KARAKTERISTIK FISIKOKIMIA DAN VIABILITAS BAKTERI PADA SUSU KAMBING BUBUK TERFORTIFIKASI PROBIOTIK Pediococcus acidilactici BE

Muhammad Yassin Shidiq, Prof. Widodo, S.P., M.Sc., Ph.D.

2026 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh tingkat fortifikasi probiotik Pediococcus acidilactici BE bubuk hasil freeze drying terhadap karakteristik fisikokimia dan viabilitas bakteri pada susu kambing bubuk. Susu kambing rentan rusak sehingga diolah menjadi susu bubuk probiotik untuk memperpanjang masa simpan dan meningkatkan nilai fungsional. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola searah dengan empat taraf penambahan probiotik (0%, 3%, 5%, dan 10%) dan tiga ulangan. Tahapan penelitian meliputi fermentasi, freeze drying, dan fortifikasi dengan drymixing. Variabel yang diamati meliputi uji fisik (wettability, insolubility index), kimia (kadar air, total solid, pH, keasaman, laktosa, lemak, protein), dan mikrobiologis (Total Plate Count). Data dianalisis menggunakan Analisis Variansi (ANOVA) dan dilanjutkan dengan Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa perbedaan tingkat fortifikasi memberikan pengaruh yang nyata (P<0>0,05) terhadap kadar laktosa akibat terhentinya metabolisme bakteri selama proses pengeringan beku. Kesimpulannya, fortifikasi probiotik sebesar 10% merupakan perlakuan paling optimal yang menghasilkan viabilitas probiotik tertinggi dan kualitas fisikokimia yang melampaui standar mutu SNI. Penambahan pengemulsi lesitin kedelai dan penggunaan kemasan vakum aluminium foil disarankan untuk menjaga stabilitas produk. 

This study aimed to determine the effect of Pediococcus acidilactici BE probiotic fortification levels on the physicochemical characteristics and bacterial viability of freeze-dried goat milk powder. Goat milk is highly perishable; thus, processing it into probiotic powder extends its shelf life and enhances its functional value. The study utilized a one-way Completely Randomized Design (CRD) with four levels of probiotic addition (0%, 3%, 5%, and 10%) and three replications. The procedures included fermentation, freeze drying, and dry-mixing fortification. The observed variables comprised physical (wettability, insolubility index), chemical (moisture content, total solid, pH, acidity, lactose, fat, protein), and microbiological (Total Plate Count) tests. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan's Multiple Range Test (DMRT). The results showed that different fortification levels significantly affected (P<0>0.05) on lactose levels due to bacterial metabolic arrest during the freeze-drying process. In conclusion, 10% probiotic fortification was the most optimal treatment, yielding the highest probiotic viability and physicochemical quality exceeding SNI standards. The addition of soy lecithin emulsifier and the use of aluminum foil vacuum packaging are recommended to maintain product stability.

Kata Kunci : Susu bubuk probiotik, Fortifikasi, Pediococcus acidilactici BE, Kualitas fisiko-kimia, Viabilitas bakteri, Freeze drying.