DOI: https://doi.org/10.14710/jtp.2025.52822

Fermentasi Susu dengan Bakteri Asam Laktat untuk Meningkatkan Yield Krim Keju

*Fariz Nurmita Aziz scopus  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Jl. Prof. Jacub Rais, Tembalang, Semarang, Central Java 50275, Indonesia, Indonesia
Sirly Nur Intan  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Jl Jacob Rais, Tembalang, Semarang, Indonesia
Lutfi Purwitasari  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Jl Jacob Rais, Tembalang, Semarang, Indonesia
Received: 11 Jul 2025; Published: 6 Aug 2025.
Editor(s): Siti Susanti, Ph.D

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Abstract

Krim keju merupakan produk susu fermentasi berbasis emulsi yang memiliki potensi sebagai pangan fungsional, terutama jika diperkaya dengan bakteri asam laktat (BAL) probiotik. Salah satu tantangan dalam produksi krim keju lokal adalah rendahnya rendemen (yield) dan ketergantungan terhadap starter impor. Penelitian ini bertujuan untuk meningkatkan yield krim keju melalui fermentasi susu segar menggunakan kultur BAL dengan konsentrasi berbeda (0,1,3, dan 5%). Fermentasi dilakukan selama 24 jam pada suhu 37 °C dengan penambahan rennet sebesar 0,01% (b/v). Parameter yang diamati meliputi pH, kadar asam tertitrasi, berat hasil penyaringan, yield krim keju, dan jumlah BAL yang hidup. Hasil menunjukkan bahwa peningkatan konsentrasi inokulum menurunkan pH dan meningkatkan kadar asam tertitrasi secara signifikan. Jumlah BAL tertinggi ditemukan pada inokulum 1% sebesar 9,16 log CFU/g, sedangkan 3% dan 5% masing-masing sebesar 8,68 dan 9,01 log CFU/g. Inokulum 5% menghasilkan berat krim keju tertinggi (223,2 g) dan yield maksimum (29,76%). Temuan ini menunjukkan bahwa penggunaan kultur BAL probiotik berperan penting dalam meningkatkan viabilitas mikroba dan efisiensi fermentasi untuk menghasilkan krim keju dengan rendemen yang tinggi.

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Keywords: Krim keju, fermentasi susu, bakteri asam laktat, probiotik, yield.

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