Electronic Theses and Dissertation

Susu kambing merupakan salah satu komoditas peternakan yang memiliki nilai gizi tinggi, mudah dicerna, dan berpotensi dikembangkan menjadi pangan fungsional melalui pengolahan menjadi soft cheese probiotik. penggunaan lactobacillus plantarum sebagai bakteri probiotik pada soft cheese diharapkan dapat memberikan manfaat kesehatan, namun viabilitas bakteri tersebut cenderung menurun selama proses pengolahan dan penyimpanan. oleh karena itu, diperlukan penambahan prebiotik yang mampu mendukung pertumbuhan dan mempertahankan viabilitas bakteri probiotik. pati ganyong (canna discolor) merupakan sumber pati lokal yang mengandung karbohidrat kompleks dan inulin sehingga berpotensi dimanfaatkan sebagai prebiotik alami dalam produk susu fermentasi. penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan pati ganyong terhadap komposisi kimia, rendemen, dan viabilitas lactobacillus plantarum pada soft cheese probiotik berbasis susu kambing, serta menentukan konsentrasi pati ganyong yang menghasilkan kualitas produk terbaik. penelitian menggunakan rancangan acak lengkap (ral) dengan satu faktor, yaitu konsentrasi pati ganyong yang terdiri atas lima taraf perlakuan, yaitu 0%, 0,5%, 1%, 1,5%, dan 2%, masing-masing dengan tiga ulangan. soft cheese diproduksi menggunakan susu kambing yang diinokulasi dengan lactobacillus plantarum, kemudian ditambahkan pati ganyong sesuai perlakuan. parameter yang diamati meliputi nilai ph, kadar protein, kadar air, kadar abu, kadar lemak, rendemen, serta viabilitas lactobacillus plantarum selama penyimpanan pada minggu ke-0, ke-2, dan ke-4. data dianalisis menggunakan analisis ragam (anova), kemudian dilanjutkan dengan uji duncan apabila terdapat pengaruh yang nyata. hasil penelitian menunjukkan bahwa penambahan pati ganyong memberikan pengaruh sangat nyata (p

Goat milk is a livestock commodity with high nutritional value, excellent digestibility, and considerable potential for development into functional food products, particularly probiotic soft cheese. The incorporation of Lactobacillus plantarum as a probiotic culture is expected to enhance the health benefits of the product; however, the viability of probiotic bacteria generally declines during processing and storage. Therefore, the addition of prebiotics is required to support bacterial growth and maintain probiotic viability. Canna (Canna discolor) starch is a locally available carbohydrate source rich in complex carbohydrates and inulin, making it a promising natural prebiotic for fermented dairy products. This study aimed to evaluate the effects of canna starch supplementation on the chemical composition, yield, and viability of Lactobacillus plantarum in goat milk probiotic soft cheese, as well as to determine the optimum concentration of canna starch for producing the best-quality product. The experiment was conducted using a Completely Randomized Design (CRD) with one experimental factor consisting of five levels of canna starch supplementation: 0%, 0.5%, 1.0%, 1.5%, and 2.0%, with three replications for each treatment. Soft cheese was produced from goat milk inoculated with Lactobacillus plantarum, followed by the addition of canna starch according to the respective treatments. The observed variables included pH, protein content, moisture content, ash content, fat content, cheese yield, and the viability of Lactobacillus plantarum during storage at weeks 0, 2, and 4. Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test when significant differences were detected. The results demonstrated that canna starch supplementation had a highly significant effect (P