ANALISA KEASAMAN, TOTAL MIKROBA DAN UJI ORGANOLEPTIK SUSU FERMENTASI DENGAN PENAMBAHAN BUAH KURMA (PHOENIX DACTYLIFERA L) DAN STARTER KOMERSIL (STREPTOCOCCUS THERMOPHILUS DAN LACTOBACILLUS ACIDOPHILUS)

Abstract

ANALISA KEASAMAN, TOTAL MIKROBA DAN UJI ORGANOLEPTIK SUSU FERMENTASI DENGAN PENAMBAHAN BUAH KURMA (Phoenix dactylifera L) DAN STARTER KOMERSIL (Streptococcus thermophillus danLactobacillus acidophilus)OLEHHOIRIAH LUBISABSTRAK Suatu penelitian telah dilakukan untuk mengetahui analisa keasaman, total mikroba dan uji organoleptik susu fermentasi dengan penambahan buah kurma (Phoenix dactylifera L) dan starter komersil (Streptococcus thermophillus danLactobacillus acidophilus). Penelitian ini dilaksanakan pada tanggal 04 Mei sampai dengan 22 Mei 2015 di Laboratorium Tekhnologi Pengolahan Susu Jurusan Peternakan Fakultas Pertanian Universitas Syiah Kuala. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2x4 dengan 3 kali ulangan sehingga diperoleh 24 unit percobaan. Faktor A terdiri dari 2 persen starter komersil sebanyak 2,5% dan 5%. Faktor B terdiri dari 4 persen penambahan buah kurma (Phoenix dactylifera L) 0%, 10%, 20%, 30%. Pengamatan dilakukan terhadap derajat keasaman (pH), total mikroba dan uji organoleptik. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh sangat nyata (P0,05) terhadap total mikroba dan rataan organoleptik terbaik terdapat pada produk 2,5% bakteri dan 10% buah kurma, dibanding dengan penambahan bakteri 0%, 20% dan 30% buah kurma. Berdasarkan derajat keasaman (pH) dan total mikroba pada susu fermentasi yang ditambahkan buah kurma (Phoenix dactylifera L) dan bakteri asam laktat masih sesuai dengan yang ditetapkan SNI No, 01 -6336-1992. Kata Kunci : Susu fermentasi, buah kurma (Phoenix dactylifera L), dan bakteriasam laktat. ACIDITY, TOTAL MICROBIAL AND ORGANOLEPTIC ANALYSIS OF FERMENTED MILK ADDED WITH DATES (Phoenix dactylifera L) AND COMMERCIAL STARTER (Streptococcus thermophillus and Lactobacillus acidophilus)ByHOIRIAH LUBISABSTRACT A study has been conducted to determine the acidity, total microbial and organoleptic analysis of fermented milk added with dates (Phoenix dactylifera L)and commercial starter. The research was conducted on 04 May to May 22, 2015 in Dairy Processing Technology Laboratory Department Of Animal Husbandry, Faculty Of Agriculture Unsyiah. Completely randomized design (CRD) 2x4 factorial used with three replications and there are 24 experimental units. Factor Aof 2 percent consists of commercial starters as much as 2,5% and 5%. Factor B Consists of a 4 percent increase a date (Phoenix dactylifera L) of 0%, 10%, 20%, 30%. Observations were made on the degree of acidity (pH), total microbial and organoleptic tests. The results showed that the treatment highly significant (P0,05) effect on the total microbial and organoleptik test. The best present in the product 2,5% of bacteria and 10% of dates, compared to the addition of bacteria 0%, 20% and 30% of dates. Based on the degree of acidity (pH) an total microbes in fermented milk added with dates (Phoenix dactylifera L) and the percentage of lactic acid bacteria is still in accordance with established SNI No. 01-6336-1992. Keywords : Fermented milk, dates (Phoenix dactylifera L) and lactic acid bacteria