) FNCC-0041. Susu kambing yang telah dipasteurisasi suhu 80 sampai 85oC selama 30 menit diinokulasi bakteri starter masing masing sebanyak 10% dan diinkubasi suhu 37oC sampai tercapai pH sekitar 4,6. Parameter yang diamati adalah pH, keasaman, viskositas, total solid, total bakteri asam laktat, kadar lemak, laktosa, FFA, dan protein. Analisis data dilakukan dengan analisis variansi pola faktorial dan pola searah, dilanjutkan uji DMRT. Hasil penelitian menunjukan bahwa waktu fermentasi untuk mencapai pH 4,6 starter PP M103 dan LB (6,00±0,00 jam) lebih cepat (P<0,05) dibandingkan LP M104 (22,0±2,00 jam). Total bakteri sesudah fermentasi (10,38±1,02 log cfu/ml) meningkat dibandingkan dengan sebelum fermentasi (7,62±0,57 log cfu/ml) untuk semua starter. Total bakteri susu fermentasi dengan starter LP M104 (11,33±0,06 log cfu/ml) adalah paling tinggi (P<0,05) dibandingkan dengan starter lain. Viskositas, keasaman, FFA dan kadar lemak susu fermentasi antara starter PP M103 dan LB tidak terdapat perbedaan, namun nilai keduanya lebih tinggi (P<0,05) daripada LP M104. Tidak terdapat perbedaan nilai pH, total solid, laktosa dan protein susu fermentasi antara ketiga starter. Starter Pediococcus pentosaseus M103 mampu memfermentasi susu paling baik. Kata kunci: Bakteri asam laktat (BAL), Fermentasi, Susu kambing, Kualitas susu fermentasi.

The aim of the experiment was to investigate the application of Lactobacillus paracasei (LP) strain M104 and Pediococcus pentosaceus (PP) strain M103 as a starter for fermentation. Starter use as a comparison was Lactobacillus bulgaricus (LB) FNCC-0041. Goat milk was pasteurized at 80 to 85oC for 30 min, inoculated with each starter at 10% dan incubated at 37oC until the pH reached 4.6. Tested parameter were pH, acidity, viscosity, total solid, total lactic acid bacteria, fat, lactose, FFA, and protein content. The data obtained were analyzed with analysis of variance using factorial and one way ANOVA, and followed with Duncan Multiple Range Test. The result showed that the time to achieve pH 4,6 using starter PP M103 and LB (6.00±0.00 hours) were faster (P<0.05) than LP M104 (22.0±2.00 hours). Total lactic acid bacteria after fermentation (10.38±1.02 log cfu/ml) was higher compared before fermentation (7.62±0.57 log cfu/ml) for all starter. Total lactic acid bacteria after fermentation with starter LP M104 (11.33±0.06 log cfu/ml) was higher (P<0.05) than another starter. Viscosity, acidity, FFA and fat content of fermented milk with PP M103 dan LB were not significant, but both of them were higher (P<0.05) than LP M104. There were not differences on pH value, total solid, lactose and protein content in fermented milk using three different starter. Pediococcus pentosaseus M103 showed the best fermented in fermenting milk from Ettawa crossbred milk. Key word: Lactid acid bacteria (LAB), Fermented, Goat milk, Quality fermented milk.

Kata Kunci : Bakteri asam laktat (BAL), Fermentasi, Susu kambing, Kualitas susu fermentasi.