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ABSTRAK . Penelitian ini bertujuan untuk melihat pengaruh suhu pemanasan yang berbeda terhadap aktivitas antibakteri susu kambing fermentasi menggunakan starter Lactobacillus plantarum. Bakteri uji yang digunakan berasal dari golongan Enterobacteriaceae yaitu Escherichia coli dan Salmonella.sp. Rancangan penelitian yang digunakan adalah RAL (Rancangan Acak Lengkap) Faktorial yang terdiri dari 2 faktor yaitu faktor A adalah suhu pemanasan, yaitu a1 (suhu pemanasan 72°C), a2 (suhu pemanasan 121°C) dan faktor B adalah level penambahan Lactobacillus plantarum yaitu perlakuan b1 (Lactobacillus plantarum 2,5%), b2 (Lactobacillus plantarum 5%), b3 (Lactobacillus plantarum 7,5%), masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Apabila terdapat perbedaan yang nyata maka dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukkan adanya interaksi dari suhu pemanasan yang berbeda dan penambahan L. plantarum pada susu kambing berpengaruh nyata terhadap kadar asam laktat dan daya hambat pada Salmonella sp, akan tetapi tidak berpengaruh nyata terhadap E. coli. Kesimpulan dari penelitian ini diperoleh suhu pasteurisasi dengan penambahan 7.5 % L.plantarum merupakan nilai terbaik dalam menghambat Salmonella dan E..coli.  (Effect of different heating temperature on antibacterial activity of goat milk fermented with Lactobacillus Plantarum)  ABSTRACT . This study aimed to determine the effect of the different heating temperatures on inhibitory activity of fermented goat's milk with Lactobacillus plantarum. The test bacteria used were Enterobacteriaceae, namely Escherichia coli and Salmonella.sp. The design applied is CFD (Completely Randomized Design) consisting of 2 factors, namely factor A heating temperature with two levels a1 (72°C), a2 (121°C) and factor B is the level of Lactobacillus plantarum addition by three levels, namely b1 (Lactobacillus plantarum 2.5%), b2 (Lactobacillus plantarum 5%), b3 (Lactobacillus plantarum 7.5%), and the treatments were repeated 3 times. The results showed that different heating temperature and level of L. plantarum added in fermented goat milk significantly affected the levels of lactic acid and inhibitory power on Salmonella sp, but not on E. coli. In conclusion is different heating temperatures and addition of L. plantarum on goat milk at significantly affected on inhibitory power on Salmonella sp, but not on E. coli. The results obtained pasteurisasi with 7.5% L.plantarum could be applied.

Pengaruh Perbedaan Suhu Pemanasan terhadap Aktivitas Antibakteri Susu Kambing Fermentasi Menggunakan Lactobacillus Plantarum