Update Artikelilmiah: 30526

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Abstrak (Bhs. Indonesia)

Latar Belakang: Minuman fermentasi kefir biasa terbuat dari susu sapi, namun dalam penelitian kali ini menggunakan susu kambing sebagai bahan utama dengan penambahan madu sebagai pemanis. Hal tersebut dikarenakan kandungan gizi dalam susu kambing lebih lebih tinggi daripada susu sapi dan madu memiliki kandungan glukosa yang dapat meningkatkan rasa manis. Penelitian ini bertujuan untuk mengetahui formula kefir susu kambing madu paling disukai berdasarkan uji hedonik dan formula paling baik berdasarkan uji mutu hedonik.
baik berdasarkan uji hedonik dan mutu hedonik.
Metodologi: Penelitian ini menggunakan Rancangan Acak Kelompok terdiri dari dua faktor yaitu proporsi susu kambing (90%, 92%, 94%, 96%, dan 98%) madu (10%, 8%, 6%, 4%, dan 2%)  dan grains kefir (2% dan 3%). Sampel terdiri dari 20 unit percobaan. Data sensoris dianalisis menggunakan Uji Friedman dilanjut dengan Uji Banding Ganda Taraf 5%. 
Hasil: Pada uji hedonik terdapat pengaruh nyata (p<0,05) terhadap rasa, aroma, tekstur, dan tidak berpengaruh nyata (P>0,05) terhadap aspek warna dan berpengaruh nyata (p<0,05) terhadap seluruh aspek dalam penelitian uji mutu hedonik. Formula T5B1 terpilih sebagai formula paling baik berdasarkan uji hedonik dan mutu hedonik.
Kesimpulan: Formula terpilih yang paling disukai berdasarkan uji hedonik dan mutu hedonik adalah Formula T5B1 (10%:90%, 2% grains kefir) dengan kandungan gizi karbohidrat sebesar 4,14%, 3,01% protein, 3,1% lemak, 0,95% kadar abu, 8,88% kadar air, dan 0,0032 mg/g fenolik.
Kata Kunci: Kefir, Madu, Sifat Sensori

Abtrak (Bhs. Inggris)

Background: Fermented kefir drinks are made from cow's milk, but in this study using goat's milk as the main ingredient with the addition of honey as a sweetener. This is because the nutritional content in goat milk is higher than cow's milk and honey contains glucose which can increase sweetness. This study aims to determine the most preferred honey goat milk kefir formula based on the hedonic test and the best formula based on the hedonic quality test.
Methods: This study used a randomized block design consisting of two factors, namely the proportion of goat milk (90%, 92%, 94%, 96%, and 98%) honey (10%, 8%, 6%, 4%, and 2%) and kefir grains (2% and 3%). The sample consisted of 20 experimental units. The sensory data were analyzed using the Friedman Test followed by the Multiple Appeal Test at 5% level.
Results: In the hedonic test there was a significant effect (p <0.05) on taste, aroma, texture, and no significant effect (P> 0.05) on the color aspect and had a significant effect (p <0.05) on all aspects in the test research. hedonic quality. The T5B1 formula was chosen as the best formula based on the hedonic test and hedonic quality.
Conclusion: The most preferred formula based on the hedonic test and hedonic quality is the T5B1 formula (10%: 90%, 2% grains kefir) with carbohydrate nutritional content of 4.14%, 3.01% protein, 3.1% fat, 0, 95% ash content, 8.88% moisture content, and 0.0032 mg / g phenolic.
Key Words: Kefir, Honey, Sensory Nature

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