Kualitas Fisik, Kimia, Mikrobiologi Dadih Susu Kerbau Asal Bukittinggi dan Isolasi Bakteri Asam Laktat

Abstract

Dadih adalah produk fermentasi susu kerbau tradisional dalam tabung bambu dari Sumatera Barat. Proses fermentasi dilakukan oleh Bakteri Asam Laktat (BAL) yang secara alami terdapat pada susu kerbau. Penelitian ini bertujuan untuk mengevaluasi kualitas fisik, kimia dadih dan mikrobiologi serta mengisolasi bakteri asam laktat dari dadih susu kerbau asal Bukittinggi Sumatera Barat. Dari penelitian yang telah dilakukan didapatkan hasil pada uji nilai pH, aktivitas air (aw), kadar air, dan kadar protein menunjukkan bahwa dadih susu kerbau asal Bukittinggi tidak berpengaruh nyata (P>0,05). Data penelitian menunjukkan bahwa dadih susu kerbau berpengaruh nyata (P<0,05) terhadap peubah kadar lemak, kadar abu, total BAL, total E.coli, dan total mikroba yang dihasilkan. Hasil identifikasi menunjukkan bahwa dadih susu kerbau asal Bukittinggi yang di dapat berupa Gram positif berbentuk basil dan kokus, homofermentatif, dan katalase negatif.

Dadih is a traditional fermented product of buffalo milk in a bamboo tube from West Sumatra. The fermentation process is carried out by lactic acid bacteria (LAB) naturally present in buffalo milk. This study aims to evaluate the physicochemical quality and microbiology and isolate LAB from dadih. From the research that has been done, the results on the pH, water activity test (aw), water content, and protein content show that the curd from Bukittinggi buffalo milk has no significant effect (P> 0.05). The research data showed that the curd of buffalo milk had a significant effect (P<0.05) on the variables of fat content, ash content, total LAB, total E.coli, and total microbes. The results of the identification showed that the curd from buffalo milk from Bukittinggi which was obtained was gram-positive in the form of bacilli and cocci, homofermentative, and catalase negative.