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Abstrak (Bhs. Indonesia)

Pengaruh Lama dan Suhu Penyimpanan yang Berbeda Terhadap Viskositas, Total Solid dan Kadar Protein Kefir Susu Sapi. Penelitian ini bertujuan untuk mengkaji pengaruh lama dan suhu penyimpanan yang berbeda terhadap viskositas, total solid dan kadar protein kefir susu sapi. Pengambilan data dilaksanakan pada tanggal 13 sampai 22 Februari di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan dan Laboratorium Teknologi Pertanian, Fakultas Pertanian. Peneitian ini menggunakan metode eksperimen. Rancangan yang digunakan yaitu rancangan acak lengkap (RAL) pola faktorial. Sebagai faktor pertama adalah lama penyimpanan (0,1,2 dan 3 hari) dan faktor kedua adalah suhu penyimpanan (ruang dan suhu kulkas), dengan tiga kali ulangan. Data yang diperoleh dianalisis menggunakan analisis variansi dan uji  orthogonal polinomial. Hasil penelitian menunjukkan bahwa interaksi lama dan suhu penyimpanan kefir memberikan pengaruh sangat nyata (P<0.01) terhadap viskositas dengan rataan viskositas secara berurutan yaitu 8,57; 9,62; 11,39; 13,27; 8,47; 9,10; 10,33; 11,51 cP. Interaksi lama dan suhu penyimpanan kefir memberikan pengaruh sangat nyata (P<0.01) terhadap total solid dengan rataan kadar total solid secara berurutan yaitu 9,70; 10,37; 11,00; 11,97; 10,87; 11,13; 11,37; 11,37 %. Sedangkan lama dan suhu penyimpanan tidak berpengaruh (P>0.05) terhadap kadar protein, dengan rataan kadar protein secara berurutan yaitu 2,92; 3,08; 3,06; 3,11; 2,95; 2,97; 3,04; 2,99 %. Kesimpulan penelitian adalah suhu dan lama penyimpanan sampai dengan 3 hari meningkatkan nilai viskositas dan kadar total solid akan tetapi kadar protein kefir susu sapi sama.

Abtrak (Bhs. Inggris)

Effect of  Differrent Storage Duration and Temperature on Viscosity, Total Solid, and Protein Level of Milk Kefir. This research aim to evaluate the effect of differrent storage duration and temperature on viscosity, total solid, and protein level of milk kefir. The data were taken on february 13th until 22nd 2017 in Livestock Product Technology Laboratory, Animal Husbandry Faculty and Agriculture Technology Laboratory, Agriculture Faculty. This research use experimental method. The pattern used factorial completely randomized design (CRD). As the firsh factor was storage duration (0, 1, 2, and 3 days), and the second factor was storage temperature (room temperature and refrigerate temperature), with three replications. Data was analysed used analysis of variance and orthogonal polinomial test. The result showed that interaction of kefir duration and temperature storage had a very significant effect (P<0.01) to viscocity and average of viscocity were 8,57; 9,62; 11,39; 13,27; 8,47; 9,10; 10,33; 11,51 cP. Interaction of kefir duration and temperature storage showed very significant effect (P<0.01) to total solid and the average of total solid were 9.70, 10.37, 11.00, 11.97, 10.87, 11.13, 11.37, 11.37 %. Meanwhile the duration and storage temperature had no effect (P>0.05) to protein level which average of protein level were 2.92, 3.08, 3.06, 3.11, 2.95, 2.97, 3.04, 2.99 %. Conclusion of this research are the duration and temperature storage until 3 days increase viscocity and total solid level but protein level was same.

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