TINGKAT EFEKTIVITAS "STARTER" BAKTERI ASAM LAKTAT PADA PROSES FERMENTASI LAKTOSA SUSU [The Effectiveness of Lactic Acid Bacteria on Milk Lactose Fermentation Process]

Abstract

ABSTRAK Telah dilakukan penelitian tentang penilaian tingkat efektivitas bakteri asam laktat (BAL) dalam memfermentasi laktosa susu menjadi produk yoghurt. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dan terdiri dari 5 perlakuan, yaitu : B0 ("starter" BAL umur 0 hari); B3 ("starter" BAL umur 3 hari); B6 ("starter" BAL umur 6 hari); B9 ("starter" BAL umur 9 hari) dan B12 ("starter" BAL umur 12 hari). Tingkat efektivitas "starter" BAL dalam proses fermentasi susu dinilai dengan penilaian kesukaan yang meliputi warna, citarasa, tekstur, aroma dan penerimaan keseluruhan. Hasil penelitian menunjukkan bahwa semakin lama umur "starter" BAL semakin menurun efektivitasnya dalam memfermentasi laktosa susu (P<0,05). Nilai warna yoghurt pada perlakuan B0-B3 adalah putih kekuningan (krem) dan tekstur yoghurt pada perlakuan B0 - B3 masih baik (kental) dan kemudian mulai perlakuan B6 terjadi penurunan kekentalan. Kesimpulan penelitian ini bahwa "starter" BAL umur 0-3 hari masih cukup efektif berfungsi sebagai inokulan pada proses fermentasi laktosa susu dengan nilai berkisar antara 5,15 - 5,75. Kata kunci : efektivitas, "starter" bakteri, laktosa susu, yoghurt ABSTRACT The research was carried out to evaluate the effectiveness of lactic acid bacteria (LAB) in milk lactose fermentation to yogurt products. This research used completely randomized design. The treatments were B0 (LAB starter aged 0 day); B3 (LAB starter aged 3 day); B6 (LAB starter aged 6 day); B9 (LAB starter aged 9 day) and B12 (LAB starter aged 12 day). The effectiveness of LAB starter was measured by sensory acceptance, i.e. colour, flavour, texture, aroma and overall acceptance. The results indicated that the longer time of LAB starter, the lower the effectiveness of LAB in fermenting milk lactose (P<0.05). The value of colour yogurt on the treatments B0-B3 that was the light-yellow (cream) and the value of texture yogurt fine enough (curdled) and then on starting of the B6 treatment its thickness was decreasing. It can be concluded that LAB starter aged 0-3 days was still effective as an inoculan on milk lactose fermentation process with the range value of 5.15 - 5.75. Keywords : effectiveness, bacteria starter, milk lactose, yogurt