Kualitas Kefir Susu Kambing dengan Penambahan Lactobacillus plantarum dan Tepung Kulit Pisang Kepok (Musa paradisiaca formatypica)

GALUH PINASTHIKA, Prof.Dr.Ir. Indratiningsih, SU. ; Endang Wahyuni, S.Pt., M.Biotech

2015 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui kualitas kimia dan mikrobiologi kefir susu kambing dengan penambahan Lactobacillus plantarum dan tepung kulit pisang. Kefir dibuat dari susu kambing pasteurisasi dengan starter kefir grains 3% (w/v), penambahan Lactobacillus plantarum 2% (v/v) dan tepung kulit pisang dengan persentase yang berbeda yaitu 1% dan 2% (w/v). Sebagai kontrol adalah kefir tanpa penambahan Lactobacillus plantarum dan tepung kulit pisang. Kefir diinkubasi pada suhu ruang 28 derajat Celsius hingga mencapai pH 4,2 sampai 4,6. Parameter pengujian meliputi uji kimia yaitu pH, keasaman, kadar asam lemak bebas, kadar laktosa dan kadar alkohol, uji mikrobiologi yaitu total bakteri asam laktat, total viabilitas probiotik dan total yeast dan uji organolepik. Data dianalisis dengan analisis variansi pola faktorial 2 kali 3 dan uji organoleptik dianalisis menggunakan analisis non parametrik, uji hedonik Kruskal-Wallis dan dilanjutkan dengan uji Duncan New Multiple Range Test (DMRT). Rerata total nilai pH 4,73 lebih kurang 0,70, nilai keasaman 1,03 lebih kurang 0,28%, kadar asam lemak bebas 4,81 lebih kurang 1,01%, kadar laktosa 18,14 lebih kurang 8,13%, kadar alkohol 0,12 lebih kurang 0,06%, total bakteri asam laktat 9,64 lebih kurang 0,54 log cfu/ml, total viabilitas probiotik 8,60 lebih kurang 0,53 log cfu/ml, total yeast 6,02 lebih kurang 0,62 log cfu/ml, aroma 2,86 lebih kurang 1,18, rasa 3,17 lebih kurang 1,16, tekstur 3,22 lebih kurang 1,04, effervescence 2,74 lebih kurang 1,09 dan daya terima 2,67 lebih kurang 1,18. Hasil penelitian menunjukan bahwa penambahan Lactobacillus plantarum dalam kefir susu kambing dapat menurunkan (P<0,01) nilai pH dan meningkatkan (P<0,01) nilai keasaman, kadar asam lemak bebas dan total viabilitas probiotik (P<0,05). Penambahan tepung kulit pisang dalam kefir susu kambing meningkatkan (P<0,05) kadar alkohol. Hasil uji organoleptik kefir berpengaruh (P<0,01) terhadap aroma, rasa, effervescence dan daya terima. Kesimpulan penelitian ini adalah kefir susu kambing dengan penambahan Lactobacillus plantarum 2% menghasilkan kefir dengan kualitas yang terbaik dan penambahan tepung kulit pisang kepok sampai 2% dapat diterima oleh panelis.

The aim of the experiment was to determine the chemical and microbiological quality of goat milk kefir with the addition of Lactobacillus plantarum and plantain peel flour. Kefir was made of pasteurized goat milk, added 3% (w/v) of kefir grains, 2% (v/v) of Lactobacillus plantarum and plantain peel flour with different percentage 1% and 2% (w/v). Control was goat milk kefir without addition of Lactobacillus plantarum and plantain peel flour. Kefir was incubated at temperature 28 Celcius degree, pH 4.2 until 4.6. The parameters were chemical test (pH, acidity, free fatty acid content, lactose content, and alcohol content), microbiological quality (total lactic acid bacteria, total viability of probiotic, and total yeast) and organoleptic test. Data was analized by analysis of variance with factorial 2x3 pattern and organoleptic test were analized by non parametric analysis with hedonic Kruskal-Wallis test and then the mean differences were tested by Duncan New Multiple Range Test (DMRT). Averange of the research was 4.73 plus minus 0.70 of pH value, 1.03 plus minus 0.28% of acidity value, 4.81 plus minus 1.01% of free fatty acid content, 18.14 plus minus 8.13% of lactose content, and 0.12 plus minus 0.06% of alcohol content, 9.64 plus minus 0.54 log cfu/ml of total lactic acid bacteria, 8.60 plus minus 0.53 log cfu/ml of total viability of probiotic, and 6.02 plus minus 0.62 log cfu/ml of total yeast, 2.86 plus minus 1.18 of aroma, 3.17 plus minus 1.16 of sourness, 3.22 plus minus 1.04 of texture, 2.74 plus minus 1.09 of effervescence and 2.67 plus minus 1.18 of acceptability. The result of the research showed that Lactobacillus plantarum addition decreased (P<0.01) pH value and increased (P<0.01) acidity value, free fatty acid content and total viability of probiotic (P<0.05). Plantain peel flour addition increase (P<0.05) alcohol content, but not significant different on other test. Organoleptic quality of kefir influenced (P<0.01) on aroma, souness, effervescence and acceptability. The conclusion of experiment was goat milk kefir added Lactobacillus plantarum 2% gave the best quality kefir and the addition of plantain peel flour up to 2% accepted by panelists.

Kata Kunci : Susu kambing, Kefir, Lactobacillus plantarum, Tepung kulit pisang