| NIM | D1A017093 |
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| Namamhs | ARLI NINDI TRIANA |
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| Judul Artikel | PENGARUH JENIS SUSU PADA pH, TOTAL ASAM DAN WARNA KEFIR TRADISIONAL |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui pengaruh jenis susu terhadap pH, total asam dan warna kefir tradisional. Materi penelitian yang digunakan yaitu 2 liter susu sapi segar pasteurisasi, 2 liter susu kambing pasteurisasi, 2 liter kombinasi susu sapi dan susu kambing (perbandingan 1:1), 2 liter susu komersial full fat, 2 liter susu komersial low fat, starter biji kefir 150 gram, NaOH dan indikator phenolpthalein. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang dilakukan pada penelitian ini meliputi susu sapi segar pasteurisasi (P1), susu kambing segar pasteurisasi (P2), kombinasi susu sapi dan susu kambing 1:1 (P3), susu komersial full fat (P4), susu komersial low fat (P5) dengan penambahan starter biji kefir 5% v/v dan lama inkubasi selama 24 jam pada suhu ruang. Hasil analisis variansi menunjukkan bahwa adanya pengaruh sangat nyata (P<0,01) pada nilai pH, total asam dan warna kefir tradisional. Nilai rataan pH kefir berkisar antara 4,1±0,1 sampai 4,8±0,2; total asam 0,8±0,1% sampai 2,0±0,1; warna 65,7±2,0 sampai 80,2±4,2. Hasil dapat disimpulkan bahwa kefir tradisional dapat diproduksi menggunakan berbagai jenis susu dengan kultur starter biji kefir menghasilkan pH, total asam dan warna yang beragam, sehingga penggunaan berbagai jenis susu sebagai bahan dasar produksi kefir tradisional mempengaruhi hasil produk. |
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| Abtrak (Bhs. Inggris) | The aim of the study was to determine the effect of the type of milk on pH, total acid and color of traditional kefir. The research materials used were 2 liters of pasteurized fresh cow's milk, 2 liters of pasteurized goat's milk, 2 liters of a combination of cow's milk and goat's milk (1:1 ratio), 2 liters of full fat commercial milk, 2 liters of low fat commercial milk, kefir seed starter. 150 grams, NaOH and phenolphthalein indicator. The research design used a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments in this study included pasteurized fresh cow's milk (P1), pasteurized fresh goat's milk (P2), 1:1 combination of cow's milk and goat's milk (P3), full fat commercial milk (P4), low fat commercial milk (P5). ) with the addition of a 5% v/v kefir seed starter and an incubation period of 24 hours at room temperature. The results of the analysis of variance showed that there was a very significant effect (P<0.01) on the pH value, total acidity and color of traditional kefir. The average pH value of kefir ranges from 4.1±0.1 to 4.8±0.2; total acid 0.8±0.1% to 2.0±0.1; color 65.7±2.0 to 80.2±4.2. The results can be concluded that Traditional kefir can be produced using various types of milk with the starter culture of kefir seeds resulting in varying pH, total acid and color, so the use of various types of milk as the basic ingredient for traditional kefir production affects product yields. |
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| Kata kunci | Kefir, Susu, pH, Total Asam, Warna Kefir |
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| Pembimbing 1 | Dr. Triana Setyawardani, S.Pt., MP |
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| Pembimbing 2 | Ir. Juni Sumarmono, M.Sc. Ph.D., IPU |
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| Pembimbing 3 | |
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| Tahun | 2022 |
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| Jumlah Halaman | 11 |
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| Tgl. Entri | 2022-01-13 13:17:39.836817 |
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