| NIM | D2A023014 |
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| Namamhs | SITI KHOLIFAH |
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| Judul Artikel | Karakteristik Kefir Konsentrat Susu Kambing dengan Penambahan Virgin Coconut Oil (VCO) |
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| Abstrak (Bhs. Indonesia) | Tujuan penelitian ini adalah untuk mengkaji karakteristik fisikokimia, bilangan peroksida, viabilitas BAL dan profil asam lemak kefir konsentrat susu kambing dengan penambahan VCO. Bahan penelitian utama adalah susu kambing, Virgin Coconut Oil (VCO) dan biji kefir. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 kali ulangan. Perlakuan terdiri dari kontrol (P0), penambahan VCO sebanyak 3% (P1), 6% (P2), 9% (P3), dan 12% (P4) dari jumlah kefir konsentrat. Data dianalisis menggunakan analisis variansi dan uji duncan. Hasil penelitian menunjukkan bahwa penambahan VCO hingga 12% menyebabkan perbedaan yang sangat nyata terhadap pH. Namun, penambahan VCO hingga 12% tidak menyebabkan perbedaan yang tidak nyata pada karakteristik warna dan tekstur kefir konsentrat. Angka bilangan peroksida menurun dari 2,772 (kontrol) menjadi 0,915 meq/kg seiring dengan penambahan VCO hingga 12%. Total Bakteri Asam Laktat menurun dari 7,41 log CFU/ml (kontrol) dan penurunan terendah pada perlakuan penambahan VCO 6%. Terjadi perubahan profil asam lemak kefir konsentrat. Asam laurat, kaprilat, kapric dan miristat meningkat seiring penambahan VCO. Berdasarkan hasil penelitian, dapat disimpulkan bahwa penambahan VCO hingga 12% dapat menurunkan pH, angka bilangan peroksida dan Total BAL serta peningkatan profil asam lemak (laurat, kaprilat, kapric dan miristat). |
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| Abtrak (Bhs. Inggris) | The aim of this research is to examine the physicochemical characteristics, peroxide number, LAB, and fatty acid profile of concentrated goat milk kefir with the addition of VCO. The main materials used in this study are fresh goat milk, Virgin Coconut Oil (VCO), and kefir grains. The research was conducted using a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments consist of control (P0), addition of VCO at 3% (P1), 6% (P2), 9% (P3), and 12% (P4) of the total milk volume. Data were analyzed using variance analysis and Duncan's test. The research results indicate that the addition of VCO up to 12% causes a significant difference in pH. However, the addition of VCO up to 12% does not cause significant differences in the color and texture characteristics of concentrated kefir. The peroxide number decreased from 2.772 (control) to 0.915 meq/kg with the addition of VCO up to 12%. Total lactic acid bacteria decreased from 7.41 log CFU/ml (control), with the lowest decrease in the treatment with 6% VCO addition. There were changes in the fatty acid profile of concentrated kefir. Lauric, caprylic, capric and myristic acids increased with the addition of VCO. Based on the research results, it can be concluded that the addition of VCO up to 12% can lower pH, peroxide values, and Total BAL, along with an increase in the fatty acid profile (lauric, caprylic, capric, and myristic acids). |
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| Kata kunci | susu kambing, kefir konsentrat, VCO, profil asam lemak, BAL |
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| Pembimbing 1 | 1. Prof. Dr. Ir. Triana Setyawardani S.Pt., M.P., IPU., ASEAN Eng |
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| Pembimbing 2 | 2. Dr. Hermawan Setyo Widodo S.Pt., M.Si |
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| Pembimbing 3 | - |
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| Tahun | 2025 |
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| Jumlah Halaman | 67 |
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| Tgl. Entri | 2025-11-28 05:18:11.866853 |
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