Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca)

This experiment was carried out to investigate the effect of  plantain peel flour and Lactobacillus acidophilus FNCC 0051 on the microbiological and chemical quality of goat milk kefir. Kefir was made from goat’s milk with 3 % of kefir grain (w/v) and  Lactobacillus acidophilus FNCC 0051 (0, 1 and 3 % (v/v)) and  plantain peel flour (0, 1 and 2 % (w/v)). All treatments were  incubated at room temperature (± 28.5 °C) for 10 hours, until the pH dropped to 4.2-4.6.The quality of Kefir was evaluated by  microbiological analysis (total of lactic acid bacteria, probiotics  viability, total yeast) and chemical analysis (pH, lactose content,  alcohol content, fat content and dietary fiber). The data of total lactic acid bacteria, probiotics viability, total yeast, pH, lactose  content, alcohol content, fat content were evaluated by analysis of variance and followed by Duncan’s New Multiple Range Test  (DMRT). Data of dietary fiber was evaluated by descriptive analysis. The research result showed that the addition of  Lactobacillus acidophilus FNCC 0051 had a significant effect (p ≤  0.05) on decreasing pH, alcohol content and increasing total lactic  acid bacteria and probiotic viability. Plantain peel flour had  significantl effect (p ≤ 0.05) on increasing alcohol content and  total lactic acid bacteria. Kefir had 9.51 log cfu mL-1 of lactic acid  bacteria total; 8.65 log cfu mL-1 of probiotic viability; 6.13 log cfu  mL-1 of total yeast; 4.85 of pH; 3.14 % of lactose content; 0.096 % of alcohol content; 5.33 % of fat content; and 10.49 % of dietary fiber. This research concluded that kefir quality for all  treatments kefir were complied with Codex Standard 234-2003  while the best treatment was the kefir with the addition of 3 %  Lactobacillus acidophilus FNCC 0051 and 1 % flour banana peel. ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung kulit pisang dan Lactobacillus acidophilus FNCC 0051  terhadap kualitas mikrobiologis dan kimiawi kefir susu kambing.  Kefir dibuat dari susu kambing dengan kefir grain 3 % (w/v) dan  Lactobacillus acidophilus FNCC 0051 (0, 1 dan 3 % (v/v)) serta  tepung kulit pisang (0, 1 dan 2 % (w/v)). Semua perlakuan  diinkubasi pada suhu ruang (± 28,5 °C) selama 10 jam, hingga pH turun menjadi 4,2 sampai 4,6. Uji kualitas kefir yang diamati yaitu mikrobiologis (total bakteri asam laktat, viabilitas probiotik, total khamir) dan kimiawi (pH, kadar laktosa, kadar alkohol, kadar lemak, serat pangan). Data hasil uji total bakteri asam  laktat, viabilitas probiotik, total khamir, pH, kadar laktosa, kadar  alkohol, kadar lemak dianalisis dengan analisis sidik ragam pola  faktorial 3x3, dan dilanjutkan dengan Duncan’s New Multiple  Range Test (DMRT). Data hasil serat pangan dianalisis dengan  analisis deskriptif. Hasil penelitian menunjukkan bahwa  Lactobacillus acidophilus FNCC 0051 berpengaruh (p ≤ 0,05)  terhadap penurunan pH, kadar alkohol dan peningkatan bakteri  asam laktat serta viabilitas probiotik. Tepung kulit pisang  berpengaruh (p ≤ 0,05) terhadap peningkatan kadar alkohol dan  bakteri asam laktat. Kefir memiliki rerata total bakteri asam  laktat yakni 9,51 log cfu mL-1, viabilitas probiotik 8,65 log cfu  mL-1, total khamir 6,13 log cfu mL-1, pH 4,85, laktosa 3,14 %, kadar alkohol 0,096 %, kadar lemak 5,33 %, dan total serat  pangan 10,49 %. Hasil penelitian dapat disimpulkan bahwa kualitas kefir semua perlakuan memenuhi standar komposisi  kefir menurut standar Codex 234-2003 dan kefir yang terbaik dengan penambahan Lactobacillus acidophilus FNCC 0051 3 % dan tepung kulit pisang 1 %.