Journal of Applied Agricultural Science and Technology 3 (1): 51-56 (2019) https://doi.org/10.32530/jaast.v3i1.70 This is an open access article under the CC BY-SA 4.0 license https://creativecommons.org/licenses/by-sa/4.0 51 KUALITAS MIKROBIOLOGIS SUSU KAMBING FERMENTASI MENGGUNAKAN STARTER Lactobacillus fermentum strain NCC2970 PADA PENYIMPANAN SUHU REFRIGERATOR MICROBIOLOGICAL QUALITY OF GOAT MILK FERMENTATION USING STARTER Lactobacillus fermentum strain NCC2970 ON REFRIGERATOR STORAGE TEMPERATURE Ferawati *1 , Sri Melia 1 , Endang Purwati 1 , Iskandar Zulkarnain 1 , Hendri Purwanto 1 1 Fakultas Peternakan Universitas Andalas *Corresponding author Email: fera_ayie@yahoo.com Abstrak. Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologis susu kambing yang difermentasi dengan Lactobacillus fermentum strain NCC2970 dengan waktu penyimpanan susu fermentasi yang berbeda. Metode yang digunakan adalah metode eksperimen rancangan acak lengkap dengan 4 perlakuan waktu penyimpanan susu kambing fermentasi pada suhu refrigerator 4 o C yaitu selama 0, 5, 10 dan 15 hari dengan 5 ulangan. Hasil penelitian menunjukkan nilai pH mengalami penurunan berkisar antara 4,09-4,04. Total asam tertitrasi mengalami peningkatan selama penyimpanan dengan nilai 0,80 hingga mencapai 1,52% sampai penyimpanan 15 hari. Total koloni bakteri asam laktat berkisar antara 4.8 x 10 8 cfu/ml sampai 21.6 x 10 8 cfu/ml. Nilai Total Plate Count selama penyimpanan mengalami penurunan dari 219.4 x 10 2 cfu/ml sampai 106.4 x 10 2 cfu/ml. Berdasarkan hasil penelitian ini dapat disimpulkan bahwa susu kambing fermentasi dengan Lactobacillus fermentum strain NCC2970 dapat mempertahankan kualitas sampai masa penyimpanan 15 hari dengan viabilitas bakteri asam laktat yang memenuhi kategori sebagai probiotik. Kata kunci: susu kambing, lactobacillus fermentum strain NCC2970, mikrobiologis Abstract. This study aims to determine the microbiological quality of goat milk fermented with Lactobacillus fermentum strain NCC2970 with different fermented milk storage time. The method used is a complete randomized design experimental method with 4 treatments fermentation of goat milk storage time at refrigerator temperature (4 o C) which is for 0, 5, 10 and 15 days with 5 replications. The results showed that the pH value decreased between 4.09-4.04. Total titrated acid has increased during storage with a value of 0.80 to reach 1.52% until storage of 15 days. The total lactic acid bacteria colonies ranged from 4.8 x 108 cfu/ml to 21.6 x108 cfu/ml. Total Plate Count values during storage decreased from 219.4 x 102 cfu/ml to 106.4 x 102 cfu/ml. Based on the results of this study it can be concluded that fermented goat milk with Lactobacillus fermentum strain NCC2970 can maintain quality up to a storage period of 15 days with the viability of lactic acid bacteria that meet the category as probiotics. Keywords: goat milk, Lactobacillus fermentum strain NCC2970, microbiological Pendahuluan Susu mempunyai peranan penting dan strategis dalam upaya penyediaan kecukupan gizi bagi masyarakat. Namun demikian, konsumsi susu masyarakat Indonesia masih cukup rendah dan baru mencapai rata-rata 7–8 liter/kapita/tahun, jauh