Update Artikelilmiah: 33411

PATRICIA CHRISTIN PRISCILA SITUMORANG

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Abstrak (Bhs. Indonesia)

Kefir susu kacang tanah adalah minuman susu fermentasi yang memiliki nilai fungsional yang baik untuk tubuh dan diharapkan dapat menjadi salah satu alternatif pemanfaatan kacang tanah sebagai produk minuman fermentasi sehingga meningkatkan nilai ekonomis. Penelitian ini bertujuan untuk mengetahui pengaruh variasi penambahan starter dan lama fermentasi terhadap kualitas fisikokimia kefir susu kacang tanah, serta mengetahui pengaruh interaksi kombinasi perlakuan variasi penambahan starter dan lama fermentasi terhadap kualitas kefir susu kacang tanah. Penelitian ini dilakukan secara eksperimental (RAK) dengan 2 perlakuan. Perlakuan yang diterapkan yaitu variasi penambahan starter 6% (K1); 8% (K2); 10% (K3) dan lama fermentasi 24 jam (L1); 30 jam (L2); 36 jam (L3). Data variabel kimia dianalis menggunakan uji F yang dilanjutkan dengan Uji DMRT. Data variabel sensori dianalisis menggunakan Uji Friedman yang dilanjutkan dengan Uji Banding Ganda. Hasil penelitian menunjukkan bahwa semakin tinggi variasi penambahan starter nilai viskositas, kadar protein, rasa asam, dan rasa kacang akan meningkatkan tetapi nilai pH dan kadar lemak, kekentalan, rasa kacang, kesukaan akan menurun terhadap kualitas kefir. Semakin lama proses fermentasi berlangsung nilai viskositas, pH, kadar protein, rasa asam, dan rasa kacang akan meningkatkan tetapi menurunkan kekentalan, rasa asam dan rasa akan menurun terhadap kualitas kefir. Kombinasi perlakuan yang memiliki interaksi yaitu pada nilai kadar protein kefir susu kacang tanah antara 1,33% - 3,57%.

Abtrak (Bhs. Inggris)

Peanut milk kefir is a fermented milk drink that has good functional value for the body and is expected to be an alternative to using peanuts as a fermented beverage product so as to increase the economic value. This study aims to determine the effect of variations in starter addition and fermentation time on the physicochemical quality of peanut milk kefir, as well as to determine the effect of the combination of treatment combinations with addition of starter and fermentation time on the quality of peanut milk kefir. This research was conducted experimentally (RBD) with 2 treatments. The treatments applied were variations in the addition of starter 6% (K1); 8% (K2); 10% (K3) and fermentation time 24 hours (L1); 30 hours (L2); 36 hours (L3). Chemical variable data were analyzed using the F test followed by the DMRT test. Sensory variable data were analyzed using Friedman Test followed by Multiple Comparative Test. The results showed that the higher the variation in the addition of starter, the value of viscosity, protein content, sour taste, and nutty taste would increase but the pH value and fat content, viscosity, nutty taste, preference would decrease for the quality of kefir. The longer the fermentation process lasts the value of viscosity, pH, protein content, sour taste, and nutty taste will increase but decrease viscosity, sour taste and taste will decrease on the quality of kefir. The combination of treatments that have an interaction is the protein content of peanut milk kefir between 1,33% - 3,57%.

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