Electronic Theses and Dissertation

Soft cheese berbasis susu kambing kaya nutrisi dan ramah bagi penderita intoleransi laktosa, namun teksturnya lembut karena kandungan airnya mencapai 80 %. Fermentasi dengan starter Lactobacillus plantarum efektif meningkatkan kualitas mikrobiologis dan nutrisi melalui produksi asam laktat dan penghambatan kontaminan, serta bisa menggantikan enzim rennet impor untuk mendukung kemandirian pangan lokal. Studi sebelumnya menunjukkan bahwa variasi konsentrasi starter sangat memengaruhi probiotik total, rendemen, kadar air, dan protein, namun evaluasi komprehensif terhadap semua parameter ini pada soft cheese kambing masih terbatas. Penelitian ini bertujuan mengeksplorasi pengaruh konsentrasi L. plantarum (4–5,5 %) terhadap aspek mikrobiologis dan kimia produk.Penelitian ini dilaksanakan di Laboratorium Ilmu dan Teknologi Pengolahan Susu dan Laboratorium Pengolahan Hasil Pertanian, Jurusan Peternakan, Fakultas pertanian, Universitas Syiah Kuala, Banda Aceh. Tujuan penelitan ini Menentukan konsentrasi starter Lactobacillus plantarum yang tepat untuk menghasilkan soft cheese berkualitas baik, dengan jumlah probiotik yang optimal, rendemen yang baik, kadar protein yang baik, dan kadar air yang baik. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri 5 perlakuan yaitu P0 = 0% Lactobacillus plantarum, P1= 4% Lactobacillus plantarum, P2= 4,5% Lactobacillus plantarum, P3=5% Lactobacillus plantarum, P4=5,5% Lactobacillus plantarum. Setiap perlakuan diulangi 4 ulangan sehingga mendapatkan 20 unit percobaaan. Data yang diperoleh dianalisis dengan analysis of variance (ANOVA) dan jika terdapat perbedaan dilakukan uji Jarak Berganda Duncan. Berdasarkan hasil penelitian menunjukan bahwa penambahan Lactobacillus plantarum pada soft cheese berpengaruh nyata (P0,05). Konsentrasi terbaik diperoleh pada P4 dengan persentase 5,5%. Semakin tinggi kosentrasi yang diberikan akan menghasilkan soft cheese dengan tekstur yang optimal dan kaya akan probitoik. Karena Lactobacillus plantarum memiliki potensi signifikan meningkatkan kualitas mikrobiologis dan nutrisi soft cheese melalui proses fermentasi yang efektif.

Goat milk-based soft cheese is rich in nutrients and is suitable for people with lactose intolerance, but its texture is soft because its water content reaches 80%. Fermentation with Lactobacillus plantarum starter effectively improves microbiological and nutritional quality through lactic acid production and contaminant inhibition, and can replace imported rennet enzymes to support local food independence. Previous studies have shown that variations in starter concentration significantly affect total probiotics, yield, moisture content, and protein, but comprehensive evaluation of all these parameters in goat soft cheese is still limited. This study aims to explore the effect of L. plantarum concentration (4–5.5%) on the microbiological and chemical aspects of the product. This study was conducted at the Laboratory of Milk Processing Science and Technology and the Laboratory of Agricultural Product Processing, Department of Animal Husbandry, Faculty of Agriculture, Syiah Kuala University, Banda Aceh. The purpose of this study was to determine the appropriate concentration of Lactobacillus plantarum starter to produce good-quality soft cheese, with an optimal amount of probiotics, good yield, good protein content, and good water content. This study was conducted using a Completely Randomized Design (CRD) consisting of 5 treatments, namely P0 = 0% Lactobacillus plantarum, P1 = 4% Lactobacillus plantarum, P2 = 4.5% Lactobacillus plantarum, P3 = 5% Lactobacillus plantarum, P4 = 5.5% Lactobacillus plantarum. Each treatment was repeated 4 times to obtain 20 experimental units. The data obtained were analyzed by analysis of variance (ANOVA) and if there were differences, Duncan's Multiple Range Test was performed. Based on the results of the study, it showed that the addition of Lactobacillus plantarum to soft cheese had a significant effect (P 0.05). The best concentration was obtained at P4 with a percentage of 5.5%. The higher the concentration given, the soft cheese would have an optimal texture and be rich in probiotics. Because Lactobacillus plantarum has significant potential to improve the microbiological and nutritional quality of soft cheese through an effective fermentation process.