Potensi Khamir Kluyveromyces lactis dalam Meningkatkan Kualitas Susu Fermentasi yang Ditambah Jagung Manis (Zea mays saccharata Linn)

Siti Rani Ayuti, Yurliasni Yurliasni, Cut Intan Novita, Elmy Mariana

Abstract


ABSTRAK. Penelitian ini bertujuan mengetahui peningkatan kualitas produk susu fermentasi dengan menggunakan khamir Kluyveromyces lactis dan penambahan jagung manis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor dan 2 level, yaitu faktor penambahan jagung manis (Zea mays saccharata Linn) (A) terdiri atas 25% (a1) dan 75% (a2), dan faktor penambahan khamir Kluyveromyces lactis (B) terdiri atas 0.5% (b1) dan 1% (b2), dengan lima kali ulangan pada masing-masing perlakuan sehingga memperoleh 20 satuan percobaan. Parameter yang diamati antara lain adalah kadar protein, kadar lemak, kadar asam laktat dan derajat keasaman (pH). Data yang diperoleh dianalisis secara statistik menggunakan ANOVA dan dilanjutkan dengan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa penambahan khamir Kluyveromyces lactis tidak berpengaruh nyata (P>0.05) terhadap kadar protein, lemak, kadar asam laktat dan derajat keasaman (pH). Sementara penambahan jagung manis tidak berpengaruh nyata (P>0.05) terhadap kadar protein dan derajat keasaman (pH), namun berpengaruh sangat nyata (P>0.01) terhadap kadar lemak dan kadar asam laktat. Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan khamir Kluyveromyces lactis 1% dan jagung manis (Zea mays saccharata Linn) 75% pada produk susu fermentasi dapat meningkatkan kualitas produk susu. 

 

(Potential of yeast-Kluyveromyces lactis in improving quality of fermented milk added sweet corn (Zea mays saccharata Linn)) 

ABSTRACT. The aims of this research were to determine the quality improvement of fermented milk products using Kluyveromyces lactis and the addition of sweet corn. This study used factorial experiment conducted with completely randomized design (CRD) which divide into 2 factors and 2 levels, there were the addition of sweet corn (Zea mays saccharata Linn) factors (A) consist of 25% (a1) and 75% (a2), and the addition of yeast Kluyveromyces lactis factors (B) consist of 0.5% (b1) and 1% (b2), with five replications on each treatment to obtain 20 units of experiment. The observed parameters such as protein levels, fat levels, lactic acid levels and acidity degree (pH). Research data were analyzed statistically by using ANOVA and continued by Duncan's tests. The results showed that the addition of yeast Kluyveromyces lactis had no significant effect (P> 0.05) on protein levels, fat levels, lactic acid levels and acidity degree (pH). While the addition of sweet corn had no significant effect (P> 0.05) on protein levels and acidity degree (pH), but it had a very significant effects (P> 0.01) on fat levels and lactic acid levels. The results indicate the addition of yeast Kluyveromyces lactis 1% and sweet corn (Zea mays saccharata Linn) 75% in fermented milk products can improve the quality of dairy products.


Keywords


bakteri asam laktat; fermentasi susu; jagung manis; Zea mays saccharata Linn; khamir; Kluyveromyces lactis; lactic acid; bacteria; milk fermentation; sweet corn; yeast

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DOI: https://doi.org/10.17969/agripet.v20i1.15356

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