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FENI DWI KURNIASIH

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengetahui pengaruh penambahan kolostrum pada pembuatan kefir terhadap pH, viskositas, dan warna produk. Materi yang digunakan adalah susu sapi sebanyak 17,5 liter, kolostrum 3 liter, biji kefir 400 gram. Metode penelitian eksperimen dengan Rancangan Acak Lengkap (RAL), 4 perlakuan, 5 kali ulangan, sehingga terdapat 20 unit percobaan dengan uji lanjut Beda Nyata Jujur (BNJ). Perlakuan terdiri dari K1: susu sapi 100%, K2: susu sapi 90% + kolostrum 10%, K3: susu sapi 80% + kolostrum 20%, K4: susu sapi 70% + kolostrum 30%. variabel adalah pH, viskositas dan warna. Hasil penelitian menunjukkan bahwa penambahan kolostrum pada pembuatan kefir berpengaruh nyata (P˂0.05) terhadap pH dan berpengaruh sangat nyata (P˂0,01) terhadap viskositas dan warna. Rataan pH  kisaran 3.84 ± 0.06 sampai 4.10 ± 0.19, rataan viskositas kisaran 448.82 cp ± 122.49 sampai 1716.02 cp± 605.87. Rataan Kecerahan (Lightness) kisaran 28.1 ± 1.51 sampai 31.56 ± 2.45 sedangkan rataan Kemerahan (Redness) berkisar antara 10.96 ± 1.20 sampai 1.78 ±0.64. Rataan kisaran kekuningan (Yellowness) 10.48 ± 1.21 sampai 13.94 ± 1.11. Penambahan kolostrum sampai dengan 30% pada pembuatan kefir dapat menurunkan nilai pH, meningkatkan viskositas dan warna kuning (Yellowness), tetapi menghasilkan kecerahan (Lightness) dan warna kemerahan (Redness) yang relatif sama.

Abtrak (Bhs. Inggris)

The resarch aimed to determine the effect of colostrum addition on the manufacture of kefir on the pH, viscositas, and color of the product. The material used in the reseach was 17.5 liters of cow's milk, 3 liters of colostrum, and 400 gram of kefir grains. Experimental research method with Completely Randomized Design (CRD), with 4 treatments, 5 replications, so that there are 20 experimental units with further tests of Honest Real Difference (BNJ). The treatment consisted of K1: 100% cow's milk, K2: 90% cow's milk + 10% colostrum, K3: 80% cow's milk + 20% colostrum, K4: 70% cow's milk + 30% colostrum. The variables observed in the study were pH, viscositas and color. The results showed that the addition of colostrum to the making of kefir had a significant effect (P˂0.05) on pH and had a very significant effect (P˂0.01) on viscositas and color. The mean pH range was 3.84 ± 0.06 to 4.10 ± 0.19, the average viscositas range was 448.82 cp ± 122.49 to 1716.02 cp ± 605.87. Average Brightness (Lightness) ranges from 28.1 ± 1.51 to 31.56 ± 2.45 while the average Redness (Redness) ranges from 10.96 ± 1.20 to 1.78 ± 0.64. Yellowness average of 10.48 ± 1.21 to 13.94 ± 1.11. Addition of colostrum up to 30% in the manufacture of kefir can reduce the pH value, increase viscosity and yellow (Yellowness), but produces a brightness (Lightness) and a relatively reddish color (Redness).

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