<![CDATA[F1 grain kefir merupakan starter induk turunan pertama dalam pembuatan kefir. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan starter F1 grain kefir terhadap kadar alkohol, total khamir dan kesukaan pada kefir optima. Rancangan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 kali ulangan, perlakuan yang diberikan yaitu variasi konsentrasi starter grains kefir (F1), yaitu T0 = F1 grain kefir (tanpa pengenceran); T1 = 1 bagian F1 grain kefir : 6 bagian susu murni ; T2 = 1 bagian F1 grain kefir : 7 bagian susu murni ; T3 = 1 bagian F1 grain kefir : 8 bagian susu murni ; T4 = 1 bagian F1 grain kefir : 9 bagian susu murni. Hasil penelitian menunjukkan bahwa penggunaan variasi konsentrasi starter F1 grain kefir memberikan pengaruh nyata (P<0,05) terhadap kadar alkohol, total khamir dan kesukaan kefir). Perlakuan penggunaan starter F1 grain kefir yang terbaik adalah perlakuan T3 (1 bagian F1 grain kefir : 8 bagian susu murni) dengan nilai kadar alkohol 0,36%, total khamir 7,86 cfu/ml dan kefir optima disukai panelis. F1 grain kefir is first starter of the mother culture in making kefir. This research aimed to determine the effect of using F1 grain kefir starter on alcohol content, total yeast and preference for kefir optima. This experimental design used Completely Randomized Design (CRD) with 5 time treatment and 4 replications, the treatment which given was a variation of the concentration starter grain kefir (F1), namely T0 = F1 grain kefir (without dilution); T1 = a part T1 grain kefir : 6 parts of pure milk ; T2 = a part of T1 grain kefir: 7 parts of pure milk ; T3 = a part of F1 grain kefir : 8 parts of pure milk ; T4 = a part of F1 grain kefir : 9 parts of pure milk. The results showed that the use of variations in the concentration of starter F1 grain kefir had a significant effect (P <0.05) on alcohol content, total yeast and kefir preferences. The best treatment for used F1 starter kefir was T3 (1: 8) treatment with an alcohol content of 0.36%, total yeast 7.86 cfu/ml and kefir optima preferred by panelist. ]]>
