| NIM | D1A021135 |
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| Namamhs | RIFQI FAJAR ARYAWAN |
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| Judul Artikel | TOTAL PADATAN DAN VISKOSITAS KEFIR DENGAN PENAMBAHAN EKSTRAK KAYU SECANG (CAESALPINIA SAPPAN L.) |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak kayu secang (Caesalpinia sappan L.) dengan level berbeda (0,1%, 0,3%, 0,5%, 0,7%, 0,9%) terhadap total padatan dan viskositas kefir susu sapi. Penelitian dilakukan secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan empat ulangan, kemudian data dianalisis menggunakan analisis variansi (ANAVA). Hasil penelitian menunjukkan bahwa penambahan ekstrak kayu secang dengan level berbeda tidak memberikan pengaruh nyata (P>0,05) terhadap total padatan dan viskositas kefir. Nilai rata-rata total padatan yang diperoleh sebesar 18,86±1,46% , sedangkan rata-rata viskositas sebesar 355,33±42,53 mPa·s. Total padatan dan viskositas kefir dengan penambahan ekstrak kayu secang pada level 0,1% hingga 0,9% relatif sama, karena komponen utama dalam ekstrak kayu secang seperti flavonoid dan tanin tidak berperan dalam pembentukan struktur protein dan lemak yang memengaruhi kekentalan maupun padatan kefir, serta aktivitas fermentasi mikroba tetap mendominasi proses pembentukan sifat fisik produk. |
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| Abtrak (Bhs. Inggris) | This study aimed to determine the effect of adding sappan wood (Caesalpinia sappan L.) extract at different levels (0.1%, 0.3%, 0.5%, 0.7%, 0.9%) on the total solids and viscosity of cow’s milk kefir. The research was conducted experimentally using a Completely Randomized Design (CRD) with five treatments and four replications, and the data were analyzed using analysis of variance (ANOVA). The results showed that the addition of sappan wood extract at different levels had no significant effect (P>0.05) on the total solids and viscosity of kefir. The average total solids obtained were 18.86±1.46%, while the average viscosity was 355.33±42.53 mPa·s. The total solids and viscosity of kefir with the addition of sappan wood extract at levels of 0.1% to 0.9% were relatively similar, because the main components of sappan wood extract, such as flavonoids and tannins, do not participate in forming the protein and fat structures that influence the thickness and solid content of kefir, and the fermentation activity of microbes remains dominant in determining the physical characteristics of the product. |
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| Kata kunci | Produk Susu, Fermentasi, Kefir, Total Padatan, Viskositas. |
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| Pembimbing 1 | Prof. Dr. Ir. Triana Setyawardani, S.Pt., M.P., IPU., ASEAN Eng |
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| Pembimbing 2 | Merryafinola Ifani, S.Pt., M.Pt. |
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| Pembimbing 3 | |
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| Tahun | 2025 |
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| Jumlah Halaman | 5 |
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| Tgl. Entri | 2025-11-13 20:41:07.815462 |
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