v PENGARUH LAMA INKUBASI TERHADAP TOTAL BAKTERI DAN

PENGARUH LAMA INKUBASI TERHADAP TOTAL BAKTERI DAN
SENSORIS SUSU KUDA, KAMBING, DAN SAPI FERMENTASI
DENGAN BAKTERI Bifidobacterium longum
Widitya Tri Nugraha
09/284257/PT/05628
INTISARI
Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan
lama inkubasi serta jenis susu terhadap pertumbuhan bakteri dan sensoris
susu fermentasi dengan starter bakteri Bifidobacterium longum. Susu
yang digunakan sebagai media adalah susu sapi, kambing dan kuda,
sedangkan lama inkubasi yaitu jam ke 0, 3, 6 dan 9. Variabel yang diamati
meliputi keasaman, pH, protein, jumlah bakteri dengan metode breed
sedangkan uji sensoris dilakukan pada perlakuan susu fermentasi jam ke
9 inkubasi. Jumlah starter bakteri yang akan ditambahkan sebanyak 10%
v/v pada masing-masing susu. Data keasaman, pH, protein terlarut dan
jumlah bakteri dihitung menggunakan Rancangan Acak Lengkap Pola
Faktorial, sedangkan data uji sensoris dengan uji K-Independen Kruskal
Wallis. Hasil penelitian menunjukkan perbedaan jenis susu dan lama
inkubasi pengaruh nyata (P<0,05) terhadap keasaman, pH dan jumlah
pertumbuhan, namun berpengaruh tidak nyata (P>0,05) terhadap protein
terlarut pada perbedaan lama inkubasi. Interaksi antara perbedaan jenis
susu sebagai media fermentasi dan lama inkubasi berpengaruh nyata
(P<0,05) terhadap keasaman dan pH, namun berpengaruh tidak nyata
(P>0,05) terhadap protein terlarut dan jumlah pertumbuhan bakteri. Nilai
pH akhir pada susu sapi, kambing dan kuda berturut-turut (5,03. 5,74,
3,91) dengan nilai keasaman (0,37, 0,34, 0,36%), protein terlarut (26,5,
67,56, 42,82 mg/ml) dan jumlah bakteri (37.108, 44.108, 62.108 sel/ml).
Cita rasa yang dihasilkan pada jam ke 9 menunjukkan sebagian besar
responden menyatakan rasa pahit yang timbul menurunkan tingkat
kesukaan terhadap susu fermentasi dengan starter bakteri Bifidobacterium
longum. Kesimpulan dari penelitian menunjukkan bahwa perbedaan jenis
susu dan lama inkubasi berpengaruh terhadap kualitas kimia,
pertumbuhan bakteri dan cita rasa susu fermentasi.
(Kata Kunci: Susu fermentasi probiotik, Bifidobacterium longum, susu
sapi, kambing dan kuda, pertumbuhan bakteri, sensoris susu fermentasi)
v
THE EFFECT OF INCUBATION TIME ON TOTAL BACTERIA AND
SENSORY OF MARE, GOAT, AND COW’S FERMENTED MILK WITH
Bifidobacterium longum BACTERIA
Widitya Tri Nugraha
09/284257/PT/05628
ABSTRACT
This research aims to determine the effect of different time of
incubation and different milk on the growth of bacteria and sensory milk
fermented with starter bacteria Bifidobacterium longum. Milk is used as a
medium to grow bacteria are dairy cows, goats and mare’s milk, whereas
incubation at the 0, 3, 6 and 9 hours. Variables was observed include
acidity, pH, protein, the number of bacteria. The sensory testing performed
while in fermented milk treatment to 9 hours of incubation. Number of
starter bacteria to be added as much as 10% v/v at each milk. Data of
acidity, pH, protein and the number of bacteria calculated using a Factorial
Completely Randomized design, while the sensory test data with Kindependent Kruskal Wallis test. The results showed differences in the
type of milk and the effect of incubation at significantly (P<0.05) on acidity,
pH and the amount of growth, but the effect was not significant (P>0.05) of
the protein in the difference h of incubation. Interaction between the
different types of milk as fermentation media and incubation at significantly
(P<0.05) against acidity and pH, but the was not significant (P>0.05) of the
protein and the amount of bacterial growth. Final pH value of the milk
cows, goats and horses in a row (5.03. 5.74, 3.91) with the acidity values
(0.37, 0.34, 0.36%), protein (26.5, 67.56, 42.82 mg/ml) and the number of
bacteria (37.108, 44.108, 62.108 cell/ml). The resulting taste at all 9 shows
that the majority of respondents expressed a bitter taste preference for
lower levels of milk fermented with starter bacteria Bifidobacterium
longum. Conclusions of the study indicate that differences in the type of
milk and the long incubation effect on bacterial growth and sensory of
fermented milk.
(Key words: probiotic fermented milk, Bifidobacterium longum, cows, goats
and mare’s milk, the growth of bacteria, fermented milk sensory)
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