Karakteristik Fisikokimia dan Mikrobiologi Dried Fermented Milk Lactiplantibacillus plantarum IIA-1A5 dengan Penambahan Pektin Bubuk

Abstract

Susu fermentasi bubuk dapat menjadi alternatif produk minuman probiotik yang memiliki umur simpan lama, lebih praktis, dan mudah didistribusikan. Bahan yang dapat ditambahkan untuk meningkatkan kualitas produk adalah pektin. Penelitian ini bertujuan menganalisis karakteristik fisikokimia (Aw, kadar air, pH, total asam tertitrasi, total padatan terlarut, dan viskositas), dan karakteristik mikrobiologi (total bakteri asam laktat/BAL) dried fermented milk dengan penambahan pektin bubuk sebesar 0%, 5%, dan 10%. Penelitian ini menggunakan rancangan acak lengkap (RAL). Hasil penelitian menunjukkan bahwa penambahan pektin bubuk pada dried fermented milk rekonstitusi berpengaruh signifikan (p < 0,05) terhadap semua karakteristik fisikokimia (Aw, kadar air, pH, total asam tertitrasi, dan viskositas) kecuali total padatan terlarut. Sementara itu, hasil uji pada dried fermented milk menunjukkan bahwa penambahan pektin bubuk tidak berpengaruh signifikan (p > 0,05) terhadap nilai Aw dan kadar air. Pada pengujian total BAL, penambahan pektin bubuk pada dried fermented milk dan rekonstitusi menunjukkan pengaruh yang signifikan.

Dried fermented milk can be an alternative probiotic alternative probiotic drink product that had a long shelf life, more practical, and easy to distribute. Materials that can be added to improve product quality are pectin. This study aims to analyze the physicochemical characteristics (Aw, water content, pH, total titratable acid, total dissolved solids, and viscosity), and microbiological characteristics (total lactic acid bacteria/LAB) of dried fermented milk with the addition of pectin powder of 0%, 5%, and 10%. This study used a completely randomized design (CRD). The results showed that the addition of pectin powder to reconstituted dried fermented milk had a significant effect (p < 0,05) on all physicochemical characteristics (Aw, water content, pH, total titratable acid, and viscosity) except for total dissolved solids. Meanwhile, the test results on dried fermented milk showed that the addition of pectin powder did not have a significant effect (p > 0,05) on the Aw value and water content. In the total LAB test, the addition of pectin powder to dried fermented milk and reconstitution showed a significant effect.