Pengaruh Bahan Kemasan dan Lama Penyimpanan terhadap Kualitas Fisiko-Kimia dan Viabilitas Mikrobia Kefir Powder dengan Metode Spray Dring

Septiyanto Lukman Widodo, Prof. Widodo, S.P., M.Sc., Ph.D

2025 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh bahan kemasan, lama penyimpanan, serta interaksi antara penggunaan bahan kemasan dan lama penyimpanan berbeda terhadap kualitas fisiko-kimia dan viabilitas mikrobia kefir powder hasil spray drying. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap pola Faktorial (2x6). Faktor ke-1 adalah bahan kemasan yaitu kemasan kertas dan alumunium foil. Sedangkan faktor ke-2 adalah lama penyimpanan yaitu 0, 1, 2, 4, 8, dan 12 minggu. Data dianalisis menggunakan analisis ragam (ANOVA) dan jika menunjukkan perbedaan pengaruh nyata dilakukan uji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil analisis statistik menunjukkan bahwa penggunaan bahan kemasan berbeda memberikan pengaruh nyata (P<0>wettability, chroma (tingkat kemerahan dan tingkat kekuningan), kadar air, kadar abu, dan aktivitas air tetapi tidak memberikan pengaruh nyata (P>0,05) terhadap chroma (tingkat kecerahan), total bakteri asam laktat (BAL), dan yeast.  Hasil analisis statistik menunjukkan bahwa penyimpanan berbeda memberikan pengaruh nyata (P<0>wettability, chroma (tingkat kekuningan), kadar air, kadar abu, dan aktivitas air, total BAL, dan yeast tetapi tidak memberikan pengaruh nyata (P>0,05) terhadap chroma (tingkat kecerahan dan tingkat kemerahan).  Hasil analisis statistik menunjukkan bahwa interaksi antara penggunaan bahan kemasan dan penyimpanan berbeda memberikan pengaruh nyata (P<0>wettability, chroma (tingkat kemerahan dan tingkat kekuningan), kadar air, kadar abu, dan aktivitas air tetapi tidak memberikan pengaruh nyata (P>0,05) terhadap chroma (tingkat kecerahan), total BAL, dan yeast. Secara umum hasil analisis bahan kemasan alumunium foil lebih baik dibandingkan bahan kemasan kertas, lama penyimpanan paling baik dilakukan pada 4 minggu untuk bahan kemasan kertas dan 8 minggu untuk kemasan alumunium foil, serta secara umum interaksi antara penggunaan bahan kemasan dan lama penyimpanan berbeda saling mendukung.

This study aims to determine the effect of packaging materials, storage time, and the interaction between the use of different packaging materials and storage time on the physicochemical quality and microbial viability of spray-dried kefir powder. The experimental design used was a Completely Randomized Design with a Factorial pattern (2x6). The first factor was the packaging material, namely paper and alumunium foil packaging. While the second factor was the storage time, namely 0, 1, 2, 4, 8, and 12 weeks. Data were analyzed using analysis of variance (ANOVA) and if it showed a significant difference, further testing was carried out using Duncan's New Multiple Range Test (DMRT). The results of statistical analysis showed that the use of different packaging materials had a significant effect (P<0>wettability, chroma (level of redness and level of yellowness), water content, ash content, and water activity but did not have a significant effect (P>0.05) on chroma (level of brightness), total lactic acid bacteria (LAB), and yeast. The results of statistical analysis showed that different storage conditions had a significant effect (P<0>wettability, chroma (level of yellowness), water content, ash content, and water activity, total LAB, and yeast but did not have a significant effect (P>0.05) on chroma (level of brightness and level of redness). The results of statistical analysis showed that the interaction between the use of different packaging materials and storage conditions had a significant effect (P<0>wettability, chroma (level of redness and level of yellowness), water content, ash content, and water activity but did not have a significant effect (P>0.05) on chroma (level of brightness), total LAB, and yeast. In general, the results of the analysis of alumunium foil packaging materials are better than paper packaging materials, the best storage time is 4 weeks for paper packaging materials and 8 weeks for alumunium foil packaging, and in general, the interaction between the use of different packaging materials and storage times supports each other.

Kata Kunci : Kefir powder, Kemasan kertas, Kemasan alumunium foil, Kualitas fisiko-kimia, dan Viabilitas mikrobia