Electronic Theses and Dissertation

Susu fermentasi adalah hasil olahan susu yang melalui proses fermentasi oleh aktivitas mikroorganisme spesifik. proses fermentasi umumnya menggunakan bakteri asam laktat (bal). lactobacillus rhamnosus merupakan bakteri asam laktat heterofermentatif yang berbentuk batang mikroaerofilik dan anaerob fakultatif. lactobacillus rhamnosus memiliki potensi sebagai probiotik. probiotik dalam pertumbuhannya membutuhkan nutrisi untuk meningkatkan aktivitas metaboliknya yaitu dapat dilakukan dengan memberikan prebiotik. salah satu sumber prebiotik potensial yang dapat digunakan adalah ganyong (canna discolor). ganyong kaya akan kandungan inulin yang lebih tinggi dibandingkan dengan umbi lainnya, yaitu dalam 100 g tepung umbi ganyong mengandung 23,63% inulin. perlu diketahui potensi ganyong sebagai prebiotik dan perannya untuk menunjang kinerja pertumbuhan bakteri probiotik khususnya lactobacillus rhamnosus belum. tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung pati ganyong (canna discolor) dengan menggunakan starter lactobacillus rhamnosus terhadap kualitas susu kambing 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 11 maret – 27 maret 2024. penelitian ini dilakukan menggunakan rancangan acak lengkap (ral) dengan perlakuan p1 = tanpa tepung pati ganyong (0%), 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 dilakukan pengulangan sebanyak 4 kali sehingga terdapat 20 unit percobaan. data dianalisis menggunakan anova (analysis of variance), jika terdapat perbedaan antar perlakukan 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 yang berbeda menggunakan bakteri lactobacillus rhamnosus pada susu kambing fermentasi berpengaruh sangat nyata (p

Fermented milk is a product of processed milk that goes through a fermentation process by activity specific microorganisms. The fermentation process generally uses lactic acid bacteria (BAL). Lactobacillus rhamnosus is a heterofermentative lactic acid bacterium microaerophilic rod-shaped and facultative anaerobic. Lactobacillus rhamnosus has potential as a probiotic. Probiotics require nutrients for their growth Increasing metabolic activity can be done by providing prebiotics. One potential source of prebiotics that can be used is canna (Canna discolor). Ganyong is rich in higher inulin content compared to other tubers, namely 100 g of canna tuber flour contains 23.63% inulin. The potential of canna as a prebiotic and its role in supporting growth performance probiotic bacteria, especially Lactobacillus rhamnosus. The aim of this research was to determine the effect of adding starch flour canna (Canna discolor) using Lactobacillus rhamnosus starter against quality of fermented goat's milk. Research was carried out in the Science Laboratory and Milk Processing Technology, Animal Husbandry Study Program, Faculty of Agriculture, University Syiah Kuala, Darussalam, Banda Aceh. The research took place from March 11 – 27 March 2024. This research was conducted using a completely randomized design (CRD) with treatment P1 = without canna starch (0%), P2 = addition of canna starch 1%, P3 = addition of canna starch 2%, P4 = addition of canna starch 3%, P5 = addition of 4% canna starch, each treatment was repeated 4 times so that there are 20 experimental units. Data were analyzed using ANOVA (Analysis of Variance), if there are differences between treatments, a test is carried out Duncan continued. The parameters observed in this research were the pH test, acid level test lactate, and syneresis test. The research results showed that the addition of canna starch with Different percentages use Lactobacillus rhamnosus bacteria in milk Fermented goat has a very significant effect (P