STUDI PERTUMBUHAN BAKTERI ASAM LAKTAT (BAL) DARI DADIH DALAM ES KRIM SEBAGAI PANGAN PROBIOTIK
ABSTRACT: Dadih is West
Sumatera traditional food made by natural fermentation of buffalo milk in
bamboo which contains some Lactic Acid Bacteria (LAB). Some of these bacteria in dadih have
probiotic characteristic therefore can be used as probiotic resources. LAB have good effect on the health if they
fulfill qualitative and quantitative requirement as probiotic, such as viable
and able to maintain their viability during consumption with minimum number of
cell of 1X106 CFU/ml. One of the effort
to maintain viability of LAB and to have
minimum quantitative requirement of LAB as probiotic food is LAB from dadih is
cultivated in suitable media. Ice cream
is one of an appropriate media for LAB from dadih to grow.The research was
conducted in Randomized Block Design with two factors. The first factor was incubation time
consisted of three levels: 0, 5, and 10 hour, whether second factor was aging
time consisted of three levels: 24, 48, and 72 hours.Preliminary experiment
showed that LAB from dadih grew well in ice cream. Initial number of LAB in ice cream mix after
addition of 5% starter was 5.5 x 107 CFU/ml whether average number of LAB in
final product (ice cream) were in range of 8.9 x 107 CFU/ml – 7.8 x 1013
CFU/ml. The result showed that the best
treatment based on microbiological and physicochemical characteristic was
treatment with incubation time of 10 hours and aging time of 72 hours. The characteristics of the ice cream were as
followed: total number of LAB of 7.76 x 1013 CFU/ml; total sugar of 2.06%;
total acid of 0.76%; pH of 4.93; overrun of 11.45% and melting rate of 0,99
g/min whether the best treatment based on sensory characteristic had total
amount of LAB of 2.04 x 1011 CFU/ml; total sugar of 2.23%; total acid of 0.72%;
pH of 5.07; overrun of 13.04%, and melting rate of 1.00 g/min.
Keywords: dadih, probiotic,
incubation time, aging time
Penulis: Khairul Ambri, Joni
Kusnadi, Widya Dwi Rukmi Putri
Kode Jurnal: jppertaniandd090005
