Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca)

This experiment was carried out to investigate the effect of plantain peel flour and Lactobacillus acidophilus FNCC 0051 on the microbiological and chemical quality of goat milk kefir. Kefir was made from goat’s milk with 3 % of kefir grain (w/v) and Lactobacillus acidophilus FNCC 0051 (0, 1 and 3 % (v/v)) and plantain peel flour (0, 1 and 2 % (w/v)). All treatments were incubated at room temperature (± 28.5 °C) for 10 hours, until the pH dropped to 4.2-4.6.The quality of Kefir was evaluated by microbiological analysis (total of lactic acid bacteria, probiotics viability, total yeast) and chemical analysis (pH, lactose content, alcohol content, fat content and dietary fiber). The data of total lactic acid bacteria, probiotics viability, total yeast, pH, lactose content, alcohol content, fat content were evaluated by analysis of variance and followed by Duncan’s New Multiple Range Test (DMRT). Data of dietary fiber was evaluated by descriptive analysis. The research result showed that the addition of Lactobacillus acidophilus FNCC 0051 had a significant effect (p ≤ 0.05) on decreasing pH, alcohol content and increasing total lactic acid bacteria and probiotic viability. Plantain peel flour had significantl effect (p ≤ 0.05) on increasing alcohol content and total lactic acid bacteria. Kefir had 9.51 log cfu mL-1 of lactic acid bacteria total; 8.65 log cfu mL-1 of probiotic viability; 6.13 log cfu mL-1 of total yeast; 4.85 of pH; 3.14 % of lactose content; 0.096 % of alcohol content; 5.33 % of fat content; and 10.49 % of dietary fiber. This research concluded that kefir quality for all treatments kefir were complied with Codex Standard 234-2003 while the best treatment was the kefir with the addition of 3 % Lactobacillus acidophilus FNCC 0051 and 1 % flour banana peel. ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung kulit pisang dan Lactobacillus acidophilus FNCC 0051 terhadap kualitas mikrobiologis dan kimiawi kefir susu kambing. Kefir dibuat dari susu kambing dengan kefir grain 3 % (w/v) dan Lactobacillus acidophilus FNCC 0051 (0, 1 dan 3 % (v/v)) serta tepung kulit pisang (0, 1 dan 2 % (w/v)). Semua perlakuan diinkubasi pada suhu ruang (± 28,5 °C) selama 10 jam, hingga pH turun menjadi 4,2 sampai 4,6. Uji kualitas kefir yang diamati yaitu mikrobiologis (total bakteri asam laktat, viabilitas probiotik, total khamir) dan kimiawi (pH, kadar laktosa, kadar alkohol, kadar lemak, serat pangan). Data hasil uji