Aplikasi Enzim Laktase pada Produksi Yogurt Bebas Laktosa dan Pengaruhnya terhadap Karakteristik Produk

Nia Ulfa Madani; Yuliatin Hasfiani

Authors

Nia Ulfa Madani Institut Teknologi dan Kesehatan Aspirasi
Yuliatin Hasfiani Institut Teknologi dan Kesehatan Aspirasi

Keywords:

β-galactosidase, Lactose-free Yogurt, Lactose Intolerance, Yogurt

Abstract

Yogurt merupakan produk susu fermentasi yang masih mengandung laktosa sehingga kurang sesuai dikonsumsi oleh individu dengan intoleransi laktosa. Penambahan enzim laktase (β-galaktosidase) menjadi salah satu pendekatan yang efektif untuk menghasilkan yogurt bebas laktosa tanpa mengurangi kualitas produk. Artikel ini bertujuan mengkaji aplikasi enzim laktase dalam produksi yogurt bebas laktosa serta pengaruhnya terhadap karakteristik produk. Kajian ini disusun menggunakan metode narrative literature review terhadap berbagai publikasi ilmiah yang relevan. Hasil kajian menunjukkan bahwa enzim laktase secara efektif menghidrolisis laktosa menjadi glukosa dan galaktosa sehingga menghasilkan yogurt dengan kadar laktosa sangat rendah hingga tidak terdeteksi. Hidrolisis laktosa juga mendukung aktivitas bakteri asam laktat selama fermentasi sehingga menghasilkan pH akhir berkisar 4,1–4,9. Penambahan enzim laktase tidak menurunkan kualitas tekstur maupun karakteristik sensori yogurt, bahkan melalui formulasi yang tepat dapat meningkatkan viskositas, stabilitas gel, rasa manis alami, dan penerimaan konsumen. Secara keseluruhan, aplikasi enzim laktase merupakan strategi yang efektif dalam menghasilkan yogurt bebas laktosa dengan karakteristik fisikokimia, tekstur, dan sensori yang setara atau lebih baik dibandingkan yogurt konvensional, sehingga berpotensi menjadi alternatif pangan fungsional bagi penderita intoleransi laktosa.

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