Karakteristik Fisikokimia dan Mikrobiologi Susu Fermentasi Bubuk dengan Lactiplantibacillus plantarum subsp. plantarum IIA-1A5

Abstract

Produk fermentasi susu dengan kultur bakteri probiotik memiliki manfaat bagi kesehatan. Namun, susu fermentasi cair rentan terhadap kerusakan, sehingga diperlukan metode perlindungan seperti enkapsulasi menggunakan spray dryer untuk menjaga viabilitas probiotik. Penelitian ini bertujuan menganalisis sift fisikokimia dan mikrobiologi susu fermentasi bubuk dengan L. plantarum subsp. plantarum IIA-1A5 menggunakan berbagai konsentrasi maltodekstrin dan susu skim sebagai bahan enkapsulasi. Peubah yang dianalisis meliputi rendemen, pH, aktivitas air (aw), total padatan terlarut, kadar air, total asam tertitrasi, dan jumlah bakteri asam laktat. Analisis data dilakukan menggunakan uji T dengan dua perlakuan dan tiga ulangan. Penambahan maltodekstrin dan susu skim mampu meningkatkan rendemen produk, menurunkan kadar air dan total asam tertitrasi, serta mempertahankan jumlah bakteri asam laktat selama proses spray drying. Penambahan maltodekstrin dan susu skim (20%:20%) dapat memperbaiki mutu susu fermentasi bubuk.

Fermented milk products containing probiotic bacterial cultures offer significant health benefits. However, liquid fermented milk is susceptible to spoilage, necessitating protective methods such as encapsulation via spray drying to preserve probiotic viability. This study aims to analyze the physicochemical and microbiological properties of powdered fermented milk with L. plantarum subsp. plantarum IIA-1A5, utilizing various concentrations of maltodextrin and skim milk as encapsulating agents. The parameters analyzed include yield, pH, water activity (aw), total dissolved solids, moisture content, total titratable acidity, and lactic acid bacteria count. Data analysis was conducted using a T-test with two treatments and three replications. The addition of maltodextrin and skim milk increased product yield, reduced moisture content and total titratable acidity, and maintained the lactic acid bacteria count during the spray drying process. Incorporating maltodextrin and skim milk (20%:20%) can enhance the quality of powdered fermented milk.