Kualitas Mikrobiologis, Fisiko-Kimia Dan Sensoris Kefir Dengan Penambahan Bubuk Daun Stevia (Stevia rebaudiana Bertoni) Selama Penyimpanan Suhu Dingin

Eviana Sherinanda, Prof. Dr. Ir. Nurliyani, M.S., IPM.

2023 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Kefir merupakan produk fermentasi yang dapat dibuat dari susu dengan penambahan biji kefir sebagai starter yang terdiri sejumlah bakteri asam laktat, asam asetat dan yeast. Stevia memiliki kandungan senyawa steviosida dan rebaudiosida yang berperan sebagai pemanis. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk daun stevia terhadap kualitas mikrobiologis, fisiko-kimia dan sensori kefir susu sapi selama penyimpanan. Perlakuan dalam penelitian ini terdiri dari penambahan stevia 0; 1,25; 1,50; dan 1,75% serta penyimpanan 0, 7, dan 14 hari. Data yang diperoleh dianalisis dengan metode two-way ANOVA dan dilanjutkan dengan uji DMRT (Duncan’s New Multiple Range Test). Data uji sensoris diolah menggunakan analisis Kruskall Wallis serta dilanjutkan uji Mann Whitney. Penambahan stevia 0; 1,25; 1,50; dan 1,75% memberikan pengaruh sangat signifikan (P<0>

Kefir is a fermented product that can be made from milk with the addition of kefir seeds as a starter consisting of a number of lactic acid bacteria, acetid acid and yeast. Stevia contains stevioside and rebaudioside compounds that act as sweeteners. This study aimed to determine the effect of stevia leaf powder addition on the physico-chemical, microbiological, and sensory quality of cow's milk kefir during storage. The treatments in this study consisted of the addition of stevia 0; 1.25; 1.50; and 1.75% and storage of 0, 7, and 14 days. Each treatment was replicated three times. The data obtained were analyzed by two-way ANOVA method and continued with DMRT (Duncan's New Multiple Range Test) test. Sensory test data were processed using Kruskall Wallis analysis and followed by Mann Whitney test. The addition of stevia 0; 1.25; 1.50; and 1.75% gave a very significant effect (P<0>

Kata Kunci : Kefir, Bubuk daun stevia, Lama penyimpanan, Kualitas fisiko-kimia, Mikrobiologis, Sensoris.