Pengaruh Penambahan Selulosa Kombucha terhadap Karakteristik Mikrobiologi dan Kimia Minuman Fermentasi Berbasis Whey Protein Concentrate
Effect of Adding Kombucha Cellulose on the Microbiological and Chemical Characteristics of a Whey Protein Concentrate-Based Fermented Beverage
Abstract
Whey protein concentrate (WPC) fermentasi kombucha merupakan salah satu produk minuman fermentasi yang berpotensi dikembangkan sebagai pangan fungsional. Penelitian ini bertujuan mengetahui pengaruh penambahan selulosa kombucha terhadap karakteristik mikrobiologi dan kimia minuman fermentasi WPC kombucha. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan dua perlakuan, yaitu P1 (penambahan selulosa kombucha) dan P2 (tanpa penambahan selulosa kombucha), dengan 3 kali ulangan. Parameter yang diamati meliputi Total Plate Count (TPC), pH, total asam tertitrasi (TAT), dan total padatan terlarut (TPT). Hasil penelitian menunjukkan bahwa penambahan selulosa tidak berpengaruh nyata terhadap TPC dan TPT. Perlakuan P1 menghasilkan TPC sebesar 6,75 Log CFU/ml dan TPT 6,28 %Brix, sedangkan P2 menghasilkan TPC 6,85 Log CFU/mL dan TPT 6,13 %Brix. Sebaliknya, penambahan selulosa berpengaruh nyata terhadap pH dan TAT. Nilai pH pada P1 sebesar 4,75 dengan TAT 0,34%, sedangkan pada P2 nilai pH sebesar 4,93 dengan TAT 0,22%. Berdasarkan hasil tersebut, penambahan selulosa dapat meningkatkan pembentukan asam selama fermentasi tanpa memengaruhi jumlah mikroorganisme dan total padatan terlarut.
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