Update Artikelilmiah: 8639

EVIE GITARIA

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan mengevaluasi pengaruh Lactobacillus plantarum dan Lactobacillus rhamnosus dengan level berbeda terhadap pH dan kesukaan  yogurt  susu kambing. Penelitian ini dilaksanakan tanggal 03 September sampai dengan 08 September 2013 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman Purwokerto. Materi penelitian yang digunakan adalah Susu kambing 3120 ml, bakteri Lactobacillus plantarum 15 ml dan Lactobacillus rhamnosus 15 ml, susu skim 30 g, media MRSB 30 g, aquades, dan buffer 30 ml. Metode penelitian yang digunakan adalah metode eksperimental untuk pH menggunakan Rancangan Acak Lengkap dengan 3 perlakuan dan 6 ulangan, kesukaan dengan pengujian organoleptik (25 panelis agak terlatih). Perlakuan yang diberikan yaitu T1: pemberian Lactobacillus plantarum dan Lactobacillus rhamnosus konsentrasi 5% T2: pemberian Lactobacillus plantarum dan Lactobacillus rhamnosus konsentrasi 10% T3: pemberian Lactobacillus plantarum dan Lactobacillus rhamnosus konsentrasi 15%. Data yang diperoleh di analisis dengan analisis variansi kemudian dilanjut dengan Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa pemberian bakteri kultur campuran Lactobacillus plantarum dan Lactobacillus rhamnosus dengan konsentrasi berbeda berpengaruh nyata terhadap pH namun pemberian bakteri kultur campuran Lactobacillus plantarum dan Lactobacillus rhamnosus dengan konsentrasi berbeda sangat berpengaruh nyata  terhadap kesukaan yogurt susu kambing. Disimpulkan bahwa pemberian bakteri kultur campuran Lactobacillus plantarum dan Lactobacillus rhamnosus dengan konsentrasi 5% untuk mendapatkan rasa asam khas yogurt susu kambing yang disukai.

Abtrak (Bhs. Inggris)

This study was aimed to evaluate the effect of Lactobacillus plantarum and Lactobacillus rhamnosus with the different levels oo pH and  of preference goat's milk yogurt. This research was conducted on September 3 to 8, 2013, located in the Laboratory of Animal Products Technology,    Faculty of Animal Science, Jenderal Soedirman University, Purwokerto. The materials used in this study were 3120 ml goat milk, 15 ml Lactobacillus plantarum  and 15 ml Lactobacillus rhamnosus, 30 g skim milk, 30 g MRSB media, distilled water, and 30 ml of buffer. The research method was experimental method by using a completely randomized design (CRD) with 3 treatments and 6 replications consumers was determined of organoleptic test (25 semi-trained panels). The treatments given were T1: 5% concentration of Lactobacillus plantarum and Lactobacillus rhamnosus T2: 10% of concentration of Lactobacillus plantarum and Lactobacillus rhamnosus T3: 15% concentration of Lactobacillus plantarum and Lactobacillus rhamnosus. Data were analyzed by analysis of variance followed by Honestly Significant Difference (HSD). 	
The results showed that levels Lactobacillus plantarum and Lactobacillus rhamnosus gave the significantly effect on pH and consumers preference on yogurt. A mixed culture of Lactobacillus plantarum and Lactobacillus rhamnosus of 5% is recommended to produce yogurt with pH and preferred of consumers.

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