Artikel Ilmiah : D1A017128 a.n. ANGGITA NUR FITRI ASTUTI
| NIM | D1A017128 |
|---|---|
| Namamhs | ANGGITA NUR FITRI ASTUTI |
| Judul Artikel | Pengaruh Jenis Susu yang Berbeda terhadap Sineresis, Water Holding Capacity, dan Viskositas Susu yang Difermentasi dengan Menggunakan Starter Kefir Kering |
| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui pengaruh jenis susu yang berbeda terhadap sineresis, water holding capacity, dan viskositas kefir menggunakan starter kefir kering. Materi penelitian yang digunakan yaitu susu sapi pasteurisasi, susu komersial low fat, susu komersial full fat, susu kambing, susu campuran (sapi+kambing), dan starter kefir kering. Metode penelitian secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan pada P1 susu sapi pasteurisasi, P2 susu komersial low fat, P3 susu komersial full fat, P4 susu kambing, dan P5 susu campuran (sapi+kambing). Hasil penelitian menunjukkan bahwa jenis susu yang berbeda berpengaruh sangat nyata terhadap sineresis dan viskositas, berpengaruh nyata terhadap water holding capacity. Hasil sineresis kefir paling tinggi yaitu susu sapi pasteurisasi sebesar 37,0±5,40% dan paling rendah susu kambing pasteurisasi sebesar 11,8±1,22%. Rataan yang diperoleh untuk sineresis kefir dari seluruh perlakuan yaitu 27,0±11,50%. Hasil water holding capacity kefir paling tinggi yaitu susu sapi pasteurisasi sebesar 65,7±6,93% dan paling rendah pada susu komersial full fat sebesar 30,9±5,98%. Rataan yang diperoleh untuk water holding capacity dari seluruh perlakuan yaitu 47,3±18,39%. Hasil viskositas kefir paling tinggi pada susu kambing pasteurisasi sebesar 1089,9±273,10 cP dan paling rendah pada susu sapi pasteurisasi sebesar 388,5±25,38 cP. Rataan yang diperoleh untuk viskositas kefir dari seluruh perlakuan yaitu 619,3±277,84%. Kesimpulannya yaitu penggunaan jenis susu kambing dalam pembuatan kefir menghasilkan kefir dengan sineresis terendah, viskositas paling kental, dan water holding capacity yang sama dibandingkan dengan jenis susu yang lain. Kata kunci : jenis susu, kefir, sineresis, water holding capacity, viskositas. |
| Abtrak (Bhs. Inggris) | This research aims to determine the effect of different types of milk on syneresis, water holding capacity, and viscosity of kefir using dry kefir starter. The research materials used were pasteurized cow's milk, low fat commercial milk, full fat commercial milk, goat's milk, mixed milk (cow+goat), and dry kefir starter. The research method was experimentally using a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments were P1 pasteurized cow's milk, P2 low-fat commercial milk, P3 full-fat commercial milk, P4 goat's milk, and P5 mixed milk (cow+goat). The results showed that different types of milk had a very significant effect on syneresis and viscosity, and significantly on water holding capacity. The results of the highest syneresis of kefir were pasteurized cow's milk of 37.0±5.40% and the lowest was pasteurized goat's milk of 11.8±1.22%. The average obtained for kefir syneresis from all treatments was 27.0±11.50%. The results of the highest water holding capacity of kefir were pasteurized cow's milk of 65.7±6.93% and the lowest was full fat commercial milk of 30.9±5.98%. The average obtained for the water holding capacity of all treatments is 47.3±18.39%. The highest kefir viscosity results in pasteurized goat's milk at 1089.9±273.10 cP and the lowest in pasteurized cow's milk at 388.5±25.38 cP. The average obtained for the viscosity of kefir from all treatments was 619.3±277.84%. The conclusion is that the use of goat's milk in making kefir produces kefir with the lowest syneresis, the thickest viscosity, and the same water holding capacity compared to other types of milk.. Keywords: type of milk, kefir, syneresis, water holding capacity, viscosity. |
| Kata kunci | jenis susu, kefir, sineresis, water holding capacity, viskositas. |
| Pembimbing 1 | Ir. Juni Sumarmono, M.Sc.Ph.D |
| Pembimbing 2 | Dr. Ir. Agustinus Hantoro Djoko Rahardjo, MP |
| Pembimbing 3 | |
| Tahun | 2021 |
| Jumlah Halaman | 9 |
| Tgl. Entri | 2021-08-09 13:24:57.865478 |