BKG

Hidayatullah, R Dimas Arif and Benefitto Firstendi, Hartoyo (2018) Fermentasi Susu Sapi menggunakan Starter Kefir Komersil dengan Teknik Imobilisasi Sel. Sarjana thesis, Universitas Brawijaya.

Indonesian Abstract

Proses Fermentasi Susu Sapi menjadi minuman Kefir memiliki kandungan Asam Laktat dan Etanol di dalam produknya. Kandungan dalam produk susu fermentasi tersebut (Etanol dan Asam laktat) dapat bersifat toxic bagi mikroba sehingga menghambat proses fermentasi. Imobilisasi Sel merupakan salah satu cara untuk dapat mengoptimalkan proses fermentasi tersebut. Pada penelitian ini, Starter Kefir komersil diimobilisasi menggunakan Sodium Alginat 2%. Starter ter-Imobilisasi tersebut akan dibandingkan performanya dengan starter yang bersifat Free cell ditinjau dari kadar asam laktat dan alkohol yang dihasilkan. Selain itu, starter ter-Imobilisasi juga akan digunakan untuk pengulangan proses fermentasi yaitu pengulangan 0 kali, 1 kali, 2 kali, 3 kali, 4 kali, dan 5 kali dan diukur kadar asam laktat dan alkohol pada setiap sampel pengulangan untuk diuji bagaimana kestabilannya. Proses Fermentasi dilakukan dalam sebuah labu erlenmeyer 250ml yang ditutup rapat menggunakan alumunium foil dan plastisin untuk memberikan suasana anaerob. Fermentasi dilakukan selama 24 jam. Kadar Asam laktat dari sampel hasil diukur menggunakan metode Titrasi menggunakan NaOH 0,1N dan kadar Alkohol diukur menggunakan Kromatografi Gas (GC). Selain itu Susu Fermentasi diukur nilai pH menggunakan pH meter dan derajat SH (Soxhlet Henkel) menggunakan metode Titrasi dengan NaOH 0,25N. Dari hasil yang didapatkan, diperoleh nilai Kadar asam laktat starter ter- Imobilisasi sebesar 1,15% sedangkan starter Free cell mampu menghasilkan kadar asam laktat 1,005%. Kadar asam laktat dari hasil fermentasi menggunakan Starter ter-Imobilisasi cenderung mengalami penurunan seiring bertambahnya jumlah pengulangan. Data yang diperoleh akan dilakukan regresi garis linear untuk mendapatkan persamaan garis untuk memprediksi banyaknya jumlah pengulangan. Didapatkan hasil bahwa starter imobilisasi mampu diulang hingga 12 kali fermentasi sampai mencapai batas minimum SNI (asam laktat 0,5%). Sedangkan kadar etanol dari starter imobilisasi cenderung mengalami kenaikan seiring bertambahnya jumlah pengulangan, dengan kadar paling tinggi sebesar 0,66%. Ditinjau dari kadar alkoholnya, diprediksi pengulangan fermentasi dapat dilakukan hingga 7 kali pengulangan hingga mencapai batas maksimum kadar etanol (1%).

English Abstract

In the Fermentation proccess of cow milk become Kefir, it contains Lactic Acid and Ethanol in the product. But those contents can be toxic for the microorganism so it will inhibit the fermentation proccess. Immobilization cell is one of the solution that can optimize the fermentation proccess. In this research, commercial Kefir starter will be immobilized with Sodium alginat 2%. The Immobilized starter will be compared it’s performance with the the free cells starter reviewed by their lactic acid and alcohol content. Beside, immobilized starter will be used for fermentation repeatedly in 0 time, 1 time, 2 times, 3 times, 4 times, and 5 times, and then the lactic acid and alcohol content will be measured per sample for knowing the stability of the immobilized starter. The fermentation proccess is done in a 250ml Erlenmeyer flask, and covered with allumunium foil and Clay to preserve the anaerob condition. Fermentation proccess occurs for 24 hours. Lactic Acid conten is measured using Titration method with NaOH 0,1N and the Alcohol content is measured using Gas Chromatograpy. pH value of the fermentation product is also measured using pH meter, and SH (Soxhlet Henkel) is measured using Titration method with NaOH 0,25N. The result is immobilized starter can produce Lactic acid content 1,15% and Free cell starter can produce lactic acid 1,005%. The lactic acid content of Immobilized starter is increased along with the increasing of repetition proccess. The data will be used to find the linear line equation to predict how much repeatition that can be done. The result show that immobilized starter can be repeated as much as 12 times fermentation proccess until it reach the minimum value of the Fermentation product standart in SNI (0,5% Lactic Acid content). The ethanol content of immobilized starter is increased along with the increasing of repetition proccess with the highest value is 0,66%. Referred to it’s ethanol content, the fermentation proccess can be repeated as much as 7 times repeatition until it’s reach the maximum allowed value of ethanol content from SNI (1%).

Other Language Abstract

UNSPECIFIED

Item Type: Thesis (Sarjana)
Identification Number: SKR/FT/2018/1165/051807794
Uncontrolled Keywords: Asam Laktat, Fermentasi, Imobilisasi Sel, Kefir, Susu sapi Lactic Acid, Fermentation, Cell Immobilization, Kefir, Cow Milk
Subjects: 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.024 Manufacturing processes
Divisions: Fakultas Teknik > Teknik Kimia
Depositing User: Budi Wahyono
URI: http://repository.ub.ac.id/id/eprint/13051
Text
Benefitto Firstendi Hartoyo dan R Dimas Arif Hidayatullah.pdf
Restricted to Repository staff only

Download

Actions (login required)

View Item View Item