Karakteristik Fisikokimia dan Mikrobiologi Susu Fermentasi Bubuk dengan Lactiplantibacillus plantarum subsp. plantarum IIA-1A5
Date
2024Author
Erlina, Iis
Arief, Irma Isnafia
Soenarno, Mochammad Sriduresta
Metadata
Show full item recordAbstract
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.