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Abstrak (Bhs. Indonesia)

Pengaruh Penambahan Biji Kefir terhadap Jumlah Bakteri Asam Laktat,pH, dan Kadar Air  Kefir Susu Kambing dan Susu Sapi. Pengambilan data penelitian dilaksanakan tanggal 3 Desember 2014 sampai dengan 5 Januari 2015 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman Purwokerto. Penelitian bertujuan untuk perbedaan penambahan biji kefir, penggunaan jenis susu, dan interaksinya terhadap jumlah bakteri asam laktat, pH dan kadar air kefir susu kambing dan susu sapi. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap Pola Faktorial 2x3 dengan ulangan 4 kali. Faktor pertama adalah Jenis Susu yang digunakan K= Susu Kambing, S= Susu Sapi, dan faktor kedua adalah Penambahan Biji Kefir 1%, 8,5%, 16%. Susu difermentasi selama 24 jam. Data dianalisis dengan Analisis Variansi dilanjutkan dengan uji Orthogonal Polinomial. Hasil penelitian menunjukkan bahwa interaksi antara penambahan biji kefir dan penggunaan jenis susu yang berbeda tidak berpengaruh nyata (P>0.05) terhadap jumlah bakteri asam laktat, nilai pH, dan kadar air kefir susu kambing dan sapi. Penambahan biji kefir berpengaruh nyata (P<0.05) terhadap jumlah bakteri asam laktat dan nilai pH dengan persamaan garis Y = 0,055x + 4,486  (r) = 0,568, Y = -0,045x + 4,658 (r) = 0,601 secara berturut-turut. Simpulan penelitian ini penambahan biji kefir 16 % menghasilkan jumlah bakteri asam laktat tertinggi, dan nilai pH terendah, tetapi kadar air tetap pada susukambing dan susu sapi.

Abtrak (Bhs. Inggris)

The Effect of Kefir Grain Addition on the number of Lactic Acid Bacteria, pH Value, and Water Content of Goat and cow’s Milk Kefir.  The research was conducted on November 3d 2014 to January 5th 2015, at the Laboratory of Animal Products Technology, Animal Science Faculty, University of Jenderal Soedirman, Purwokerto. The research aimed to know the effect kefir grain addition, different kind of milk, and their interaction on the number of Lactic Acid Bacteria, pH Value, and Water Content of Goat and cow’s Milk Kefir. The experiment used 2x3 factorial completely randomized design with 4 replications. First factor was milk K = Goat milk, S = Cow milk, and second factor  was kefir grain addition 1%, 8,5%, 16%. Milk was fermented for 24 hours. Data were analyzed with analysis of variance followed by orthogonal polynomial test. The results showed the interaction between of kefir grain addition and kind of milk has no significant effect (P>0.05) on the number of lactic acid bacteria, pH value, and content water of kefir. The percentage of kefir grain addition has significant effectt (P<0,05) on the number of lactic acid bacteria, and pH value with the equation Y= 0,055x + 4,468 (r)= 0,568 for lactic acid bacteria, pH value Y= -0,045x + 4,658 (r)= 0,601, respectively. The conclusions of this research 16% kefir grain addition produce highest on the number of lactic acid bacteria, and lowest pH value, but similar water content in kefir made from cow’s and goat’s milk.

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