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Evaluasi Mutu Susu Fermentasi Probiotik Yang Diinokulasi Lactobacillus Casei Subsp. Casei R-68 Dengan Variasi Penambahan Sukrosa

The addition of sucrose for production of milk fermented is expected to affect the quality of probiotic fermented milk produced. Lactobacillus casei subsp. casei R-68 is probiotic bacteria isolated from dadih. This study used a Completely Randomized Design (CRD) with 4 treatments and 4 replications thus obtaining obtain 16 experimental units. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the F count is greater than or equal to F table then continued with DNMRT test at 5% level. The results of the present study indicate that initial pH of probiotic fermented milk 5.64-5.76, titrable acidity 0.63-0.99% and total LAB 8.49-9.22 log cfu/ml after fermentation. Total solid and total sucrose of fermented milks 12.24-25.83% and 3.30-12.47%. Fat and total solid non fat of fermented milks 0.58-0.66% and 8.36-12.68%. Protein contens of fermented milks were 4.04-4.36% and ash content 0.04-0.39%. The results show that the addition of sucrose significantly affected the taste and consistency, but did not significantly influence the color of probiotic fermented milk. Overall acceptance test indicated that the panelists were “rather like to like” for probiotik fermented milk. The best treatment based on the number of LAB, protein contant as well as sensory evaluation was treatment S2 (addition 5% concentration of sucrose).
Keywords: Fermentation, Lactobacillus casei subsp. casei R-68 and sucrose

Ketersediaan
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Perpustakaan Universitas Riau 06 03. 116 (0022)
06 03. 116 (0022)
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No. Panggil
06 03. 116 (0022)
Penerbit
Pekanbaru : Universitas Riau - Fakultas Pertanian - Teknologi Hasil Pertanian.,
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vii, 66 hlm.:ill,; 29 cm
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06 03. 116 (0022)
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