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All Journal Jurnal Ilmiah Mahasiswa Veteriner Jurnal Medika Veterinaria Jurnal Agripet
Siti Rani Ayuti
Fakultas Kedokteran Hewan, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Veterinary

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Journal : Jurnal Agripet

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Potensi Khamir Kluyveromyces lactis dalam Meningkatkan Kualitas Susu Fermentasi yang Ditambah Jagung Manis (Zea mays saccharata Linn) Siti Rani Ayuti; Yurliasni Yurliasni; Cut Intan Novita; Elmy Mariana
Jurnal Agripet Vol 20, No 1 (2020): Volume 20, No. 1, April 2020
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v20i1.15356

Abstract

ABSTRAK. Penelitian ini bertujuan mengetahui peningkatan kualitas produk susu fermentasi dengan menggunakan khamir Kluyveromyces lactis dan penambahan jagung manis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor dan 2 level, yaitu faktor penambahan jagung manis (Zea mays saccharata Linn) (A) terdiri atas 25% (a1) dan 75% (a2), dan faktor penambahan khamir Kluyveromyces lactis (B) terdiri atas 0.5% (b1) dan 1% (b2), dengan lima kali ulangan pada masing-masing perlakuan sehingga memperoleh 20 satuan percobaan. Parameter yang diamati antara lain adalah kadar protein, kadar lemak, kadar asam laktat dan derajat keasaman (pH). Data yang diperoleh dianalisis secara statistik menggunakan ANOVA dan dilanjutkan dengan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa penambahan khamir Kluyveromyces lactis tidak berpengaruh nyata (P0.05) terhadap kadar protein, lemak, kadar asam laktat dan derajat keasaman (pH). Sementara penambahan jagung manis tidak berpengaruh nyata (P0.05) terhadap kadar protein dan derajat keasaman (pH), namun berpengaruh sangat nyata (P0.01) terhadap kadar lemak dan kadar asam laktat. Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan khamir Kluyveromyces lactis 1% dan jagung manis (Zea mays saccharata Linn) 75% pada produk susu fermentasi dapat meningkatkan kualitas produk susu.(Potential of yeast-Kluyveromyces lactis in improving quality of fermented milk added sweet corn (Zea mays saccharata Linn))ABSTRACT. The aims of this research were to determine the quality improvement of fermented milk products using Kluyveromyces lactis and the addition of sweet corn. This study used factorial experiment conducted with completely randomized design (CRD) which divide into 2 factors and 2 levels, there were the addition of sweet corn (Zea mays saccharata Linn) factors (A) consist of 25% (a1) and 75% (a2), and the addition of yeast Kluyveromyces lactis factors (B) consist of 0.5% (b1) and 1% (b2), with five replications on each treatment to obtain 20 units of experiment. The observed parameters such as protein levels, fat levels, lactic acid levels and acidity degree (pH). Research data were analyzed statistically by using ANOVA and continued by Duncan's tests. The results showed that the addition of yeast Kluyveromyces lactis had no significant effect (P 0.05) on protein levels, fat levels, lactic acid levels and acidity degree (pH). While the addition of sweet corn had no significant effect (P 0.05) on protein levels and acidity degree (pH), but it had a very significant effects (P 0.01) on fat levels and lactic acid levels. The results indicate the addition of yeast Kluyveromyces lactis 1% and sweet corn (Zea mays saccharata Linn) 75% in fermented milk products can improve the quality of dairy products.
Dinamika Pertumbuhan Lactobacillus casei dan Karakteristik Susu Fermentasi Berdasarkan Suhu dan Lama Penyimpanan Siti Rani Ayuti; Nurliana Nurliana; Yurliasni Yurliasni; Sugito Sugito; Darmawi Darmawi
Jurnal Agripet Vol 16, No 1 (2016): Volume 16, N0. 1, April 2016
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v16i1.3476

Abstract

ABSTRAK. Mutu susu fermentasi sangat dipengaruhi oleh bahan baku, proses pengolahan, proses fermentasi, dan penyimpanan. Perubahan nilai gizi dapat terjadi karena variasi dan fluktuasi suhu dan penyimpanan akan mempercepat kerusakan susu fermentasi. Penelitian bertujuan untuk mempelajari pengaruh suhu dan lama penyimpanan yang berbeda pada susu fermentasi terhadap pertumbuhan L. casei dan karakteristik susu fermentasi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor yaitu faktor A (suhu) terdiri dari a1=4-10C, a2=10-16C. Faktor B (lama penyimpanan) terdiri b1=0 hari b2=30 hari, b3=60 hari, b4=90 hari dan dianalisis meliputi jumlah total bakteri L. casei, nilai derajat keasaman (pH), kadar asam laktat, sineresis, dan kadar alkohol. Hasil analisis menunjukkan bahwa perlakuan suhu dan lama penyimpanan berpengaruh sangat nyata (P0.01) terhadap total bakteri, sineresis, kadar alkohol, asam laktat, tetapi pada pH terjadi interaksi antara suhu dan penyimpanan. Disimpulkan bahwa suhu dan lama penyimpanan dapat mengakibatkan pertumbuhan L. casei tidak stabil dan terjadinya perubahan karakteristik fisik susu fermentasi L. casei.(Growth dynamics of Lactobacillus casei and characteristics of milk fermentation based on temperature and storage time)ABSTRACT. Fermented milk quality is strongly influenced by raw materials, processing, fermentation and storage. Changes in nutritional value may occur due to variations and fluctuations in temperature and storage will accelerate damage fermented milk. The research aimed to study the effect of temperature and different storage length of fermented milk on the growth of L. casei and characteristics of fermented milk. The study used completely randomized design (CRD) with factorial pattern which are consisted of two factors. Factor A (storage temperature) they were a1=4-10C, a2=10-16C. Factor B (storage time) they were b1=0 days, b2=30 days, b3=60 days, b4=90 days and analyzed include the total number of bacteria L. casei, the value of the degree of acidity (pH), lactic acid levels, syneresis, and alcohol content. The results showed that the temperature and storage time was highly significant (P0.01) effect the total bacteria, syneresis, alcohol level, lactic acid level, and there was interaction between temperature and storage time on pH. It can conclude that the temperature and storage time affect the growth of L. casei unstable and changes in the physical characteristics of L. casei fermented milk.
Co-Authors . Darmawi . Nurliana Abbas Abbas Azhari Azhari Cut Intan Novita Cut Intan Novita Cut Islami Dini Elmy Mariana Fakhrurrazi Fakhrurrazi Fitrah Khairi Hennivanda Hennivanda M Daud AK Monita Previa Alasa Muhammad Hambal Rastina Rastina Rastina Rastina Riski Ayu Maulida Sugito Sugito T Armansyah TR Yurliasni Yurliasni