Update Artikelilmiah: 7421

FARID DIMYATI

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengevalusi konsentrasi biji kefir, lama fermentasi dan interaksinya terhadap nilai pH, kadar asam laktat dan alkohol pada kefir susu kambing. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap Pola Faktorial 3x2 dengan ulangan 4 kali. Faktor 1 adalah konsentrasi biji kefir, K1 = Konsentrasi Biji Kefir 1%,  K2 = Konsentrasi Biji Kefir 3%, K3 = Konsentrasi Biji Kefir 5%, dan faktor 2 adalah lama fermentasi, W1 = lama fermentasi 8 jam, W2 = lama fermentasi 16 jam. Data yang diperoleh dianalisis dengan Analisis Variansi, dilanjutkan dengan uji Orthogonal Polinomial. Hasil penelitian menunjukkan bahwa interaksi antara konsentrasi biji kefir dan lama fermentasi yang berbeda tidak berpengaruh nyata (P>0.05) terhadap nilai pH, kadar asam laktat, dan alkohol kefir susu kambing. Lama fermentasi berpengaruh sangat nyata (P<0.01) terhadap nilai pH dengan persamaan garis Y = 6.4375 - 0.0864 X (r = 0.73), kadar asam laktat Y = 0.0283 + 0.0180 X (r = 0.85) dan alkohol Y = -0.0516 + 0.0214 X (r = 0.63). Konsentrasi biji kefir yang berbeda berpengaruh sangat nyata terhadap alkohol (P<0.01) dengan persamaan garis Y = 0.0211 + 0.0615 X (r = 0.74). Simpulan penelitian ini, tidak ada pengaruh bersama antara konsentrasi biji kefir dan lama fermentasi yang berbeda  terhadap nilai pH, kadar asam laktat, dan alkohol kefir susu kambing, konsentrasi biji kefir 1 % menghasilkan kadar alkohol terendah. Lama fermentasi 16 jam menghasilkan nilai pH lebih rendah, kadar asam laktat dan alkohol kefir susu kambing lebih tinggi dibanding 8 jam.

Abtrak (Bhs. Inggris)

The research aimed to evaluate the concentration of kefir grains, fermentation time, and  it’s interaction on pH, lactic acid levels and alcohol in goat milk kefir. The method used a 3x2 factorial completely randomized design with 4 replications. The first factor was the concentration of kefir grains, K1 = Kefir grains concentration of 1 %, K2 = kefir grains concentration of 3 %, K3 = kefir grains concentration of 5 %, and  the second factor  was the fermentation time, W1 = fermentation time of 8 hours, W2 = fermentation time of 16 hours. The data were analyzed with analysis of variance, followed by orthogonal polynomial test. The results showed that the interaction effect between kefir grain concentration and fermentation time was not significantly different (P>0.05) on the pH value, lactic acid level and alcohol of goat milk kefir. The fermentation time effect was highly significant (P<0.01) on the pH value with the equation, Y = 6.4375 - 0.0864 X, (r = 0.73), the levels of lactic acid Y = 0.0283 + 0.0180 X, (r = 0.85) and alcohol, Y = -0.0516 + 0.0214 X, (r = 0.63). The effect of different concentrations of kefir grains was highly significant on alcohol (P<0.01) with the equation, Y = 0.0211 + 0.0615 X, (r = 0.74). The conclusions of this research, there was no mutual influence between the concentration of kefir grains and different fermentation time on pH value, lactic acid level, and alcohol of goat milk kefir. The concentration of 1 % of kefir grains produces the lowest alcohol content. The fermentation time 16 hours resulted in lower pH values, the levels of lactic acid and alcohol goat milk kefir are higher than 8 hours.

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