Abstrak

Baca Juga : DAYA HAMBAT LACTOBACILLUS PLANTARUM PADA SUSU KAMBING DENGAN SUHU PEMANASAN YANG BERBEDA TERHADAP ENTEROBACTERIACEAE (Juanda, 2018) ,

Baca Juga : TINGKAT PENGGUNAAN LACTOBACILLUS PLANTARUM DAN SUHU PEMANASAN TERHADAP KUALITAS SUSU KAMBING FERMENTASI (Risqi Munandar, 2018) ,

017. rancangan penelitian yang akan digunakan pada penelitian ini adalah ral faktorial (rancangan acak lengkap faktorial) terdiri dari 2 faktor yaitu faktor a suhu pemanasan, yaitu a1 (suhu pemanasan 72°c), a2 (suhu pemanasan 121°c) dan faktor b adalah level penambahan lactobacillus plantarum yaitu perlakuan b1 (2,5%), b2 (5%), b3 (7,5%), dan diulang sebanyak 3 kali sehingga terdapat 18 unit percobaan. hasil pengamatan faktor pemanasan memberikan pengaruh sangat nyata terhadap kadar asam laktat, dan uji lanjut terhadap interaksi diketahui bahwa penggunaaan susu kambing dengan suhu pemanasan dan persentase penambahan l. plantarum yang berbeda tidak berpengaruh nyata terhadap daya hambat pada bakteri salmonella. sedangkan penggunaaan susu kambing dengan suhu pemanasan dan persentase penambahan l. plantarum yang berbeda tidak berpengaruh nyata terhadap daya hambat pada bakteri e. coli dan juga tidak terdapat interaksi antar kedua faktor terhadap daya hambat e. coli. kata kunci: susu fermentasi, lactobacillus plantarum, kadar asam laktat, daya hambat powerless lactobacileus plantarum in milk water with different heating temperature on enterobacteriaceae juanda1, zuraida hanum1, sitti wajizah1 1program studi peternakan, fakultas pertanian, universitas syiah kuala abstract. pasteurized milk is milk that has undergone a heating process so that it has a longer shelf life than raw milk with the destruction of pathogenic microorganisms that can disrupt the health of consumers. milk sterilization is the process of preserving milk which is done by heating the milk until it reaches a temperature above the boiling point, so that the pathogenic bacteria and spores die. the research design that will be used in this research is ral faktorial (factorial completely randomized design) consisting of 2 factors, namely factor a heating temperature, namely a1 (heating temperature 72 ° c), a2 (heating temperature 121 ° c) and factor b is level addition of lactobacillus plantarum, namely treatment b1 (2.5%), b2 (5%), b3 (7.5%), and repeated 3 times so that there were 18 experimental units. the results of the observation, the heating factor had a very significant effect on lactic acid levels, and based on further tests on interactions it was found that the use of goat milk with heating temperature and the addition percentage of different l. plantarum did not significantly affect the inhibitory power of salmonella bacteria. whereas the use of goat milk with heating temperature and the addition percentage of l. plantarum which were different did not significantly affect the inhibitory power of e. coli bacteria and there was also no interaction between the two factors on e. coli inhibitory power. keywords: fermented milk, lactobacillus plantarum, lactic acid level, inhibitory

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KUALITAS SUSU KAMBING DAN SUSU BUBUK FERMENTASI PADA LEVEL PENGGUNAAN LACTOBACILLUS PLANTARUM YANG BERBEDA (FERI MULIAWAN, 2018) ,

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