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Kemampuan Fermentasi Bakteri Lactobacillus bulgaricus untuk Menghasilkan Susu Rendah Laktosa dari Susu yang Rusak (The Fermentation Ability of Lactobacillus bulgaricus Bacteria to Produce Low Lactose Milk from Decayed Milk)

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In the Dairy Industry Manager is not all milk from the farmers can be accepted by the Cooperative Dairy Gatherers (KPS), fresh milk must meet several requirements both chemical and physical. Rejection of milk by Dairy Management Industry due to the quality of the milk that does not qualify, among other things fat and lactose are fermented microorganisms polluters. Nevertheless the rejected milk is high nutritional value with 3.4 g % protein levels, which can still be used for growing children. This study aims to utilize fresh milk which rejected by Cooperative Dairy Gatherers into low-lactose milk that can be used for special diets in children / infants with poor nutritional status or intolerant to lactose. Materials (samples) used was fresh milk which rejected by IPS and taken from the Cooperative Dairy Gatherers (KPS) Cipanas and Pengalengan. The analysis includes determining the composition of the sample protein content, fat content, ash content, water content, levels of lactose, glucose, microbiological testing. Analyses were performed at the Laboratory Center for Applied Technology Health and Clinical Epidemiology (Nutrition Research Bogor), Ministry of Health Research and Development Agency.

From the analysis, milk fermented using Lactobacillus bulgaricus bacteria can reduce levels of lactose, from 1.48% to 1.06%. Microbiological test results of low lactose milk is 1.55 x104 colony / g, whereas according to National Standard No. 01-6366 - 2000 total colony count of milk powder 5x104 / g. Conclusion of a study that fresh milk which was rejected by the Dairy Processing Industry can still be utilized as a low lactose content of milk, because the source of protein and fat is still high. The results of this study meets the National Standards of Indonesia and is safe for consumption.

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Call Number

Buletin Penelitian Kesehatan, 40 (1) 2012 : 11-18

Publisher

Jakarta : Sekretariat Badan Litbangkes., 2012

Collation

8p

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ISBN/ISSN

0125-9695

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Subject(s)

fermentation
milk

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