Efektivitas Fermentasi Susu Kambing Menggunakan Bakteri Lactobacillus rhamnosus dengan Penambahan Jus Buah Bit (Beta vulgaris L.) dalam Menghambat Pertumbuhan Bakteri Patogen Usus

Bit merupakan tanaman berbentuk akar mirip umbi-umbian. Bit sangat bermanfaat untuk dijadikan sebagai tambahan dalam bahan pangan karena mengandung antioksidan tinggi, vitamin C yang tinggi serta memiliki senyawa antibakteri yang mampu menghambat aktivitas pertumbuhan bakteri gram positif dan bakteri gram negatif. Tujuan penelitian ini untuk mengetahui efektivitas kemampuan susu kambing fermentasi menggunakan L. rhamnosus dan penambahan jus bit dalam menghambat pertumbuhan bakteri patogen usus. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas 5 (lima) perlakuan yaitu P0 = Kontrol, P1 = 2% jus bit, P2 = 4% jus bit, P3 = 6% jus bit, dan P4 = 8% jus bit dengan 4 (empat) kali ulangan. Data yang diperoleh dianalisis menggunakan ANOVA (Analysis of Variance), jika terdapat perbedaan yang nyata maka dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukan bahwa penambahan jus bit dengan persentase berbeda pada susu kambing fermentasi tidak berpengaruh nyata (P0,05) terhadap kemampuan susu fermentasi untuk menghambat pertumbuhan bakteri Salmonella typhi namun berpengaruh sangat nyata (P0,01) terhadap kemampuan susu fermentasi untuk menghambat pertumbuhan bakteri Escherichia coli.The Effectiveness Fermentation of Goat’s Milk Using Lactobacillus rhamnosus Bacteria with Addition of Beetroot Juice (Beta vulgaris L.) In Inhibiting The Growth of Intestinal Pathogenic BacteriaBeetroot is a root-shaped plant similar to tubers. Beetroot is very useful to be used as an addition in food ingredients because of its content such as high antioxidants, high vitamin C and has antibacterial compounds that are able to inhibit the growth activity of gram-positive bacteria and gram-negative bacteria. The purpose of this study is to find out the effectiveness of fermented goat milk capabilities using L. rhamnosus and the addition of beet juice in inhibiting the growth of pathogenic gut bacteria. This study used a Complete Randomized Design (RAL) consisting of 5 (five) treatments namely P0 = Control, P1 = 2% beet juice, P2 = 4% beet juice, P3 = 6% beet juice, and P4 = 8% beet juice with 4 (four) times the replay. The data obtained was analyzed using ANOVA (Analysis of Variance), if there are noticeable differences then continued with Duncan's multiple distance test. The results showed that the addition of beet juice with a different percentage in fermented goat milk had no real effect (P0.05) on the ability of fermented milk to inhibit the growth of Salmonella typhi bacteria but had a very real effect (P0.01) on the ability of fermented milk to inhibit the growth of Escherichia coli bacteria.