Artikel Ilmiah : A1F022107 a.n. ANYA DIVA FARADILLA
| NIM | A1F022107 |
|---|---|
| Namamhs | ANYA DIVA FARADILLA |
| Judul Artikel | Analisis Kadar Serat Kasar, Vitamin C, dan Antosianin Kefir Sinbiotik Susu Kambing dengan Penambahan Ekstrak Beras Hitam, Bit, dan Buah Naga. |
| Abstrak (Bhs. Indonesia) | Kefir sinbiotik merupakan minuman fermentasi yang mengombinasikan komponen probiotik dan prebiotik sehingga berpotensi dikembangkan sebagai pangan fungsional. Susu kambing dipilih karena memiliki karakteristik yang relatif mudah dicerna dan mengandung protein serta mineral yang mendukung nilai gizi produk. Kandungan gizi tersebut menyediakan substrat yang mendukung aktivitas mikroorganisme selama fermentasi kefir. Penambahan ekstrak beras hitam, umbi bit, dan buah naga merah digunakan sebagai perlakuan yang berbeda karena masing-masing memiliki karakteristik kandungan bioaktif yang berbeda. Perbedaan karakteristik tersebut diharapkan memberikan pengaruh yang berbeda terhadap kadar serat kasar, vitamin C, dan antosianin pada kefir sinbiotik susu kambing. Tujuan penelitian untuk mengetahui pengaruh jenis, konsentrasi ekstrak, kombinasi keduanya terhadap karakteristik kimia kefir sinbiotik susu kambing yang meliputi kadar serat kasar, vitamin C, dan antosianin, serta menentukan perlakuan terbaik dari ketiga parameter tersebut. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dua faktor dengan tiga kali ulangan. Faktor pertama terdiri atas ekstrak beras hitam, umbi bit, dan buah naga. Faktor kedua terdiri atas empat taraf konsentrasi ekstrak, yaitu 0,5%, 1,0%, 1,5%, dan 2,0%, sehingga diperoleh 12 kombinasi perlakuan. Produk ini ditambahkan tepung kulit pisang sebagai sumber prebiotik dengan jumlah yang sama pada semua perlakuan dan difermentasi menggunakan kefir grains selama 24 jam. Data dianalisis menggunakan analisis ragam (Two-Way ANOVA) pada taraf nyata 5%, kemudian dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) apabila terdapat perbedaan nyata, serta penentuan perlakuan terbaik menggunakan metode Technique for Order Preference by Similarity to Ideal Solution (TOPSIS). Hasil penelitian menunjukkan bahwa jenis ekstrak berpengaruh nyata terhadap kadar serat kasar, vitamin C, dan antosianin kefir sinbiotik susu kambing. Konsentrasi ekstrak hanya berpengaruh nyata terhadap kadar vitamin C dan antosianin, sedangkan kombinasi antara jenis dan konsentrasi ekstrak hanya berpengaruh terhadap kadar antosianin. Berdasarkan hasil analisis TOPSIS terhadap ketiga parameter, perlakuan terbaik adalah kefir sinbiotik susu kambing dengan penambahan ekstrak buah naga merah 2%. Perlakuan terbaik tersebut memiliki kadar serat kasar sebesar 4,728%, vitamin C sebesar 45,467 mg/100 g, dan antosianin sebesar 31,978 mg/100 g. |
| Abtrak (Bhs. Inggris) | Synbiotic kefir is a fermented beverage that combines probiotic and prebiotic components, making it a promising candidate for development as a functional food. Goat milk was selected as the milk base due to its relatively high digestibility and its protein and mineral contents, which contribute to the nutritional value of the product. These nutrients also provide substrates that support microbial activity during kefir fermentation. Extracts of black rice, beetroot, and red dragon fruit were incorporated as different treatments because each possesses distinct bioactive characteristics. These differences were expected to produce varying effects on the crude fiber, vitamin C, and anthocyanin contents of goat milk synbiotic kefir. This study aimed to determine the effects of extract type, extract concentration, and their interaction on the chemical characteristics of goat milk synbiotic kefir, including crude fiber, vitamin C, and anthocyanin contents, as well as to determine the best treatment based on these three parameters. The study employed a two-factor factorial Completely Randomized Design (CRD) with three replications. The first factor consisted of black rice, beetroot, and red dragon fruit extracts, while the second factor consisted of four extract concentrations, namely 0.5%, 1.0%, 1.5%, and 2.0%, resulting in 12 treatment combinations. Banana peel flour was added as a prebiotic source at the same concentration in all treatments, and the products were fermented using kefir grains for 24 h. The data were analyzed using two-way analysis of variance (ANOVA) at a 5% significance level, followed by Duncan's Multiple Range Test (DMRT) when significant differences were observed. The best treatment was determined using the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS). The results showed that extract type significantly affected the crude fiber, vitamin C, and anthocyanin contents of goat milk synbiotic kefir. Extract concentration significantly affected vitamin C and anthocyanin contents, whereas the interaction between extract type and concentration significantly affected only anthocyanin content. Based on TOPSIS analysis of the three parameters, the best treatment was goat milk synbiotic kefir supplemented with 2% red dragon fruit extract. The selected treatment contained 4.728% crude fiber, 45.467 mg/100 g vitamin C, and 31.978 mg/100 g anthocyanins. |
| Kata kunci | antosianin; buah naga merah; serat kasar; susu kambing; vitamin C; kefir sinbiotik |
| Pembimbing 1 | Prof. Dr. Rifda Naufalin, S.P., M.Si. |
| Pembimbing 2 | Indah Nuraeni, S.TP., M.Sc. |
| Pembimbing 3 | |
| Tahun | 2026 |
| Jumlah Halaman | 83 |
| Tgl. Entri | 2026-08-24 14:03:18.242087 |