Pengembangan Komponen Bioaktif Kefir Susu Kambing Sebagai Antimikroba dan Antioksidan.

Wardhani, Cindy Heryanti Kusuma (2022) Pengembangan Komponen Bioaktif Kefir Susu Kambing Sebagai Antimikroba dan Antioksidan. Magister thesis, Universitas Brawijaya.

Abstract

Tujuan penelitian adalah mengkaji kadar protein isolasi bioaktif kefir susu kambing, aktivitas antimikroba dan aktivitas antioksidan selama waktu penyimpanan yang berbeda. Materi penelitian ini adalah kefir susu kambing yang di buat dari susu kambing segar dengan kefir grain 3%. Metode yang digunakan adalah metode percobaan laboratorium dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan yang dilakukan. Perlakuan terdiri dari P0 (Waktu simpan 0 hari), P1 (Waktu simpan 7 hari), P2 (Waktu simpan 14 hari), dan P3 (Waktu simpan 21 hari). Data dianalisis menggunakan analisis varians (ANOVA), dan diikuti oleh Duncan Multiple Range Test (DMRT). Variabel yang diamati antara lain pH, total asam, Total Plate Count (TPC), kadar mineral, peptide, aktivitas antimikroba, KHM, KBM dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa perlakuan waktu penyimpanan menunjukkan perbedaan yang sangat nyata (P<0.01) terhadap rataan pH, total asam, TPC, protein isolasi bioaktif kefir susu kambing, aktivitas antimikroba pada Staphylococcus aureus, KHM dan KBM serta aktivitas antioksidan pada kefir susu kambing selama penyimpanan pada suhu refrigerator (0-4°C). Sedangkan perlakuan waktu penyimpanan menunjukkan perbedaan yang nyata (P<0.05) terhadap kadar mineral, aktivitas antimikroba pada Escherichia coli dan Salmonella typhi. Waktu simpan 0 hari memberikan hasil terbaik terhadap pH, total asam, TPC, protein isolasi bioaktif kefir susu kambing, antioksidan, antimikroba pada pada Staphylococcus aureus, Escherichia coli dan Salmonella typhi, rataan zona KHM dari kefir susu kambing terhadap bakteri Staphylococcus aureus adalah 12,5% pada Escherichia coli dan Salmonella typhi adalah 6,25%. Sedangkan KBM dari kefir susu kambing terhadap bakteri Staphylococcus aureus adalah 50% pada Escherichia coli adalah 50% dan 25%, serta pada Salmonella typhi adalah 50%, 25%, dan 12,5%. Pada kadar mineral waktu simpan 21 hari memberikan hasil terbaik terhadap rataan Ca (Kalsium) dan Mg (Magnesium).

English Abstract

The aim of this study was to examine the protein content of isolated bioactive of goat’s milk kefir, antimicrobial activity and antioxidant activity during different storage times. The research material is kefir which is made from fresh goat's milk with 3% kefir grain. The method used is a laboratory experiment using a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments consisted of P0 (storage time 0 day), P1 (storage time 7 day), P2 (storage 14 day), and P3 (storage time 21 day). Data were analyzed using analysis of variance (ANOVA), and followed by Duncan Multiple Range Test (DMRT). The variables observed were pH, total acid, Total Plate Count (TPC), mineral content, peptide, antimicrobial activity, MIC, MBC and antioxidant activity. The results showed that the storage time treatment showed a highly significant difference (P<0.01) on the pH, total acid, TPC, bioactive protein isolated of goat's milk kefir, antimicrobial activity on Staphylococcus aureus, MIC and MBC and antioxidant activity on goat's milk kefir during storage at refrigerator temperature (0-4°C). While the storage time treatment showed a significantly difference (P<0.05) on mineral content, antimicrobial activity on Escherichia coli and Salmonella typhi. Storage time of 0 days gave the best results on pH, total acid, TPC, isolated protein bioactive goat’s milk kefir, antioxidants, antimicrobials on Staphylococcus aureus, Escherichia coli and Salmonella typhi, the average MIC zone of goat’s milk kefir against Staphylococcus aureus was 12,5% in Escherichia coli and Salmonella typhi is 6.25%. While the KBM of goat's milk kefir against Staphylococcus aureus is 50%, Escherichia coli is 50% and 25%, and Salmonella typhi is 50%, 25%, and 12.5%. At mineral content, the shelf life of 21 days gave the best results on the average Ca (Calcium) and Mg (Magnesium).

Item Type:	Thesis (Magister)
Identification Number:	0522050047
Uncontrolled Keywords:	Aktivitas antimikroba, aktivitas antioksidan, kefir, susu kambing
Divisions:	S2/S3 > Magister Ilmu Ternak, Fakultas Peternakan
Depositing User:	agung
Date Deposited:	23 Jan 2024 02:43
Last Modified:	23 Jan 2024 02:43
URI:	http://repository.ub.ac.id/id/eprint/213168

Text (DALAM MASA EMBARGO) CINDY HERYANTI KUSUMA WARDHANI.pdf Restricted to Repository staff only until 31 December 2024. Download (3MB)

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