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ARTA SINATRA

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengkaji pengaruh konsetrasi biji kefir dengan lama penyimpanan yang berbeda terhadap kadar protein, kadar air dan kadar alkohol. Metode penelitian adalah Rancangan Acak Lengkap Pola Faktorial 2x4 dengan ulangan 3 kali. Hasil penelitian menunjukkan bahwa interaksi antara konsentrasi biji kefir dan lama penyimpanan yang berbeda berpengaruh tidak nyata (P>0,05) terhadap kadar protein dan kadar air kefir susu kambing. Lama penyimpanan berpengaruh sangat nyata (P<0,01) terhadap kadar air dengan persamaan garis Y = 83,3570 + 0,13481 X dengan koefisien determinasi (r2) = 43,96 % dan kadar alkohol Y= 0,4833-0,0644X+0,0156X2-0,0005X3 dengan koefisien determinasi (r2) = 32,44 %. Konsentrasi biji kefir yang berbeda berpengaruh sangat nyata (P<0,01) terhadap kadar alkohol  dengan persamaan garis Y= -0,20+0,58 X dengan koefisien determinasi (r2) = 65,97. Kesimpulan penelitian ini, tidak ada pengaruh bersama antara konsentrasi biji kefir dan lama penyimpanan yang berbeda terhadap kadar protein dan kadar air, lama  penyimpanan meningkatkan kadar air kefir,  peningkatan konsentrasi biji kefir 3% meningkatkan kadar alkohol. Konsentrasi biji kefir 1%  dengan lama penyimpanan 21 hari menghasilkan kadar alkohol kefir susu kambing terendah.

Abtrak (Bhs. Inggris)

The study aimed to assess the effect of kefir grains concentration with different storage time to protein levels, water levels, and alcohol levels. The research method is a completely randomized design 2x4 factorial pattern by repetition 3 times. The results showed that the interaction between the concentration of kefir grains and effect of different storage time was not significant (P> 0.05) to protein levels and water levels of goat milk kefir. Storage time was highly significant (P <0.01) to with water levels equation Y = 83.3570 + 0.13481 X with coefficients of determination (r2) = 43.96% and the alcohol content of Y= 0.4833-0.0644X+0.0156X2-0.0005X3 with determination coefficient (r2) = 32.44%. The concentration of different kefir grains was highly significant (P <0.01) on levels of alcohol with equation Y = -0.20 +0.58 X with coefficients of determination (r 2) = 65.97%. In conclusion, there is no mutual influence between kefir grain concentration and different storage time to protein content and water content. Increased concentrations of 3% kefir grains, increasing the alcohol levels. Concentration of 1% kefir grains with storage time of 21 days resulted in the lowest levels of alcohol goat milk kefir.

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