Studi Potensi Buah Kurma (Phoenix dactylifera L), Suhu dan Lama Penyimpanan terhadap Perubahan karakterisitk Susu Acidophillus

Sarlini Martha, Yurliasni Yurliasni, Yusdar Zakaria

Abstract


Abstrak.  Kualitas susu fermentasi sangat dipengaruhi oleh pertumbuhan mikroba, kadar air, proses pengolahan, suhu dan lama penyimpanan. Variasi dan fluktuasi suhu pada saat penyimpanan dapat mempengaruhi mutu baik secara fisik, kimia dan mikrobiologi. Penelitian bertujuan untuk mempelajari pengaruh suhu dan lama penyimpanan yang berbeda pada susu Acidophillus yang ditambah buah kurma. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor yaitu faktor A (suhu) terdiri dari A1=5 °C, A2=10 °C. Faktor B (lama penyimpanan) terdiri B1=0 hari, B2=14 hari, B3=28 hari, B4=42 hari dan dianalisis meliputi viabilitas L. acidophillus, nilai pH, kadar asam laktat, sineresis, dan kadar protein. Hasil analisis menunjukkan bahwa lama penyimpanan berpengaruh sangat nyata (P<0.01) terhadap viabilitas L. acidophillus, nilai pH, kadar asam laktat dan kadar protein, akan tetapi pada sineresis tidak terdapat pengaruh yang nyata.  Disimpulkan bahwa lama penyimpanan dapat mengakibatkan pertumbuhan L. acidophillus tidak stabil dan terjadinya perubahan karakteristik fisik susu Acidophillus.

Study of dates Potensil (Phoenix dactylifera L), Temperature and Storage Length on Change of Acidophillus milk Characteristics

Abstract. The quality of fermented milk is strongly influenced by the growth of microbes, moisture content, processing, temperature and storage time. Variations and fluctuations in temperature during storage may affect the quality of both physical, chemical and microbiological. The study aimed to study the effect of temperature and different storage time on Acidophillus milk plus dates.This research uses Completely Randomized Design (RAL) of factorial pattern consisting of 2 factors ie factor A (temperature) consisting of A1 = 5 °C, A2 = 10 °C. Factor B (storage duration) consisted of B1 = 0 days, B2 = 14 days, B3 = 28 days, B4 = 42 days and analyzed including viability of L. acidophillus, pH value, lactic acid level, syneresis, and protein content.The results showed that storage duration had significant effect (P <0.01) on the viability of L. acidophillus, pH value, lactic acid level and protein content, but there was no significant effect on sineresis. It was concluded that long storage may lead to unstable growth of L. acidophillus and the change in physical characteristics of Acidophilus milk.



Keywords


Buah kurma; date palms; L. acidophillus; lama penyimpanan; storage time; suhu; temperature; susu fermentasi; fermented milk

References


Bozanic, R and L., Tratnick. 2001. Quality of Cow’s and Goat’s fermented bifido milk during storage. Food technol. Biotechnol. 39 (2) : 109 – 114.

Casarotti, S.N., D.A., Monteiro, M.M.S., Moretti, A.L.B., Penna. 2014. Influence of the combination of probiotic cultures during fermentation and storage of fermented milk. Food Res Intern. 59:67-75

Gianti, I. 2011. Pengaruh pemberian gula dan lama penyimpanan terhadap kualitas fisik susu fermentasi. Skripsi, Universitas Brawijaya. Malang.

Kanbe, M. 1992. Tradisional Fermented Milks of The World. In: Nazakawa, Y., and A. Hosono 9ed). Function of Fermented Milks: Challenge for The Health Science, Elsavier Science Publisher.

Khalil, A.A. 2006. Nutritional improvementof an egyptian breed of mung bean by probiotic lactobacilli. J. Biotechnology. 4:206-212.

Mortazavian, A.M., Ehsani, M.R., Mousavi, S.M., Rezaul, K., Sohrab Vandi, S., Reinheimer, J.A., 2007. Effect of Refrigerated Storage Temperature on The Viability of Probiotic Microorganisms in Yogurt. Intern. J. of Dairy. Technol. 60(2):123-127

Sodiq, A. Dan Z. Abidin.2008 Meningkatkan Produksi susu kambing Peranakan Etawa. PT. AgroMedia Pustaka. Jakarta.

Steel, R.G.D dan J.H. Torrie. 1993. Prinsip dan Prosedur Statistika: Suatu Pendekatan Biometrik. Edisi Kedua. Dialih bahasakan oleh Bambang Sumantri, PT. Gramedia

Paramitha. 2006. Fermentasi Pangan. Universitas Gadjah Mada,Yogyakarta.

Rahmani AH, SM., Aly. H., Ali. AY., Babiker. Srikar S, AA., Khan . 2014. Therapeutik effect of date fruits (Phoenix dactylifera L) in the prevention of disease via modulation of anti-inflammatory, anti-oxidant and anti-tumor activInt J Clin Exp Med.7(3): 483-91

Sheeladevi, A., Ramanathan, N., 2011. Lactic acid production using lactic acid bacteria under optimized conditions. Intern. J. Pharm. Biol. Arch. 2(6):1686- 1691.

Sawitri, M.E, A. Manab dan T.W.L Palupi. 2008. Kajian penambahan gelatin terhadap keasaman, pH, daya ikat air dan sineresis yogurt. Jurnal Ilmu dan Teknologi Hasil Ternak. 1(3):35-42

Sumardikan dan Hari. 2007. Penggunaan Carboxymethylcellulose (CMC) Terhadap pH,

Keasaman, Viskositas, Sineresis dan Mutu Organoleptik Yogurt Set. Universitas

Brawijaya, Malang

Sunarlim, R., H. Setiyanto dan M. Poeloengan. 2007. Pengaruh kombinasi starter bakteri

Lactobacillus bulgaricus, Streptococcus thermophillus dan Lactobacillus plantarum terhadap sifat mutu susu fermentasi. Seminar Nasional Teknologi Peternakan dan Veteriner 2007.

Wulandari, E. dan W.S. Putranto. 2010. Karakteristik stirred yogurt mangga (Mangifera indica) dan Apel (Malus domestica) selama penyimpanan (Characteristics of mango(Mangifera indica) dan Apple (Malus domestica) Sitted Yogurt During Storage). Jurnal lmu Ternak. 1(10):14-16.


Refbacks

  • There are currently no refbacks.


 


JIM Agribisnis|JIM Agroteknologi|JIM Peternakan|JIM Teknologi Hasil Pertanian|JIM Teknik Pertanian|
JIM Ilmu Tanah|JIM Proteksi Tanaman|JIM Kehutanan


E-ISSN: 2614-6053 2615-2878 Statistic Indexing | Citation


Alamat Tim Redaksi:
Fakultas Pertanian,Universitas Syiah Kuala
Jl. Tgk. Hasan Krueng Kalee No. 3, Kopelma Darussalam,
Banda Aceh, 23111, Indonesia.
Phone:+62-
Email:jimfp@unsyiah.ac.id