Electronic Theses and Dissertation

Susu fermentasi merupakan susu yang diolah menggunakan bakteri asam laktat yang memiliki rasa dan aroma asam. Manfaat susu fermentasi adalah dapat memberikan efek kesehatan bagi tubuh terutama untuk saluran pencernaan. Lactobacillus acidophilus adalah mikroorganisme gram positif homofermentatif dengan bentuk batang yang memiliki bakteriosin. Lactobacillus acidophilus memiliki potensi sebagai probiotik. Probiotik adalah mikroorganisme hidup yang dikonsumsi dalam keadaan hidup dengan jumlah yang cukup dapat berkembangbiak dalam pencernaan yang memberikan efek baik bagi saluran pencernaan. Probiotik dalam pertumbuhannya membutuhkan substrat yang kaya akan nutrisi, salah satunya adalah karbohidrat yang termasuk dalam golongan serat larut (soluble dietary fibre). Salah satu sumber prebiotik potensial yang dapat digunakan adalah umbi ganyong (Canna discolor). Ganyong memiliki kandungan karbohidrat sebesar 88,2% dan berpotensi sebagai prebiotik karena kaya akan inulin sebesar 23,63%. Inulin merupakan polimer alami dengan monomer fruktosa yang mengandung sekitar 35 unit fruktosa yang dihubungkan dalam rantai lurus oleh ikatan β-2,1 glikosida. Inulin tidak dapat dicerna oleh enzim ptialin dan amilase, namun dapat difermentasi oleh mikroflora di usus besar, sehingga termasuk dalam kelompok prebiotik. Potensi ganyong sebagai prebiotik dan peranannya untuk menunjang kinerja pertumbuhan bakteri probiotik khususnya Lactobacillus acidophilus belum diketahui yang melatarbelakangi penelitian mengenai pemanfaatan ganyong dalam susu fermentasi sebagai prebiotik.
Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung pati ganyong (Canna discolor) pada susu kambing fermentasi berbasis Lactobacillus acidophilus terhadap kualitas susu fermentasi. Penelitian dilaksanakan di Laboratorium Ilmu dan Teknologi Pengolahan Susu Program Studi Peternakan Fakultas Pertanian, Universitas Syiah Kuala, Darussalam, Banda Aceh. Penelitian berlangsung dari tanggal 7 Maret - 18 Maret 2024. Penelitian ini dilakukan mengggunakan Rancangan Acak Lengkap (RAL) dengan pola P1 (tanpa tepung pati ganyong), P2 (penambahan tepung pati ganyong 1%), P3 (penambahan tepung pati ganyong 2%), P4 (penambahan tepung pati ganyong 3%), P5 (penambahan tepung pati ganyong 4%), setiap perlakuan diulangi 4 kali sehingga terdapat 20 unit percobaan. Data dianalisis menggunakan ANOVA (Analysis of Variance), jika terdapat perbedaan antar perlakuan dilakukan Uji Lanjut Duncan. Parameter yang diamati pada penelitian ini yaitu uji pH, uji kadar asam laktat, dan uji sineresis.
Hasil penelitian menunjukkan bahwa penambahan tepung pati ganyong dengan persentase berbeda menggunakan bakteri Lactobacillus acidophilus pada susu kambing fermentasi berpengaruh sangat nyata (P

Fermented milk is milk processed using lactic acid bacteria which has a sour taste and aroma. The benefit of fermented milk is that it can provide health effects for the body, especially for the digestive tract. Lactobacillus acidophilus is a gram-positive homofermentative rod-shaped microorganism that has bacteriocins. Lactobacillus acidophilus has potential as a probiotic. Probiotics are live microorganisms that are consumed alive in sufficient quantities and can reproduce in digestion which has a good effect on the digestive tract. Probiotics in their growth require a substrate that is rich in nutrients, one of which is carbohydrates which are included in the soluble dietary fiber group. One potential source of prebiotics that can be used is canna tubers (Canna discolor). Ganyong has a carbohydrate content of 88.2% and has the potential to be a prebiotic because it is rich in inulin at 23.63%. Inulin is a natural polymer with fructose monomers containing around 35 fructose units linked in a straight chain by β-2,1 glycosidic bonds. Inulin cannot be digested by the enzymes ptyalin and amylase, but can be fermented by the microflora in the large intestine, so it is included in the prebiotic group. The potential of canna as a prebiotic and its role in supporting the growth performance of probiotic bacteria, especially Lactobacillus acidophilus, is not yet known, which is the background for research regarding the use of canna in fermented milk as a prebiotic. The aim of this research was to determine the effect of adding canna starch (Canna discolor) to Lactobacillus acidophilus-based fermented goat's milk on the quality of fermented milk. The research was carried out at the Milk Processing Science and Technology Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, Syiah Kuala University, Darussalam, Banda Aceh. The research took place from March 7 - March 18 2024. This research was conducted using a Completely Randomized Design (CRD) with patterns P1 (without canna starch), P2 (addition of 1% canna starch), P3 (addition of 2% canna starch). , P4 (addition of 3% canna starch), P5 (addition of 4% canna starch), each treatment was repeated 4 times so that there were 20 experimental units. Data were analyzed using ANOVA (Analysis of Variance), if there were differences between treatments, Duncan's Advanced Test was carried out. The parameters observed in this study were the pH test, lactic acid level test, and syneresis test. The results showed that the addition of canna starch with different percentages using Lactobacillus acidophilus bacteria in fermented goat's milk had a very significant effect (P