ANALISIS KUALITAS DAN DAYA TERIMA KONSUMEN TERHADAP FERMENTASI SUSU SAPI, KAMBING DAN KUDA OLEH BAKTERI Lactobacillus casei

MAURINDA SAFITRI, Prof. Dr. Tridjoko Wisnu Murti, DEA

2014 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pertumbuhan bakteri dan sensoris fermentasi bakteri Lactobacillus casei pada media susu sapi, kambing dan kuda. Bakteri Lactobacillus casei sebanyak 10% v/v diinokulasikan pada susu sapi, kambing dan kuda kemudian diinkubasi pada suhu 39°C. Susu sapi, kambing dan kuda diinkubasi selama 0, 3, 6 dan 9 jam. Kualitas susu fermentasi diketahui dengan mengamati nilai pH, kadar keasaman, protein terlarut dan jumlah bakteri. Uji sensoris pada sampel susu inkubasi 9 jam dilaksanakan oleh 15 panelis. Data nilai pH, kadar keasaman, protein terlarut dan jumlah bakteri dianalisis dengan Rancangan Acak Lengkap Pola Faktorial dan uji sensoris dengan uji K-Independen Kruskal Wallis dan K-Related Sample Friedman, dilanjutkan dengan uji Quantitative Descriptive Analysis (QDA) metode jaring laba-laba. Hasil penelitian menunjukkan bahwa perbedaan jenis susu dan lama waktu inkubasi memberikan perbedaan yang nyata (P<0,05) terhadap nilai pH, kadar keasaman, jumlah bakteri serta cita rasa dan tekstur susu fermentasi, namun memberikan pengaruh yang tidak nyata (P>0,05) terhadap nilai protein terlarut pada lama inkubasi yang berbeda. Nilai pH akhir fermentasi dari susu sapi, kambing dan kuda berturut-turut (5,67; 5,25; 5,84), kadar keasaman (0,26; 0,37; 0,13), protein terlarut (39.88; 83.27; 45.18 mg/ml) dan jumlah bakteri (4,1.109; 4,6.109; 4,0.109 sel/ml). Uji sensoris menghasilkan rasa asam dan pahit yang dominan menyebabkan rendahnya skor kesukaan terhadap cita rasa. Kesimpulan dari penelitian menunjukkan bahwa jenis susu dan waktu inkubasi memiliki pengaruh terhadap pertumbuhan bakteri dan sensoris susu fermentasi.

This study aims to determine the growth of bacteria and sensory Lactobacillus casei fermented cow, goat and mare’s milk. Bacteria Lactobacillus casei as much as 10% v/v was inoculated on cow, goat and mare’s milk then incubated at 39°C. Cows, goats and mare’s were incubated for 0, 3, 6 and 9 hours. Fermented milk quality known by observing the pH value, acidity, soluble protein and bacterial counts. The sensory test on 9 hour incubation of milk samples carried out by 15 panelists . Data values of pH, acidity, soluble protein and bacterial counts were analyzed by factorial completely randomized design patterns and sensory test with K-Independent test Kruskal-Wallis and K-Related Sample Friedman followed by Quantitative Descriptive Analysis (QDA) spider web method. The results showed that different types of milk and incubation time gave significant differences (P < 0.05) to the pH value, acidity, flavor and texture of fermented milk, but the effect was not significant (P> 0.05) to the value of soluble protein at different incubation time. Final pH value of fermented cow, goat and mare’s milk respectively (5.67; 5.25; 5.84), acidity (0.26; 0.37; 0.13), soluble protein (39.88; 83.27; 45.18 mg/ml) and bacterial count (4,1.109; 4,6.109; 4,0.109 cell/ml). Sour and bitter taste causing low scores on taste preferences. Conclusions of the study indicate that the type of milk and incubation time had an influence on bacterial growth and sensory of fermented milk.

Kata Kunci : Susu fermentasi, Lactobacillus casei, Susu sapi, Susu kambing, Susu kuda, Sensoris susu)