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All Journal Jurnal Aplikasi Teknologi Pangan Jurnal Ilmiah Sains
Mohammad Ihsan Yahya Prayoga
Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Mathematics Physics

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Karakteristik Fisik dan Total Bakteri Kefir Susu Kerbau yang Diproduksi pada Suhu Ruang Heni Rizqiati; Nurwantoro Nurwantoro; Siti Susanti; Ahmad Ni'matullah Al-Baarri; Mohammad Ihsan Yahya Prayoga
Jurnal Aplikasi Teknologi Pangan Vol 9, No 4 (2020): November 2020
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7494

Abstract

Pemanfaatan susu kerbau Indonesia masih sangat terbatas dan hanya diolah menjadi beberapa makanan tradisional seperti dali dan dadih serta masih sedikit yang digunakan sebagai kefir.Penelitian bertujuan untukmengembangkan teknologi pengolahan susu kerbau menjadi produk kefir. Bahan utama yang digunakan dalam penelitian ini adalah susu kerbau segar dari Sumatera Utara dan kefir grain. Waktu inkubasi yang digunakan adalah selama 48 jam dengan periode pengamatan 12 jam. Parameter yang merupakan karakteristik fisik yang diamati adalahtotal padatan, solid non fat (SNF), berat jenis, pH, dan viskositas, serta ditambah dengan pengamatan total mikroba. Data dianalisis menggunakan uji Analysis of Variance (ANOVA) dengan taraf signifikansi 5% dan apabila terdapat perbedaan maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan adanya peningkatan yang sangat tajam pada SNF dan berat jenis. Disamping itu, adanya penurunan terjadi pada nilai total padatan. Seiring dengan lamanya inkubasi, viskositas dan total mikroba tampak meningkat. Nilai pH tampak sangat tajam penurunannya. Kesimpulannya, kefir berhasil diproduksi pada suhu ruang dan menunjukkan adanya perubahan sifat fisikokimia serta sifat mikrobiologis yang sangat spesifik.Physical Characteristic and Total Bacteria on Kefir made of Buffalo's Milk in Room TemperatureAbstractIn recent decades, utilization of Indonesian buffalo’s milk is limited to produce traditional foods such as Dali and Dadih (traditional’s name of curd) and has not been well developed to produce kefir. This research was aimed at producing kefir that was made of buffalo’s milk. Fresh buffalo’s milk from Sumatera Utara and kefir grain were used in this research. Kefir was made from the fortification kefir grain into buffalo’s milk then this mixture was incubated for 48 hour without additional heating control or in room temperature. Total solid, solid non-fat (SNF), specific gravity, pH, viscosity were analyzed as physic parameters and total bacteria was also studied. Data were analyzed using the Analysis of Variance (ANOVA) test using a significance level of 5% Duncan test was applied when significant result was obtained. Solid non-fat and specific gravity were remarkably decrease in its value while viscosity and total bacteria showed an increase. Significant decrease was found in pH value. As conclusion, the production of kefir was successfully achieved using buffalo’s milk and showing very specific value in physico and microbial properties.
Pengaruh Variasi Konsentrasi Sukrosa Terhadap Total Bakteri Asam Laktat, pH, Kadar Alkohol dan Hedonik Water Kefir Belimbing Manis (Averrhoa carambola) Heni Rizqiati; Dhea Luthfia Ramadhanti; Mohammad Ihsan Yahya Prayoga
JURNAL ILMIAH SAINS Volume 21 Nomor 1, April 2021
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (602.319 KB) | DOI: 10.35799/jis.21.1.2021.31160

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sukrosa dengan beberapa konsentrasi yang berbeda terhadap total bakteri asam laktat, nilai pH, kadar alkohol, dan uji hedonik water kefir belimbing manis. Desain percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 kali ulangan, dengan perlakuan penambahan beberapa konsentrasi sukrosa (0%, 3%, 6%, 9%, dan 12%). Belimbing yang digunakan adalah jenis belimbing manis dengan menggunakan grain water kefir sebanyak 5% dan difermentasi selama 24 jam. Kualitas water kefir belimbing yang dianalisis yakni total bakteri asam laktat, nilai pH, kadar alkohol dan kesukaan produk. Data parametrik yang diperoleh kemudian dianalisis dengan aplikasi SPSS 22.0 menggunakan Analysis of Variance (ANOVA) yang dilanjutkan dengan Duncan Multiple Range Test (DMRT), sedangkan data non parametrik dianalisis dengan uji Mann-Whitney yang dilanjutkan dengan uji Kruskall-Wallis. Hasil penelitian menunjukkan bahwa penambahan sukrosa dengan beberapa konsentrasi yang berbeda memberikan pengaruh nyata terhadap total bakteri asam laktat, kadar alkohol, nilai pH dan uji hedonik. Semakin tinggi konsentrasi sukrosa yang ditambahkan maka semakin tinggi total bakteri asam laktat, alkohol, dan hedonik serta menurunkan nilai pH pada produk, perlakuan terbaik terdapat pada perlakuan T3 dengan penambahan sukrosa sebanyak 9% yang menghasilkan total bakteri asam laktat sebesar 8,746, nilai pH sebesar 4,32, kadar alkohol sebesar 1,05%, dan memiliki skor kesukaan sebesar 3,76.Kata kunci : Alkohol; belimbing; pH; water kefir The Effect of Variation Sucrose Concentration on Total Lactic Acid Bacteria, pH, Alcohol Content and Hedonic in Water Kefir from Starfruit (Averrhoa carambola) ABSTRACTThis research was to determine the effect of sucrose addition on total lactic acid bacteria, pH value, alcohol content, and hedonic test in water kefir from starfruit. The experimental design used was Completely Randomized Design (CRD) with 5 treatments and 4 replications, with treatment addition some concentration sucrose (0%, 3%, 6%, 9%, and 12%). Starfruit used is a type of sweet starfruit with a kefir water grain of 5% and fermented for 24 hours. Starfruit water kefir quality analyzed are total lactic acid bacteria, pH value, alcohol content and hedonic properties of the product. The resulted parametric data is then analyzed using Analysis of Variance (ANOVA) followed by Duncan Multiple Range Test (DMRT), while the non parametric data were analyzed using the Mann-whitney test followed by the Kruskall-wallis test.  The results showed that the addition of sucrose with several different concentrations had a significant effect on  total lactic acid bacteria, alcohol content, pH value and hedonic test. The higher sucrose concentration added the higher the resulted level on the total lactic acid bacteria, alcoholc and hedonic level also lower the pH value of the product, the best treatment is T3 with the addition of 9% sucrose which produces a total of 8,746 lactic acid bacteria, pH value of 4,32, alcohol content of 1,05%, and has a favorite score of 3,76.Keywords : Alcohol; starfruit; pH; water kefir
Co-Authors Al-Baarri, Ahmad Ni'matullah Dhea Luthfia Ramadhanti Heni Rizqiati Nurwantoro . Siti Susanti