Penambahan Starter Tunggal Weissella Paramesenteroides Isolat Terhadap Populasi Mikroba dan Kualitas Uji Organoleptik Dadih Bambu Ampel (Bambusa Vulgaris)

Abstract

Dadih is a traditional food made from milk fermented in bamboo tubes. Dadih has the potential to be developed as a functional food source of probiotics. This study aims to determine the addition of a single starter Weissella paramesenteroides with different treatments on the microbiological quality and organoleptic test of Ampel bamboo dadih. This study was conducted from December to January 2025 at the Fmipa Laboratory, University of North Sumatra and the Animal Production Laboratory, University of North Sumatra. The experimental design used in this study was a completely randomized design with 4 treatments and 5 replications. The treatment given was the addition of a single starter of Weissela paramesenteroides (P0 = 0%, P1 = 1.5%, P3 = 3%, and P3 = 4.5%) to cow's milk. This study observed the total bacterial variables and organoleptic tests (color, aroma, texture and taste). The results of the study showed that the addition of Weissela paramesenteroides bacterin to cow's milk at different doses had a very significant effect (P>0.01) on total bacterial growth and a very significant effect (P<0.01) on organoleptic tests (color, aroma, texture and taste).The conclusion of this study is that the addition of Weissella paramesnteroides bacteria to cow's milk with different doses can improve the microbiological quality and organoleptic test of Ampel bamboo curd.