Devi, Ilmiyatus Safitri (2019) Seleksi dan Uji Potensi Bakteri Asam Laktat Asal Susu Kuda Sumbawa Terfermentasi Sebagai Kultur Starter. Sarjana thesis, Universitas Brawijaya.
Abstract
Diversifikasi produk dan proses susu kuda masih terbatas berupa produk fermentasi alami (tanpa penambahan kultur starter). Kultur starter yang dapat meningkatkan keanekaragaman dan kualitas produk fermentasi susu kuda Sumbawa. Penelitian ini bertujuan untuk mendapatkan isolat BAL dari susu kuda Sumbawa terfermentasi yang memenuhi persyaratan sebagai kultur starter dan mengetahui pengaruh kultur starter terpilih dalam meningkatkan kualitas organoleptik susu kuda fermentasi. Sebanyak 13 isolat BAL asal susu kuda Sumbawa terfermentasi diseleksi melalui uji asidifikasi, kemudian diuji karakteristik teknologi (uji proteolitik, uji lipolitik, produksi eksopolisakarida), protective properties (uji aktivitas antimikroba), uji keamanan pangan (uji hemolisis, dan uji sensitivitas antibiotik) dan fermentasi susu kuda menggunakan kultur starter isolat terpilih (SKB), kultur starter yoghurt (SKK), dan campuran keduanya (SKC). Berdasarkan hasil screening diperoleh enam isolat yaitu DB7, BC10, DC4, BC9, DC10, dan BC7. Isolat BC10 terpilih sebagai isolat yang potensial sebagai kultur starter karena memiliki kemampuan terbaik dalam hal aktivitas asidifikasi dan proteolitik, tidak menghasilkan enzim lipolitik, dan tidak berpotensi sebagai patogen, serta mampu menghambat Eschericia coli ATCC 25922. Namun, isolat ini tergolong resisten terhadap antibiotik Kanamycin, Trimethoprim, dan Cinoxacin. Kultur starter isolat BC10 (SKB) dapat meningkatkan kualitas organoleptik susu kuda terfermentasi terutama dalam hal aroma. Oleh karena itu, isolat BC10 merupakan isolat yang potensial digunakan sebagai kultur starter produk susu fermentasi.
English Abstract
Diversification of mare’s milk products and processes was still limited to traditional or naturally fermented products (without addition of starter cultures). Therefore, it is necessary to make starter cultures that can increase the diversity and quality of fermented Sumbawa mare’s milk. The Objectives of this isto screen lactic acid bacteria (LAB) isolates from fermented Sumbawa mare’s milk that meet the requirements as starter cultures, and to find out the effect of the selected starter culture in improving the organoleptic quality of mare’s milk fermentation. The LAB isolates (13 isolates) derived from naturally fermented Sumbawa mare’s milk were screened, then the selected isolates were tested for the technological properties (proteolytic test, lipolytic test, and exopolysaccharide production), food safety test (hemolytic test and antibiotic sensitivity test), protective properties (antimicrobial activity test), and fermentation of mare’s milk using the selected starter culture (SKK), yoghurt starter cultures (SKK), and a mixture of both (SKC). Six LAB isolates (DB7, BC10, DC4, BC9, DC10, and BC7) were obtained from acidification screening. Isolate of BC10 was the most potential isolate as starter culture because it showed the best ability in terms of acidification and proteolytic activity, lack of lipolytic activity, no indication of pathogenic potency, as well as able to inhibit Eschericia coli ATCC 25922. However, this isolate was resistant to Kanamycin, Trimetoprim, and Cinoxacin antibiotic. The selected starter culture BC10 (SKB) was able to improve the organoleptic quality of fermented mare’s milk especially flavour compared to the other starter cultures. Therefore, BC10 isolate is a potential isolate to be used as starter cultures for fermented milk products.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/MIPA/2019/28/051910730 |
| Uncontrolled Keywords: | bakteri asam laktat, kultur starter, karakteristisasi teknologi, organoleptik, susu kuda Sumbawa, lactic acid bacteria, starter cultures, technological characterization, organoleptic, Sumbawa mare’s milk |
| Subjects: | 500 Natural sciences and mathematics > 579 Natural history of microorganisms, fungi, algae > 579.3 Prokaryotes |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Biologi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 02 Nov 2020 04:08 |
| Last Modified: | 28 Mar 2022 07:20 |
| URI: | http://repository.ub.ac.id/id/eprint/176738 |
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