PENGARUH PENAMBAHAN MADU BUNGA KELENGKENG TERHADAP KUALITAS SUSU KAMBING PASTEURISASI SELAMA PENYIMPANAN

NUR WULAN PURNAMA, Prof. Dr. Ir. Indratiningsih, SU.

2013 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan madu bunga kelengkeng terhadap kualitas susu kambing pasteurisasi selama penyimpanan. Perlakuan yang diberikan yakni penambahan madu bunga kelengkeng sebanyak 0% (kontrol), 6%, dan 12% (v/v). Kualitas mikrobiologis yang diamati selama penyimpanan di refrigerator pada hari ke-0, ke-3, ke-7, dan ke-10 meliputi nilai pH, keasaman setara asam laktat, waktu reduktase, bakteri coliform, dan total bakteri. Kualitas organoleptik meliputi warna, bau, rasa, dan daya terima. Data hasil uji kualitas mikrobiologis dianalisis dengan rancangan acak lengkap pola faktorial. Data hasil uji organoleptik dianalisis dengan analisis non parametrik Kruskal-Wallis. Hasil analisis yang berbeda nyata dilanjutkan dengan Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa madu sebagai antibakteri mampu menekan total bakteri dan bakteri coliform (P<0,01) susu kambing pasteurisasi selama penyimpanan. Waktu reduktase susu dengan penambahan madu lebih tinggi daripada kontrol, yang menunjukkan aktivitas bakteri semakin kecil (P<0,01). Hasil uji organoleptik menunjukkan bahwa penambahan madu sampai 12% tidak berpengaruh terhadap warna, menurunkan bau khas susu menjadi agak khas susu (P<0,05), dan meningkatkan rasa manis (P<0,01). Daya terima panelis terhadap susu kambing pasteurisasi meningkat (P<0,01) yakni kontrol dinilai 2,80±1,08 (tidak suka sampai agak suka), penambahan madu 6% dinilai 4,00±0,66 (suka), dan penambahan madu 12% dinilai 3,93±0,96 (suka). Susu kambing pasteurisasi dengan penambahan madu bunga kelengkeng 6% dan 12% memenuhi Standar Nasional Indonesia susu pasteurisasi dengan penambahan cita rasa (flavor). Penambahan madu bunga kelengkeng 12% menghasilkan kualitas mikrobiologis yang terbaik selama penyimpanan 10 hari.

This experiment was carried out to investigate the effect of longan blossom honeys addition on the quality of pasteurized goat milk during storage in a refrigerator. There were three groups of longan blossom honey addition namely : 0% (control), 6%, and 12% (v/v). Microbiological quality evaluateon the 0, 3th, 7th, and 10thday was pH value, acidity, reduction time, total bacteria, and coliform. Organolepticevaluatedwas colour, odor, taste, and acceptability. Microbiological data obtained were statistically analysed using completely randomized design (factorial 3x4). Organoleptic data were statistically analysed with Kruskal-Wallis test. The significant data was further analysedwith Duncan’s Multiple Range Test (DMRT). The result showed that longan blossom honey reduced the quantity of total bacteria and coliform in pasteurized goat milk during storage (P<0.01). Reduction time in milk with longan blossom addition was higher than control (P<0.01). Organoleptic analysis showed that honey addition up to 12% did not significant effect to colour, but reduced specific milk flavor (P<0.05), and increased the sweet taste (P<0.01). Panelist acceptability of the pasteurized goat milk with the addition of longan blossom honey was increased. Panelist acceptability value of control was 2.80±1.08 (dislike-ratherlike), 6% of honey addition valued 4.00±0.66 (like), and 12% of honey addition valued 3.93±0.66 (like). As conclusion, pasteurized goat milk with 6% and 12% longan blossom honey addition fulfill prerequisite of Standar Nasional Indonesia pasteurized milk with flavor addition. The addition of 12% longan blossom honeyhad the best microbiological quality during 10 days storage.

Kata Kunci : Susu Kambing, Madu, Pasteurisasi, Kualitas Susu, Penyimpanan.