PENGARUH PERSENTASE STARTER KEFIR TERHADAP KADAR ASAM LAKTAT, LAKTOSA, DAN ALKOHOL KEFIR

Harini, Widi , Ir. Indratintngsih, SU.

1990 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengeiahui pengaruh persentase starter terhadap kadar asam laktat, iaktosa, dan alkohoi kefir. Pembuatan kefir menggunakan susu sapt PFH Fakultas Peternakan Universitas Gadjah Mada Yogyakarta hasd pemerahan pagi hari. Starter kefir yang dipergunakan diperoleh dari Balai Penelitian Temak Bogor. Sejumlah susu dipasteurisasi pada suhu 85°C selama 50 menit dan suiiu ditui unkan sambii terus diaduk sampai dingin (22°C). Susu dibagi menjadi 16 gelas masing-masing 100 gram. Kemudian ditambah starter kefir sebanyak 1, 2, 3, 4% masing-masing empat gelas. Diinkubasikan pada suhu kamar selama 48 jam. Hasd inkubasi disaring dan hasi! saringannya diuji kadar asam laktat, laktosa, dan alkoholnya. Data yang diperoleh dianalisis dengan menggunakan rnetode Rancangan Acak Lengkap atan Completely Randomized Design (CRD) dan biia terjadi perbedaan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Hasil anaiisis kadar asam laktat menunjukkan peningkatan starter kefir L 2, 3, 4% akan meningkatkan kadar asam laktat berturut-turut 1,197, 1,240, 1,285, 1,468% dan menunjukkan perbedaan (P<0,05). .Anaiisis kadai' laktosa hasilnya adalali 3,997, 3,781, 3,662, 3,412% dan menunjukkan perbedaan (P<0,05). Hasil anaiisis kadai alkohoi tidak menunjukkan perbedaan dengan hasil 1,868, 2,315, 2,745, 3,098%. Peningkatan starter kefir dari 1, 2, 3, 4% akan meningkatkan kadar asam laktat dan kadar alkohoi tetapi menurunkan kadar laktosa kefir. (Kata kunci: Starter kefir, Kadar asam laktat, Kadar laktosa, Kadar alkohoi, pasteurisasi, Inkubasi).

The study was done to investigate the effect of kefir starter percentage on lactic acid, lactose, and kefir alcohol content. The kefir was made from Frisien Holstein grade dairy cattle milk of Faculty of Animal Husbandr y, from morning milking; while the kefir starter was abtained from the Animal Research Center of Bogor, Hie milk was pasteurized at 85°C temperature, for 30 minutes and the temperature was decreased by agitating up to 22°C. The milk was devided into 16 glasses of 100 g, and was added with 1, 2, 3, 4% kefir starter of four glasses, respectively. Hie incubation was done for 48 hours, followed by filtering The filtr ate was tested on lactic acid content, lactose, and alcohol content The data collected were analysed by variance analyses, while the sidnificant means were tested by Duncan’s Multiple Range Test . The result indicated that the lactic acid increased (P<0.05) as the kefir starter increased from 1, 2, 3, 4%. The value was 1.197, 1.240, 1.285, and 1.468%, respectively. Hie content was different (P<0.05) due starter increase; the values were 3.997, 3.781, 3.662, and 3.412%. On the contrary, no significant, the values were 1.868, 2.315, 2.745, and 3.098%. In conclusion, the increase of starter from 1, 2, 3, 4% increased lactic acid and alcohol content; and decreased the lactose formation. (Key Words: Kefir Starter, Lactic Acid, Lactose Content, Alcohol, Pasteurization, Incubation).

Kata Kunci : Starter kefir, Kadar asam laktat, Kadar laktosa, Kadar alkohoi, pasteurisasi, Inkubasi