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Abstrak (Bhs. Indonesia)

Penelitian  bertujuan untuk mengetahui pengaruh penggunaan berbagai jenis susu terhadap sineresis, water holding capacity dan viskositas kefir. Materi yang digunakan adalah 2 liter susu sapi segar, 2 liter susu lowfat, 2 liter susu fullfat, 2 liter susu kambing segar,  2 liter susu campuran dan kefir grain (2% per 1 liter susu Penelitian ini dilakukan dengan metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) dan analisis data dengan ANAVA yang dilakukan uji lanjut menggunakan uji lanjut BNJ. Rancangan Acak Lengkap terdiri dari 5 perlakuan dan 4 ulangan, setiap ulangan menggunakan 500 ml susu. Perlakuan penggunaan susu yang berbeda dengan menggunakan starter kefir grain meliputi P1 (susu sapi segar), P2 (susu komersial fullfat), P3 (susu komersial lowfat), P4 (susu kambing segar) dan P5 (campuran susu sapi segar dan susu kambing segar). Hasil analisis variansi menunjukkan bahwa adanya pengaruh sangat nyata (P<0,01) pada nilai sineresis, water holding capacity dan viskositas kefir. Rataan hasil penelitian diperoleh sineresis kefir berkisar antara 29,005-64,345%; WHC berkisar antara 36-89,45%; viskositas berkisar antara 67,7-422,15 cP. Disimpulkan bahwa kefir yang diproduksi menggunakan berbagai jenis susu dengan menggunakan starter kefir grain menghasilkan sineresis, water holding capacity dan viskositas yang berbeda-beda. Susu fullfat menghasilkan kefir dengan kualitas terbaik dan susu sapi segar menghasilkan kefir dengan kualitas rendah.

Abtrak (Bhs. Inggris)

The study aims to determine the effect of the use of various types of milk on syneresis, water holding capacity and viscosity of kefir. The materials used were 2 liters of fresh cow's milk, 2 liters of low fat milk, 2 liters of full fat milk, 2 liters of fresh goat's milk, 2 liters of mixed milk and kefir grains (2% per 1 liter of milk). (CRD) and data analysis using ANOVA which was carried out by further testing using the BNJ follow-up test. Completely Randomized Design consisting of 5 treatments and 4 replications, each replication using 500 ml of milk. Different treatments using milk using kefir grain starter included P1 (cow's milk). fresh), P2 (full fat commercial milk), P3 (low fat commercial milk), P4 (fresh goat's milk) and P5 (a mixture of fresh cow's milk and fresh goat's milk).The results of the analysis of variance showed that there was a very significant effect (P<0, 01) on the value of syneresis, water holding capacity and viscosity of kefir.The average result of the research obtained that the syneresis of kefir ranged from 29,005-64,345%, WHC ranged from 36-89,45%, and viscosity ranged from 6 7.7-422.15 cP. It was concluded that kefir produced using various types of milk using a kefir grain starter resulted in different syneresis, water holding capacity and viscosity. Fullfat milk produces the best quality kefir and fresh cow's milk produces low quality kefir.

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