Fermentasi Minuman Whey Keju dengan Variasi Konsentrasi Gula Menggunakan Starter Lokal Lactiplantibacillus plantarum subsp. plantarum Dad-13 dan Streptococcus thermophilus Dad-11

Vira Christie Miracle Panggabean, Prof. Dr. Ir. Tyas Utami, M.Sc. ; Arza Mandega Priatomo, S.T.P.

2025 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Pada penelitian ini dilakukan pengembangan minuman fermentasi sebagai salah satu upaya yang efektif untuk memanfaatkan whey dari hasil samping pengolahan keju. Penelitian ini bertujuan untuk mengetahui pengaruh gula terhadap pertumbuhan bakteri asam laktat dan probiotik selama fermentasi serta stabilitas produk minuman fermentasi whey selama penyimpanan. Fermentasi whey diproduksi dengan variasi kadar gula sebanyak 6%, 7%, dan 8?ngan menggunakan kultur Lactiplantibacillus plantarum subsp. plantarum Dad-13 dan Streptococcus thermophilus Dad-11. Pada sampel ini dilakukan pengujian meliputi jumlah sel BAL dan probiotik selama fermentasi, pH, total asam tertitrasi, viskositas, dan viabilitas bakteri selama penyimpanan. Hasil penelitian menunjukkan bahwa variasi gula tidak memberikan pengaruh signifikan terhadap jumlah bakteri asam laktat serta probiotik selama fermentasi dan penyimpanan. Setelah 24 jam fermentasi, jumlah BAL mencapai 9 log CFU/mL dan probitik mencapai 8 log  CFU/mL. Hingga akhir penyimpanan 6 minggu, jumlah sel BAL maupun probiotik 7 log CFU/mL hingga 8 log CFU/mL. Nilai pH masih berada dalam rentang 4,3-4,9 dan jumlah asam laktat berada pada rentang 0,90–0,91%. Nilai viskositas berkisar antara 17,26–19,30 cP.

In this research, the development of fermented beverages was carried out as an effective effort to utilize whey from cheese processing by-products. This research aims to determine the effect of sugar on the growth of lactic acid bacteria and probiotics during fermentation and the stability of whey fermented beverage products during storage. Whey fermentation was produced with variations in sugar content of 6%, 7%, and 8% using Lactiplantibacillus plantarum subsp. plantarum Dad-13 and Streptococcus thermophilus Dad-11 cultures starter. In this sample, tests were carried out including the number of BAL cells and probiotics during fermentation, pH, total titrated acid, viscosity, and bacterial viability during storage. The results showed that the presence of sugar variations did not have a significant affect on the number of lactic acid bacteria and probiotics during fermentation and storage. After 24 hours of fermentation, the number of LAB reached 9 log CFU/mL and probiotics reached 8 log CFU/mL. Until the end of 6 weeks of storage, the number of LAB and probiotic cells was 7 log CFU/mL to 8 log CFU/mL. The pH value is still in the range of 4.3-4.9 and the amount of lactic acid is in the range of 0.90–0.91%. The viscosity value ranges from 17.26–19.30 cP.

Kata Kunci : Whey keju, minuman fermentasi, probiotik, gula, bakteri asam laktat