KUALITAS FISIKO-KIMIA DAN MIKROBIOLOGIS SUSU FERMENTASI KAMBING PERANAKAN ETTAWA DENGAN PENGGUNAAN PROBIOTIK STRAIN ASAL MANUSIA

NANDA RIZKY CITRAWATI, Widodo, S.P., M.Sc., Ph.D.; Prof. Dr. Ir. Indratiningsih, SU.

2015 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan mengetahui kualitas fisiko-kimia dan mikrobiologis susu fermentasi asal kambing Peranakan Ettawa (PE) menggunakan probiotik strain asal manusia. Penelitian dilakukan dengan memfermentasi susu kambing PE yang ditambahkan 0,93% susu skim dengan menggunakan kultur starter L. casei strain AP, L. casei strain AG, dan P. acidilactici strain BE, dilakukan tiga kali ulangan. Uji yang dilakukan antara lain uji nilai pH, keasaman, kadar air, protein, lemak, laktosa, free fatty acid (FFA), viskositas, dan total bakteri asam laktat (BAL). Data hasil keasaman, kadar air, protein, lemak, laktosa, free fatty acid (FFA), dan viskositas dianalisis dengan analisis variansi rancangan acak lengkap pola searah, data nilai PH dan total BAL dianalisis dengan analisis variansi pola faktorial 4x3 dan 2x3, dan jika terdapat perbedaan variabel karena perlakuan diuji dengan Duncanâ��s Multiple Range Test (DMRT). Rerata hasil uji kualitas susu fermentasi didapatkan nilai pH 4,19�±0,10; keasaman setara asam laktat 1,46�±0,26%; kadar air 82,26�±4,14%; kadar protein 4,49�±0,12%; kadar lemak 4,37�±0,71%; FFA 5,31�±1,3%; viskositas 2271,89�±49,68 cP; laktosa 3,62�±3,7%; total BAL sebelum fermentasi 6,61�±0,48 log cfu/ml; dan total BAL setelah fermentasi 8,63�±0,54 log cfu/ml. Produk susu fermentasi yang dibuat menggunakan L. casei strain AP, L. casei strain AG, dan P. acidilactici strain BE memiliki kualitas fisiko-kimia dan mikrobiologis yang sesuai dengan Standar Nasional Indonesia (SNI). Berdasarkan hasil uji viskositas, strain AG menghasilkan susu fermentasi dengan nilai viskositas tertinggi.

This research aims to find out the quality of pshysico-chemical and microbiological from ettawa crossbreed goat milk fermented with human origin probiotics. Ettawa crossbreed goat's milk with 0,93% skim was fermented by adding starter culture L. casei strain AP, L. casei strain AG, and P. acidilactici strain BE in three replications. Acidity, pH value, water content, protein, fat, lactose, free fatty acid (FFA), viscosity, and total lactic acid bacteria (LAB) were examined in this study. Data of acidity, water content, protein, fat, lactose, free fatty acid (FFA), and viscosity were analyzed by analysis of variance completely randomized design, the data value of pH and total BAL were analyzed by analysis of variance 4x3 and 2x3 factorial design, and Duncan's Multiple Range Test (DMRT) will be used if there were any diffrences occured. The average test of fermented milk quality obtained pH value 4.19±0.10; acidity 1.46±0.26%; water content 82.26±4.14%; protein content 4.49±0.12%; fat content 4.37±0.71%; FFA 5.31±1.3%; viscosity 2271.89±49.68 cP; lactose content 3.62±3.7%; total BAL before fermented 6.61±0.48 log cfu/ml; and total BAL after fermented 8.63±0.54 log cfu/ml. Fermented milk with L. casei strain AP, L. casei strain AG, and P. acidilactici strain BE had physicochemical and microbiological quality which appropriate with Indonesian National Standard. Viscosity test showed milk fermented with L.casei strain AG had the highest value. (Key words: Fermented milk, Probiotics, Physico-chemical and microbiological quality)

Kata Kunci : (Kata kunci: Susu fermentasi, Probiotik, Kualitas fisiko-kimia dan mikrobiologis)