Electronic Theses and Dissertation

Susu kambing memiliki komposisi nutrisi yang unggul dan lebih mudah dicerna
dibandingkan susu sapi. Namun, tingkat konsumsi susu kambing masih rendah karena
aroma khas yang kurang disukai serta rendahnya kebiasaan masyarakat dalam
mengonsumsinya. Pengolahan susu kambing melalui proses fermentasi dapat
meningkatkan daya terima konsumen sekaligus memperbaiki karakteristik fisik dan
kimianya. Penelitian ini bertujuan untuk mengetahui pengaruh fermentasi menggunakan
Kluyveromyces lactis dan Acetobacter aceti terhadap kadar protein terkoagulasi pada susu
kambing. Fermentasi dilakukan secara bertahap selama 72 jam, yaitu 48 jam menggunakan
K. lactis kemudian dilanjutkan dengan A. aceti selama 24 jam, dengan variasi konsentrasi
starter 1%, 3%, dan 5%. Pengujian kadar protein terkoagulasi dilakukan sebanyak tiga kali
ulangan. Data hasil pengujian dianalisis menggunakan uji statistik One Way ANOVA
dengan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa variasi konsentrasi kultur
berpengaruh signifikan terhadap kadar protein terkoagulasi. Peningkatan kadar protein
berasal dari kontribusi protein sel mikroba yang terbentuk selama proses pertumbuhan.
Mikroba yang berkembang biak akan menghasilkan biomassa atau protein sel tunggal,
sehingga menambah total kandungan protein pada substart fermentasi. Perlakuan dengan
konsentrasi 5% menghasilkan kadar protein terkoagulasi tertinggi dibandingkan perlakuan
lainnya. Dengan demikian, fermentasi bertahap menggunakan K. lactis dan A. aceti
berpotensi meningkatkan kualitas fungsional susu kambing melalui peningkatan kadar
protein terkoagulasi.
Kata kunci: Kluyveromyces lactis, Acetobacter aceti, fermentasi, susu kambing, kadar
protein terkoagulasi

Goat milk has superior nutritional composition and is easier to digest compared to cow milk. However, its consumption remains low due to the distinctive aroma that is less preferred and the lack of public habit in consuming it. Processing goat milk through fermentation can improve consumer acceptance and enhance its physical and chemical characteristics. This study aimed to determine the effect of fermentation using Kluyveromyces lactis and Acetobacter aceti on the coagulated protein content of goat milk. The fermentation was carried out sequentially for 72 hours, consisting of 48 hours using K. lactis followed by 24 hours using A. aceti, with starter concentrations of 1%, 3%, and 5%. The coagulated protein content was tested in triplicate. Data were analyzed using One Way ANOVA followed by Duncan’s multiple range test. The results showed that variations in starter concentration had a significant effect on the coagulated protein content. The increase in protein content originates from the contribution of microbial cell proteins formed during the groeth process. Microorganisms that reproduce will generate biomass or single cell proteins, thereby increasing the total protein content in the fermentation substrate. The treatment with a 5% starter concentration produced the highest coagulated protein content compared to other treatments. Therefore, sequential fermentation using K. lactis and A. aceti has the potential to improve the functional quality of goat milk through the increase of coagulated protein content. Keywords: Kluyveromyces lactis, Acetobacter aceti, fermentation, goat milk, coagulated protein content