Identifikasi Koliform dan Total Mikroba Yoghurt Susu Kambing dengan Penambahan Apel Manalagi - Puspitarini, Oktavia Rahayu; Rifkas, Alvin Paradiptya; Rasbawati, Rasbawati (Universitas Halu Oleo, 2022)
ABSTRAKPenambahan sari apel manalagi dalam yoghurt susu kambing diduga mampu meningkatkan aktivitas bakteri asam laktat yoghurt sebagai pangan fungsional. Tujuan penelitian ini adalah menganalisa cemaran koliform dan total mikroba pada yoghurt susu kambing dengan penambahan sari apel manalagi. Metode penelitian ini adalah eksperimental menggunakan rancangan acak lengkap 4 perlakuan dan 4 ulangan. Perlakuannya adalah penambahan sari apel manalagi, P0 (0%), P1 (5%), P2 (10%), P3 (15%). Variabel yang diamati adalah koliform dan total mikroba. Data koliform dianalisis menggunakan analisis deskriptif sedangkan data total mikroba dianalisis menggunakan Analysis of Variance (ANOVA), dilanjutkan dengan Uji Beda Nyata Terkecil (BNT). Cemaran koliform pada yoghurt susu kambing P0, P1, P2, dan P3 adalah < 3Apm/ml. Hasil analisis ragam bahwa penambahan sari apel manalagi berpengaruh sangat nyata (P<0,01) terhadap total mikroba yoghurt susu kambing, dengan rata-rata (CFU/ml) P0 5,8x106a, P1 2,5x107ab, P2 5,0x107b, P3 7,7x107b. Simpulan penelitian ini adalah cemaran koliform < 3Apm/ml dan total mikroba semakin meningkat dengan adanya penambahan sari apel manalagi. Penambahan sari apel manalagi 10% mampu menghasilkan yoghurt susu kambing terbaik berdasarkan cemaran koliform < 3 Apm/ml dan total mikroba 5,0x107CFU/ml.Kata kunci: salmonella, koliform, total mikroba, yoghurt susu kambing, apel manalagi Identification Coliform and Total Microbial Goat Milk Yoghurt with Manalagi AppleABSTRACTThe addition of manalagi apple cider in goat's milk yogurt, it is thought to be able to increase the activity of lactic acid bacteria in yogurt as a functional food. The aim of this study was to analyze coliform and total microbial contamination in goat's milk yogurt with the addition of manalagi apple cider. The method in this study was experimental using a completely randomized design with 4 treatments and 4 replications. The treatments were the addition of manalagi apple cider, P0 (0%), P1 (5%), P2 (10%), P3 (15%). Variables observed were coliform and total microbes. Coliform data were analyzed using descriptive analysis while total microbial data were analyzed using Analysis of Variance (ANOVA). The analysis was continued with Least Significance Different test (LSD). Coliform contamination in goat's milk yogurt P0, P1, P2, and P3 was < 3Apm/ml. The results of the analysis of variance showed that the addition of manalagi apple cider had a very significant effect (P<0.01) on the total microbes of goat's milk yogurt, with an average (CFU/ml) of P0 5.8x106a, P1 2.5x107ab, P2 5.0x107b, P3 7.7x107b. The conclusion of this study showed that the coliform < 3Apm/ml and the total microbe increases with the addition of manalagi apple cider. The addition of manalagi apple cider was able to produce the best goat’s milk yoghurt based on coliform < 3 Apm/ml dan total microbe 5.0x107 CFU/ml.Keywords: salmonella, coliform, total microbes, goat yogurt, manalagi apples