Dadih Susu Sapi Hasil Fermentasi Berbagai Starter Bakteri Probiotik yang Disimpan pada Suhu Rendah: II. Karakteristik Fisik, Organoleptik dan Mikrobiologi
Abstract: This research was
conducted to investigate physical, organoleptical and microbiological
characteristics of dadih from cow milk fermented with different combinations of
probiotic starter bacteria and stored at low temperature. The concentration of
starter used to make dadih was 3% with equal comparison between starters. The
combinations of probiotic starter bacteria were (L. plantarum (A1), L.
plantarum + L. acidophilus (A2), L. plantarum + B. bifidum (A3) and L.
plantarum + L. acidophilus + B. bifidum (A4)) and stored at low temperatures
(refrigerator) for 0, 7 and 14 days. The observed variables were viscosity,
total lactic acid bacteria, total Bifidobacterium bifidum and organoleptic
properties (color, aroma, taste and firmness). The result showed that
combinations of probiotic starter bacteria did not affect significantly (P >
0.05) viscosity and total Bificobacterium bifidum of dadih at H-0 (before
storage), but affect significantly (P < 0.05) total lactic acid bacteria.
The characteristics of dadih during 14 days of storage in low temperature
showed that combinations of starter did not significantly affect viscosity but
storage time affect significantly (P < 0.05). Total Bificobacterium bifidum
was not affected significantly by either starter combination or storage
time.Total lactic acid bacteria was significantly affected (P < 0.05) by
storage time and very significantly affected (P < 0.01) by starter
combinations. A4 starter combination (L. plantarum + L. acidophilus + B. bifidum)
has the most preference modus value for firmness, color, flavor and aroma
according to panelist test result. Among those four organoleptic parameters,
only aroma was affected significantly by starter combination.
Penulis: E Taufik
Kode Jurnal: jppeternakandd050029
