PEMANFAATAN RENNET WHEY SEBAGAI MINUMAN FERMENTASI KEFIR DENGAN STABILIZER GELATIN KULIT CEKER AYAM

ADI SETIANDANA, Dr. Ir. Nurliyani, MS; Yuny Erwanto, S.Pt., MP., Ph. D

2015 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan stabilizer gelatin kulit ceker ayam terhadap kualitas whey kefir. Whey Kefir dibuat dari rennet whey keju yang terlebih dahulu dipasteurisasi pada suhu 80 derajat celcius sampai 85 derajat celcius selama 30 menit. Rennet whey didinginkan, ditambah gula sukrosa sebanyak 4 persen (berat per volume) dan kefir grains sebanyak 3 persen (berat per volume). Ada empat perlakuan dalam penelitian ini, meliputi: 1) Whey tanpa penambahan stabilizer sebagai kontrol; 2) Whey ditambah gelatin kulit ceker ayam dengan persentase 0,1 persen (berat per volume); 3) Whey ditambah gelatin kulit ceker ayam dengan persentase 0,2 persen (berat per volume) dan 4) Whey ditambah gelatin kulit ceker ayam dengan persentase 0,4 persen (berat per volume). Sampel diinkubasi pada suhu ruang selama 10 jam. Parameter pengujian antara lain uji mikrobiologis (total bakteri asam laktat dan total yeast), uji kimia (pH, keasaman, kadar alkohol, kadar air dan kadar abu), uji fisik (viskositas) dan uji organoleptik (aroma, taste, effervescence, sourness dan texture). Data kemudian dianalisis statistik dengan rancangan acak lengkap pola searah dengan empat macam perlakuan dan tiga kali ulangan. Hasil penelitian menunjukkan bahwa penambahan gelatin pada presentase yang berbeda tidak mempengaruhi kualitas mikrobiologis, kimia dan fisik minuman fermentasi kefir, namun berpengaruh terhadap kualitas organoleptik (taste dan sourness). Rerata total bakteri asam laktat (9,43 lebih kurang 1,53) log colony forming unit per mililiter, total yeast (7,06 lebih kurang 0,87) log colony forming unit per mililiter, nilai keasaman (0,59 lebih kurang 0,82 persen), nilai pH (4,13 lebih kurang 0,10), kadar alkohol (0,38 lebih kurang 0,06 persen), kadar air (89,47 lebih kurang 0,99 persen), kadar abu (0,58 lebih kurang 0,05 persen), viskositas (10,54 lebih kurang 3,58) CP, aroma (3,56 lebih kurang 0,79), taste (3,76 lebih kurang 0,77), effervescence (3,61 lebih kurang 0,86), sourness (3,48 lebih kurang 0,97) dan texture (3,70 lebih kurang 0,67). Kesimpulannya, rennet whey dapat dimanfaatkan sebagai minuman fermentasi kefir dengan kualitas mikrobiologis, kimia, fisik yang sama baik. Namun demikian yang paling disukai konsumen adalah whey kefir dengan penambahan 0,1 persen gelatin kulit ceker ayam.

The aims of experiment was to determine the effect of added stabilizer from gelatin of chicken leg to quality of kefir whey. Whey kefir was made from cheese rennet whey, pasteurized at 80 celcius degree until 85 celcius degree for 30 minute at first. Rennet whey was chilled, added sucrose 4 percentage (weight in volume) and kefir grains 3 percentage (weight in volume). There were four treatments in this experiment: 1) Whey without stabilizer as control; 2) Whey added with gelatin of chicken leg 0,1 percentage (weight in volume) in percentage; 3) Whey added with gelatin of chicken leg 0,2 percentage (weight in volume) in percentage and 4) Whey added with gelatin of chicken leg 0,4 percentage (weight in volume) in percentage. Samples were incubated at room temperature for 10 hours. The parameters of test were microbiological test (total bacteria of lactic acid and total yeast), chemical test (pH, acidity, alcohol content, water content, and ash content), physical test (viscosity), and organoleptic test (aroma, taste, effervescence, sourness, and texture). Data was analized by one-way complete randomized design with four treatments and three replications. The result of the research showed gelatin addition in different percentage had no effect to chemical, physical, and microbiological quality of kefir fermentation drink, however affected in organoleptic quality (taste and sourness). Average of total bacteria of lactic acid (9,43 approximately 1,53) log colony forming unit in mililiter, total yeast (7,06 approximately 0,87) log colony forming unit in mililiter, acidity score (0,59 approximately 0,82 percentage), pH score (4,13 approximately 0,10), alcohol content (0,38 approximately 0,06 percentage), water content (89,47 approximately 0,99 percent), ash content (0,58 approximately 0,05 percentage), viscosity (10,54 approximately 3,58) CP, aroma (3,56 approximately 0,79), taste (3,76 approximately 0,77), effervescence (3,61 approximately 0,86), sourness (3,48 approximately 0,97) dan texture (3,70 approximately 0,67). The conclusion is rennet whey can be utilized as kefir fermentation drink with the same good microbiology, chemical, and physical quality. Consuments mostly, like kefir whey with 0,1 percentage gelatin from chicken leg adding.

Kata Kunci : Rennet whey, Kefir, Gelatin of chicken leg