Update Artikelilmiah: 12647

DINI RACHMADAINI KUSUMA

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengevaluasi pengaruh perbedaan kadar lemak susu dan lama pemeraman terhadap kualitas yogurt cheese. Materi yang digunakan 82,5 liter susu sapi, starter komersial (Lactobacillus bulgaricus, Streptococcus thermophillus, Lactobacillus acidophilus, Bifidobacterium, dan Lactobacillus casei) merek Yogourmet (LYO-SAN INC), susu skim, aquades, media MRSA (de Man Rogosa Sharpe Agar), PCA (Plate Count Agar), NA (Nutrien Agar), PDA (Potato Dextrose Agar) merek OXOID, alkohol 70% , natrium sitrat 2% dan NaCl 0,85%. Penelitian menggunakan Rancangan Acak Lengkap pola faktorial yang terdiri dari dua faktor yaitu kadar lemak susu (full fat 3-4% dan low fat ± 1%) dan lama pemeraman (0, 15, 30, 45, 60 hari) dengan tiga pengulangan. Peubah yang diamati adalah total mikroba, total bakteri asam laktat, total yeast dan tekstur yogurt cheese. Hasil penelitian menunjukan bahwa lama pemeraman berpengaruh nyata terhadap semua variabel kecuali tekstur, sedangkan kadar lemak susu hanya berpengaruh nyata terhadap total bakteri asam laktat yogurt cheese. Disimpulkan bahwa yogurt cheese full fat memiliki kualitas yang lebih baik dibanding yogurt cheese low fat, namun keduanya dapat dikategorikan produk pangan fungsional (probiotik) karena selama pemeraman 60 hari masih memiliki total BAL diatas 107 cfu/g.

Abtrak (Bhs. Inggris)

This research aimed to evaluate the effects of different levels of milk fat and ripening time on quality of yogurt cheese. Materials used were 82.5 liters of cow’s milk, commercial starter (Lactobacillus bulgaricus, Streptococcus thermophillus, Lactobacillus acidophilus, Bifidobacterium, dan Lactobacillus casei) brand of YOGOURMET (LYO-SAN INC), skim milk, aquadest, MRSA (de Man Rogosa Sharpe Agar), PCA (Plate Count Agar), NA (Nutrien Agar), PDA (Potato Dextrose Agar) media brand of OXOID, alcohol 70%, sodium citrate 2% and NaCl 0.85%. This research used a completely randomized design (CRD) with factorial pattern consisted of two factors that fat content (full fat 3-4% and low fat ±1%) and ripening time (0, 15, 30, 45 and 60 days) with three repetitions. The observed variables were total microbes, total lactate acid bacteria and total yeats, and texture yogurt cheese. The results showed that ripening time significantly affected all variables except for the texture, while the fat content of milk only significant effect on total lactate acid bacteria yogurt cheese. It was concluded that full fat yogurt cheese has better quality than low fat yogurt cheese, but both can be categorized as functional food product (probiotics) because its still have a total lactate acid bacteria above 107 cfu/g during the 60 days of ripening time.

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