KUALITAS FISIKO-KIMIA, MIKROBIOLOGIS DAN SENSORIS KEFIR SUSU SAPI DENGAN PENAMBAHAN MADU BUNGA KALIANDRA (Calliandra calothyrsus) SELAMA PENYIMPANAN DINGIN

Nabila Safitri, Prof. Widodo, S.P., M.Sc., Ph.D

2023 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui kualitas fisiko-kimia, mikrobiologis dan sensoris kefir susu sapi dengan penambahan madu bunga Kaliandra selama 14 hari penyimpanan pada suhu 4 derajat celcius. Proses produksi kefir susu sapi dilakukan menggunakan inokulum kefir grain 5% (b/v) dan inkubasi pada suhu ruang selama 24 jam. Pasca inkubasi, ditambahkan madu bunga Kaliandra sebanyak 0 (kontrol), 6, 12, 18% (v/v) dan disimpan pada suhu 4 derajat celcius selama 14 hari. Pengujian kualitas dilakukan pada hari ke-0, 7, dan 14 hari. Parameter yang diuji yaitu kualitas fisik (viskositas, sineresis), kualitas kimia (pH, kadar alkohol, kadar air, dan gula total), kualitas mikrobiologis (total yeast dan total bakteri asam laktat) dan kualitas sensoris (tekstur, warna, rasa, aroma, dan daya terima). Hasil penelitian dianalisis menggunakan analisis variansi pola faktorial (4x3) yaitu 4 level madu bunga Kaliandra, dan 3 level hari penyimpanan, hasil signifikan dilanjutkan dengan uji Duncan Multiple Range Test (DMRT). Uji sensoris dianalisis menggunakan Kruskal Wallis dan hasil signifikan dilanjutkan dengan Mann-Whitney. Hasil analisis didapatkan bahwa perbedaan konsentrasi madu berpengaruh sangat nyata (P<0>yeast. Terdapat interaksi sangat nyata (P<0>

This research aims to determine the physico-chemical, microbiologic and sensory quality of cow's milk kefir with the addition of calliandra flower honey during 14 days of storage at 4 degrees celcius. Kefir grains were inoculated with 5% (b/v) and incubated at room temperature for 24 hours. After incubation, 0 (control), 6, 12, 18% (v/v) of calliandra flower honey was added and stored at 4 degrees celcius for 14 days. Quality testing was conducted on day 0, 7, and 14 days. The parameters tested were physical quality (viscosity, syneresis), chemical quality (pH, alcohol content, water content, and total sugar), microbiological quality (total yeast and total lactic acid bacteria) and sensory quality (texture, color, taste, aroma, and acceptability). The results were analyzed using analysis of variance factorial pattern (4x3), namely 4 levels of calliandra flower honey, and 3 levels of storage days, significant results were followed by Duncan Multiple Range Test (DMRT). Sensory test was analyzed using Kruskal Wallis and significant results were followed by Mann-Whitney. The results showed that different concentrations of honey had a very significant effect (P<0>yeast. There was a very significant interaction (P<0>

Kata Kunci : Kefir, Madu bunga Kaliandra, Lama simpan, Kualitas fisiko-kimia, Mikrobiologis, Sensoris.