Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca)

Abstract

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung kulit pisang dan Lactobacillus acidophilus FNCC 0051 terhadap kualitas mikrobiologis dan kimiawi kefir susu kambing. Kefir dibuat dari susu kambing dengan kefir grain 3 % (w/v) dan Lactobacillus acidophilus FNCC 0051 (0, 1 dan 3 % (v/v)) serta tepung kulit pisang (0, 1 dan 2 % (w/v)). Semua perlakuan diinkubasi pada suhu ruang (± 28,5 °C) selama 10 jam, hingga pH turun menjadi 4,2 sampai 4,6. Uji kualitas kefir yang diamati yaitu mikrobiologis (total bakteri asam laktat, viabilitas probiotik, total khamir) dan kimiawi (pH, kadar laktosa, kadar alkohol, kadar lemak, serat pangan). Data hasil uji total bakteri asam laktat, viabilitas probiotik, total khamir, pH, kadar laktosa, kadar alkohol, kadar lemak dianalisis dengan analisis sidik ragam pola faktorial 3x3, dan dilanjutkan dengan Duncan's New Multiple Range Test (DMRT). Data hasil serat pangan dianalisis dengan analisis deskriptif. Hasil penelitian menunjukkan bahwa Lactobacillus acidophilus FNCC 0051 berpengaruh (p ≤ 0,05) terhadap penurunan pH, kadar alkohol dan peningkatan bakteri asam laktat serta viabilitas probiotik. Tepung kulit pisang berpengaruh (p ≤ 0,05) terhadap peningkatan kadar alkohol dan bakteri asam laktat. Kefir memiliki rerata total bakteri asam laktat yakni 9,51 log cfu mL -1 , viabilitas probiotik 8,65 log cfu mL -1 , total khamir 6,13 log cfu mL -1 , pH 4,85, laktosa 3,14 %, kadar alkohol 0,096 %, kadar lemak 5,33 %, dan total serat pangan 10,49 %. Hasil penelitian dapat disimpulkan bahwa kualitas kefir semua perlakuan memenuhi standar komposisi kefir menurut standar Codex 234-2003 dan kefir yang terbaik dengan penambahan Lactobacillus acidophilus FNCC 0051 3 % dan tepung kulit pisang 1 %. Kata kunci: Susu kambing; kefir; Lactobacillus acidophilus FNCC 0051; tepung kulit pisang ABSTRACTThis experiment was carried out to investigate the effect of plantain peel flour and Lactobacillus acidophilus FNCC 0051 on the microbiological and chemical quality of goat milk kefir. Kefir was made from goat's milk with 3 % of kefir grain (w/v) and Lactobacillus acidophilus FNCC 0051 (0, 1 and 3 % (v/v)) and plantain peel flour (0, 1 and 2 % (w/v)). All treatments were incubated at room temperature (± 28.5 °C) for 10 hours, until the pH dropped to 4.2-4.6. The quality of Kefir was evaluated by microbiological analysis (total of lactic acid bacteria, probiotics viability, total yeast) and chemical analysis (pH, lactose content, alcohol content, fat content and dietary fiber). The data of total lactic acid bacteria, probiotics viability, total yeast, pH, lactose content, alcohol content, fat content were evaluated by analysis of variance and followed by Duncan's New Multiple Range Test (DMRT). Data of dietary fiber was evaluated by descriptive analysis. The research result showed that the addition of Lactobacillus acidophilus FNCC 0051 had a significant effect (p ≤ 0.05) on decreasing pH, alcohol content and increasing total lactic acid bacteria and probiotic

The Effect of “Bile” Banana (Musa Paradisiaca) Maturity Level on Microbiological, Chemical and Sensory Quality of Goat’s Milk Kefir

“…This is in line with previous research by [37] where symbiotic yogurt with the addition of prebiotics in the form of 2% inulin can increase the viability of probiotics. Similar results were also shown in previous studies by [27] showing that the addition of banana peel flour to goat's milk kefir provides high probiotic viability. According to [38] the requirement for probiotic drinks contains more than 10 8 or 8 logs of probiotic bacterial cells per millilitre in a live state.…”

“…In the study of [26] where the increase in total LAB in probiotic ice cream occurred due to the high crude fibre and starch content in banana peel flour so that Lactobacillus casei could be used to grow. The same thing was also found in the research of [27] where the activity of lactic acid bacteria increased with the addition of banana peel flour which showed the role of fructose oligosaccharides used by Lactobacillus acidophilus as a source of nutrition.…”

Bioteknologi Teori dan Aplikasi

“…Terdapat juga minuman yoghurt yaitu minuman fermentasi semi padat yang dibuat dari susu dengan penambahan bakteri Streptococcus thermophillus dan Lactobacillus delbruecki sub sp, bulgaricus. Sedangkan pada kefir adalah minuman yang menghasilkan asam dan alkohol yang berasal dari bakteri asam laktat dan khamir yang selama proses fermentasi (Martharini & Indratiningsih, 2017).Bahan baku kefir adalah dari susu yang ditambahkan stater kefir grain yang difermentasi selama 24 jam. Dengan berkembangnya teknologi yang ada yoghurt berasal dari nabati yaitu kedelai, jagung, sari kulit nanas, ekstrak cincau hijau, sari kurma, buah naga merah (Rizal et al, 2016).…”

Application of Biotechnology in the Production of Derivatives of Dairy Products: A Review

“…The color of goat's milk kefir is influenced by the fat and solid content in the milk is by research by Mandang et al (2016). Martharini and Indratiningsih (2017) suggested that higher content of Lactobacillus acidophilus FNCC 0051 decreased the fat contained in milk due to the development of lactic acid bacteria during the fermentation process which produces lipase enzymes to break down fat. Kinteki et al (2018) observed that the longer the fermentation, the higher the color aspect assessment from the panelists for goat milk kefir.…”