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GALANG BUDHI SETIAWAN

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mempelajari pengaruh perbedaan temperatur dan lama waktu inkubasi untuk mendapatkan total yeast, kadar etanol dan pH kefir rendah lemak. Penelitian dilaksanakan mulai tanggal 15 sampai 23 Desember 2015 di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan dan Laboratorium Kimia Organik FMIPA Universitas Jenderal Soedirman Purwokerto. Metode penelitian yang digunakan yaitu metode eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) Pola Faktorial. Terdapat enam kombinasi perlakuan meliputi T1L1= inkubasi temperatur ruang + lama waktu inkubasi 16 jam, T1L2= inkubasi temperatur ruang + lama waktu inkubasi 20 jam, T1L3= inkubasi temperatur ruang + lama waktu inkubasi 24 jam, T2L1= inkubasi temperatur terkontrol + lama waktu inkubasi 16 jam, T2L2= inkubasi temperatur terkontrol  + lama waktu inkubasi 20 jam, T2L3= inkubasi temperatur terkontrol  + lama waktu inkubasi 24 jam dengan empat kali ulangan. Peubah yang diukur yaitu total yeast, kadar etanol dan pH. Data yang diperoleh dianalisis menggunakan analisis variansi dan uji beda nyata jujur (BNJ). Kesimpulan hasil penelitian menunjukan bahwa temperatur terkontrol dan lama waktu inkubasi selama 24 jam mampu menghasilkan total yeast sebanyak 9,9 logCFU/ml, kadar etanol 1,4 % dan pH 3,7. Karakteristik kefir tidak banyak dipengaruhi oleh faktor temperatur dan lama waktu inkubasi sehingga dapat direkomendasikan untuk menggunakan temperatur terkontrol dan lama waktu inkubasi selama 24 jam dalam proses pembuatan kefir susu karena produk yang dihasilkan mengandung asam laktat yang tinggi. Produk yang semakin asam maka semakin lama masa simpan.

Abtrak (Bhs. Inggris)

The purpose of this research was to study the effect of different temperature and duration of incubation on yeast total, etanol contents, and pH of low fat kefir. Conducted from 15 until 23 of December 2015 at Animal Product Technology Laboratory and Chemical Organic Laboratory of Math and Natural Science, Jenderal Soedirman University, Purwokerto. This experimental research used a Completely Randomized Design (CRD) of Factorial design in which there were six combined treatments, including T1L1= room temperature of incubation + 16 hours incubation, T1L2= room temperature of incubation + 20 hours incubation, T1L3= room temperature of incubation + 24 hours incubation, T2L1= controlled temperature of incubation + 16 hours incubation, T2L2= controlled temperature of incubation + 20 hours incubation, T2L3= controlled temperature of incubation + 24 hours incubation and four replications. Variable being measured were yeast total, etanol contents, and pH. Data was analyzed by a variance analysis and honestly Significance Difference (HSD). This research concludes that the controlled temperature and 24 hours incubation could yield yeast total 9,9 logCFU/ml, etanol contents 1,4 % and pH 3,7. The characteristic of kefir was less affected by the temperature factor and length of incubation therefore it could be recommended to use the controlled temperature and 24 hours incubation in the process of kefir production, because the product contains high lactic acid. The higher acidity of a product, the longer its storing ability.

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