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Abstrak (Bhs. Indonesia)

Kefir memiliki warna putih kekuningan dan kandungan nutrisi yang kompleks. Warna dan kandungan kefir dapat ditingkatkan guna memiliki warna yang lebih menarik dan peningkatan fitokimia kefir dengan penambahan unsur lain. Bunga telang (Clitoria ternatea) merupakan jenis unsur yang dapat ditambahkan pada pembuatan kefir susu kambing karena mengandung zat antimikroba. Penelitian ini bertujuan untuk mengkaji pengaruh penambahan bubuk bunga telang terhadap total BAL, kadar asam laktat, dan nilai pH kefir susu kambing. Pembuatan kefir susu kambing menggunakan 24 unit sampel dengan penambahan bubuk bunga telang sebanyak 0%, 0.5%, 1%, 1.5%, 2%, dan 2.5% (6 perlakuan dan 4 ulangan). Variabel pada penelitian adalah total BAL (log cfu/g), kadar asam laktat (%), dan pH. Pengaruh penambahan bubuk bunga telang terhadap variabel penelitian adalah tidak berpengaruh nyata terhadap total BAL, berpengaruh sangat  nyata terhadap kadar asam laktat, dan berpengaruh sangat nyata pada pH. Total BAL kefir susu kambing yang ditambahkan bubuk bunga telang memiliki rataan 9.2±0.18 log cfu/ml hingga 9.4±0.45 log cfu/ml (P>0.05), kadar asam laktat memiliki rataan kadar asam laktat pada kisaran 1.97±0.29% sampai 3.00±0.11% (P<0.01), dan nilai pH memiliki rataan 3.29±0.22 sampai 3.7±0.2 (P<0.01). Penambahan bubuk bunga telang dengan persentase 0.5% meningkatkan kadar asam laktat serta menurunkan pH tanpa menghambat pertumbuhan BAL.

Abtrak (Bhs. Inggris)

Kefir has a yellow-white color and a complex nutritional profile. Based on this, the color and content of kefir can be increased for more attractive colors, and the phytochemical content of kefir can be increased by adding other elements. Butterfly pea (Clitoria ternatea) is an element that can be added to goat's milk kefir because it contains antibacterial substances. The purpose of this study was to investigate the effect of adding butterfly bean powder on the total amount of lactic acid bacteria, lactic acid content and pH value in goat milk kefir. In the production of goat milk kefir, 24 sample units were used with addition of 0%, 0.5%, 1%, 1.5%, 2% and 2.5% of butterfly pea powder (6 treatments and 4 replicates). The variables in this study were total lactic acid bacteria (log cfu/g), lactic acid level (%), and pH. The effect of the addition of butterfly pea powder on the research variables was that it had no significant effect on total lactic acid bacteria, very significant effect on lactic acid levels, and very significant effect on pH. Total lactic acid bacteria of goat's milk kefir added with butterfly pea powder averaged 9.2±0.18 log cfu/ml to 9.4±0.45 log cfu/ml (P>0.05), lactic acid content had an average lactic acid level in the range of 1.97±0.29% to 3.00± 0.11% (P<0.01), and the pH values had a mean range of 3.29±0.22 to 3.7±0.2 (P<0.01). The addition of butterfly pea powder with a percentage of 0.5% increased lactic acid levels and lowered the pH without inhibiting the growth of lactic acid bacteria

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