KUALITAS YOGHURT PROBIOTIK BUBUK METODE FOAM-MAT DRYING DENGAN SUHU PENGERINGAN DAN PENAMBAHAN PUTIH TELUR YANG BERBEDA

ARI SURYA SUKARNO, Dr. Ir. Nurliyani, MS

2014 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh suhu pengeringan dan penambahan putih telur yang berbeda terhadap kualitas yoghurt probiotik bubuk metode foam-mat drying. Yoghurt dibuat dengan kultur starter Streptococcus thermophilus dan Lactobacillus bulgaricus sebanyak 5% (v/v) dengan perbandingan 1:1, dan penambahan probiotik Lactobacillus casei 2% (v/v). Maltodekstrin sebagai stabilizer ditambahkan 0,5% (w/v). Putih telur ditambahkan 10, 15% (w/v), dan tanpa penambahan putih telur sebagai kontrol. Yoghurt dikeringkan pada suhu yang berbeda yaitu 50, 60, dan 70 0 C. Uji kualitas yoghurt bubuk meliputi: 1) uji mikrobiologis (total bakteri asam laktat dan viabilitas probiotik) 2) uji kimia (kadar air, pH, keasaman, dan protein), 3) uji fisik (kelarutan). Data hasil uji kualitas yoghurt bubuk dianalisis dengan Rancangan Acak Lengkap pola faktorial 3 x 3 dilanjutkan dengan Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan penambahan busa putih telur sebanyak 0, 10 dan 15% (w/v) berpengaruh sangat nyata (P<0,01) terhadap kadar protein dengan rerata berturut-turut 26,10±0,99; 31,20±1,38; dan 32,81±2,00%, tetapi tidak menunjukkan perbedaan yang nyata terhadap total bakteri asam laktat dengan rerata 7,60±1,42 log cfu/g, viabilitas probiotik 7,21±1,60 log cfu/g, kadar air 8,41±3,40%, keasaman 1,67±0,16%, nilai pH 4,02±0,16 dan kelarutan 59,16±3,72%. Pengeringan pada suhu 50, 60, dan 70 0 C berpengaruh sangat nyata (P<0,01) terhadap total bakteri asam laktat dengan rerata berturut-turut 8,69±0,66; 8,30±0,52; dan 5,83±0,71 log cfu/g, viabilitas probiotik 8,49±0,60; 7,82±1,00; dan 5,30±0,74 log cfu/g, serta berpengaruh nyata (P<0,05) terhadap kadar air 10,72±2,41; 8,74±3,82; dan 5,76±1,78%, nilai pH 4,03±0,11; 3,91±0,18; dan 4,12±0,14 serta nilai kelarutan 60,82±2,91; 59,58±4,47 dan 57,07±2,87%. Perbedaan suhu pengeringan yoghurt bubuk tersebut tidak berpengaruh nyata terhadap rata-rata kadar protein 30,04±3,48% dan keasaman 1,67±0,16% yoghurt bubuk. Yoghurt bubuk dengan pengeringan suhu 70 0 C menyebabkan penurunan total viabilitas BAL dan probiotik, kadar air, serta kelarutan. Penambahan busa putih telur hingga 15% menaikan kadar protein yoghurt bubuk.

This research aimed to analyze the addition of albumen and drying temperature on the quality of powdered probiotic yoghurt using foam-mat drying method. Yoghurt was made by 5% (v/v) of Streptococcus thermopilus and Lactobacillus bulgaricus as the starter on 1:1 (v/v) ratio, and added by 2% of (v/v) Lactobacillus casei. Maltodexstrin as stabilizer was added 0.5% (w/v). The treatmens were addition albumen i.e. 10, 15% (w/v), and yoghurt without albumen as a control. Yoghurt was drying in the oven at different temperature: 50, 60, and 70 0 C. Quality analysis of powdered yoghurt included: 1) microbiological parameters (total amount of lactic acid bacteria and probiotic) 2) chemical quality (moisture, pH, acidity, and protein content) 3) physical quality (solubility). Data of quality were statistically analyzed by completely randomized design 3 x 3. The significant data was futher analyzed by Ducan’s Multiple Range Test (DMRT). The result show that 0, 10, and 15% (w/v) of albumen addition were increased (P<0.01) protein content. The average of protein content were 26.10±0.99; 31.20±1.38; and 32.81±2.00% respectively, but it did not showed significant differences toward the avarage of total lactic acid bacteria 7.60±1.42 log cfu/g, total probiotic 7.21+1.60 log cfu/g, moisture content 8.41±3.4%, acidity 1.67±0.16%, pH 4.02±0.16 and solubility 59.16+3.72%. Drying temperature on 50, 60, and 70 0 C were reduced (P<0.01) the total lactic acid bacteria in average 8.69±0,66; 8.30±0.52; and 5.83±0.71 log cfu/g and also total probiotic 8.49±0.60; 7.82±1.00; and 5.30±0.74 log cfu/g, significantly influenced (P<0.05) moisture content 10.72±2.41; 8.74±3.82; and 5.76±1.78%, pH 4.03±0.11; 3.91±0.18; and 4.12±0.14 and solubility 60.82±2.91; 59.58±4.47 and 57.07±2.87% respectively, but it did not showed significant differences on protein content 30.04±3.48% and acidity 1.67±0.16%. Yoghurt powder produced by the drying temperature 70 0 C causes a decrease in total LAB and probiotic viability, moisture content, and solubility. The addition of albumen up to 15% raising the protein content.

Kata Kunci : Yoghurt bubuk, Foam-mat Drying, Putih Telur, Lactobacillus casei.