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Desnandia Radhika Ningsih
Program Studi S-1 Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang
Veterinary

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Analisis Total Padatan Terlarut, Kadar Alkohol, Nilai pH dan Total Asam pada Kefir Optima dengan Penambahan High Fructose Syrup (HFS) Desnandia Radhika Ningsih; Valentinus Priyo Bintoro; Nurwantoro Nurwantoro
Jurnal Teknologi Pangan Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (95.336 KB) | DOI: 10.14710/jtp.2018.20602

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan High Fructose Syrup (HFS) pada kefir optima terhadap total padatan terlarut, kadar alkohol, pH dan total asam. Bahan yang digunakan dalam penelitian ini adalah susu Ultra High Temperature (UHT), kefir grains, HFS, aquades, indikator PP 1%, dan NaOH 0,1N. Penelitian menggunakan rancangan acak lengkap (RAL) dengan perlakuan variasi konsentrasi penambahan High Fructose Syrup yang meliputi T0 : tanpa penambahan HFS (kontrol), T1 : penambahan HFS 2,5%, T2 : penambahan HFS 5%, T3 : penambahan HFS 7,5%, T4 : penambahan HFS 10% dari volume susu dengan masing-masing perlakuan mendapat 4 kali pengulangan. Data yang diperoleh selanjutnya diolah dengan menggunakan sidik ragam yaitu dengan menggunakan Analysis of Variance. Hasil penelitian ini menunjukan bahwa penambahan HFS pada kefir optima dengan konsentrasi yang berbeda berpengaruh nyata (P<0,05) terhadap total padatan terlarut, kadar alkohol, nilai pH dan total asam kefir optima. Kefir optima dengan penambahan HFS terbaik diperoleh pada konsentrasi penambahan HFS sebanyak 7,5% dengan karakteristik sebagai berikut, total padatan terlarut 11,15ºBrix, kadar alkohol 1,53%, pH 4,06 dan total asam 1,04%.The purpose of this research is to know the effect of adding High Fructose Syrup (HFS) of kefir optima to total soluble solid, alcohol content, pH value and total acid. The materials used in this research were Ultra High Temperature (UHT) milk, kefir grains, HFS, aquadest, 1 % PP indicator, and NaOH 0,1N. This research used RAL test with addition of High Fructose Syrup i.e. T0: without addition of HFS (control), T1: 2.5% HFS addition, T2: 5% HFS addition, T3: 7.5% HFS addition, T4: 10 % HFS addition of milk volume with 4 repetitions. The results were analyzed by using Analysis of Variance. The results of this research show that the addition of HFS in kefir optima with different concentrations significantly affect (P<0,05) the total soluble solids, alcohol content, pH value and total kefir acid optima. Kefir optima with the best HFS addition was obtained at 7.5% HFS addition concentration with the following characteristics, total dissolved solids 11.15ºBrix, alcohol content 1.53%, pH 4.06 and 1.04% total acid.
Co-Authors Nurwantoro . Valentinus Priyo Bintoro