PENGARUH PERSENTASE KEFIR GRAIN TERHADAP KUALITAS KEFIR SUSU KAMBING PADA SUHU INKUBASI 10°C
Dwi Rahmi Suprobowati, Prof. Dr., Ir. Ristianto Utomo, SU.; Prof. Dr. Soemitro W., M.Sc
2003 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKANINTISARI Penelitian ini bertujuan untuk mengetahui pengaruh persentase kefir grain terhadap kualitas kefir susu 70 kambing pada suhu 10°C selama 72 jam. Kefir susu kambing dibuat dengan cara pasteurisasi suhu 85°C selama 30 menit kemudian ditambahkan starter butiran kefir. Persentase butiran kefir vyang digunakan adalah 0%, 1% dan 2%. Uji kualitas kefir meliputi uji alkohol, keasaman setara asam laktat,pH, FFA, lemak, dan laktosa kefir. Data dianalisis dengan analisis variansi, kemudian dilanjutkan dengan Duncan’s New Multiple Range Test. Penambahan persentase kefir grain 0%, 1% dan 2% menunjukkan penurunan (P<0,05) pada pH kefir yaitu 6,24;4,73; 4,59, penurunan (P<0,05) laktosa yaitu 4.18%; 3.43% dan 3.39%. Peningkatan (P<0,05) terjadi pada keasaman setara asam laktat yaitu 0,30; 0,91; 0,97, kadar asam lemak bebas yaitu 0.98%; 2,88%; 3.13% dan kadar alkochol kefir yaitu 0.63%; 1,78% dan 2.46%.Hasil meliputi pH yang telah sesual dengan standar pada penambahan 1% butiran kefir sedangkan pada 2% penambahan butiran kefir kadar alkchol melebihi standar. (kata kunci: Susu kambing,Kefir, Persentase butiran kefir, Suhu inkubasi 10°C)
THE EFFECT OF KEFIR GRAIN PERCENTAGE ON THE QUALITY OF GOAT MILK AT INCUBATION TEMPERATURE OF 10°CELCIUS Dwi Rahmi Suprobowati ABSTRACT Kefir is fermented drink resulted from milk containing of lactic acid and alcoholic compound. The study was conducted to investigate the effect of kefir grain on the quality of goat milk at 10°C. The kefir was made from pasteurized goat milk, followed by addition of kefir grain starter agent. The kefir grain percentages applied were 0%, 1% and 2%, respectively. The guality measured were pH scores, acidity, free fatty Acid (FFA), lactose and alcchol concentration. The collected data were analyzed wusing variance analyses, followed by Duncan’s test. The result indicated that the addition of kefir grain percentages of 0%, 1% and 2% decreased (P<0,05) pH kefir (6.24; 4.73; and 4.59), and (P<0,05) lactose concentration (4.18; 3.43; and 3.39). The increse (P<0,05) on acidity equally by lactic acid of 0.30; 0.91; and 0.97; the FFA were 0.98%, 2.88% and 3.13% and kefir alcohol concentration (0.63%, 1.78% and 2.46%), respectively. It was concluded that the kefir quality was still in standard due to addition of 1% kefir grain percentage while alcohol «concentration was exceeded standard requirement by addition of 2% kefir grain. (Key words: Goat Milk, Kefir, Kefir grain Percentage, Incubated tempereture of 10°C)
Kata Kunci : Susu kambing,Kefir, Persentase butiran kefir, Suhu inkubasi 10°C
