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      Mikroba Susu Fermentasi Sejenis Kefir Menggunakan Starter Kombinasi Penyusun Granula Kefir dan Bifidobacterium longum

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      28. Mikroba Susu Fermentasi Sejenis Kefir Menggunakan Starter Kombinasi Penyusun Granula Kefir dan Bifidobacterium Longum.pdf (185.2Kb)
      Date
      2005
      Author
      USMIAT, SRI
      Maheswari, R.R.A
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      Abstract
      The objectives of research were to find out physico-chemical characters and to detect flavor volatile compound of kefir-like. Material used was skim milk TS 9.5% which was heated at 85oC for 30 minutes and cooled at 22oC before innoculation of the starter. Microorganisms used were (a) Lactobacillus acidophilus P155110, (b) Lactobacillus delbrueckii subsp. bulgaricus NCIMB 11778, (c) Lactococcus lactis P155610, (d) Leuconostoc mesenteroides subsp. dextranicum NCIMB 3350, (e) Acetobacter aceti P154810, (f) Bifidobacterium longum BF1, and (g) Saccharomyces cerevisiae P156252. The treatments consist of P1 = without (b); P2 = without (a); and P3= used (a) until (g). The physico-chemical characters identified were lactic acid and lactose percentages, pH, viscosity, organoleptic test for intensity of kefir-like sensory attributes. Results indicated that B. longum was potential bacterium use for starter combination on kefir-like making. The use starter P1 combination has high acidity and viscosity, low pH and lactose percentage, and high intensity on attribute creamy-white color, soft and curdle consistency, and kefir specific aroma on kefir-like. Volatile compound acid group were dominate by high acidity character on kefir-like resulted from starter P1 combination. Compound of 3-hydroxi-2-butanone (acetoin) was affecting butter-like of P3 character. This compound resulted from which is a character of fermented milk flavor was not detected on P1 kefir-like
       
      Penelitian ini bertujuan untuk mengetahui sifat fisikokimia dan mendeteksi komponen volatil pembentuk flavor susu fermentasi sejenis kefir. Bahan baku yang digunakan adalah susu skim dengan padatan terlarut 9,5% yang dipanaskan pada suhu 85o C selama 30 menit, dan didinginkan pada suhu 22oC untuk menumbuhkan starter kombinasi dari: (a) Lactobacillus acidophilus P155110, (b) Lactobacillus delbrueckii subsp. bulgaricus NCIMB 11778, (c) Lactococcus lactis P155610, (d) Leuconostoc mesenteroides subsp. dextranicum NCIMB 3350, (e) Acetobacter aceti P154810, (f) Bifidobacterium longum BF1, and (g) Saccharomyces cerevisiae P156252. Berdasarkan fase logaritmik masing-masing mikroba kemudian dikombinasikan menjadi tiga perlakuan, yaitu: P1 = tanpa (b); P2= tanpa (a); dan P3= seluruh mikroba. Sifat fisiko-kimia yang diamati meliputi kadar asam laktat, pH, kekentalan, kadar laktosa, komponen volatil, dan uji organoleptik intensitas atribut sensori. Hasil penelitian menunjukkan bahwa B. longum merupakan bakteri yang potensial untuk digunakan sebagai kombinasi starter dalam pembuatan susu fermentasi sejenis kefir. Starter kombinasi P1 menghasilkan keasaman dan kekentalan yang tinggi, pH dan kadar laktosa yang rendah, dengan nilai intensitas warna putih krem menyerupai warna kefir komersial (starter granula kefir), konsistensi halus dan kental, serta memiliki aroma spesifik kefir pada produk susu fermentasi dalam penelitian ini. Komponen volatil kelompok asam mendominasi sifat keasaman yang tinggi pada P1. Senyawa 3-hidroksi-2-butanon (asetoin) mempengaruhi ciri aroma menyerupai mentega pada P3. Komponen volatil ini sebagai salah satu komponen flavor penting susu fermentasi tidak terdeteksi pada produk dengan starter P1.
       
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      http://repository.ipb.ac.id/handle/123456789/83261
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      • Animal Production Technology [349]

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