Kreatifitas tanpa batas

ABSTRACT

This experiment was carried out to investigate the effect of plantain peel flour and Lactobacillus acidophilus on the quality of goat milk kefir. Kefir was made from goat’s milk with 3% of kefir grain (w/v) and Lactobacillus acidophilus (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, till the pH dropped to 4.2 and 4.6. Evaluation performed included total of lactic acid bacteria, probiotics viability, total yeast, acidity, pH, lactose content, fat content, fatty acid profiles, dietary fiber, alcohol content, and organoleptic tests. Data were analyzed using 3×3 factorial analysis of variance, followed by Duncan’s New Multiple Range Test (DMRT). Organoleptic data were analyzed by Kruskal Wallis nonparametric analysis. The research result showed that Lactobacillus acidophilus had a significant different (P≤0.05) on a decreasity of pH, alcohol content, caproic fatty acids, caprylic fatty acids and an increasing of acidity, capric fatty acids, oleic fatty acids, linoleic fatty acids, lactic acid bacteria and probiotic viability. Plantain peel flour had a significant different (P≤0.05) to increase caprylic fatty acids, linoleic fatty acids, alcohol content, and total lactid acid bacteria. Kefir had 9.51 log cfu ml-1 of lactic acid bacteria total; 8.65 log cfu ml-1 of probiotic viability; 6.13 log cfu ml-1 of total yeast; 0.96% of acidity; 4.85 of pH; 3.14% of lactose content; 5.33% of fat content; 10.49% of dietary fiber; and 0.096% of alcohol content. The addition Lactobacillus acidophilus and plantain peel flour showed significant different (P≤0.05) on aroma, sourness, effervescence and acceptability but there was not significant different (P≥0.05) on texture. Research could be concluded that kefir quality for all treatments kefir according to Codex Standar 234-2003 and kefir with 3% addition of Lactobacillus acidophilus 3% and 1% of plantain peel flour were accepted by all panelists.

Keywords: Goat milk, Kefir, Lactobacillus achidophilus, Plantain peel flour, Kefir quality.

ABSTRAK

Penelitian 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 variansi pola faktorial 3×3, 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
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