Total Padatan Terlarut, Viskositas, Total Asam, Kadar Alkohol, dan Mutu Hedonik Water Kefir Semangka dengan Lama Fermentasi yang Berbeda - ritna ningsih; heni rizqiati; nurwantoro nurwantoro (Jurnal Teknologi Pangan, 2019)
Water kefir semangka merupakan produk pangan hasil fermentasi kefir grain yang dibuat dari bahan baku yaitu sari buah semangka. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi yang berbeda terhadap total padatan terlarut, viskositas, total asam, kadar alkohol dan mutu hedonik yang meliputi rasa, aroma, warna, sensasi soda dan overall kesukaan water kefir semangka. Desain penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) monofaktor dengan 4 perlakuan serta 5 kali pengulangan. Variasi perlakuan lama fermentasi yang diberikan yaitu T1 = 12 jam, T2 = 24 jam, T3 = 36 jam dan T4 = 48 jam. Data hasil pengujian total padatan terlarut, viskositas, total asam dan kadar alkohol dianalisis menggunakan Analysis of Variance (ANOVA) dengan taraf signifikansi 5% dan dilanjut Uji Wilayah Ganda Duncan apabila terdapat pengaruh. Data uji hedonik dianalisis menggunakan uji Kruskal Wallis dengan taraf signifikansi 5% dan apabila ada pengaruh dilanjut uji Mann Whitney. Hasil penelitian menunjukkan bahwa perbedaan lama fermentasi memberikan pengaruh yang nyata (P<0.05) terhadap total padatan terlarut, viskositas, total asam, dan kadar alkohol. Hasil uji mutu hedonik menunjukkan bahwa lama fermentasi yang berbeda berpengaruh nyata (P<0,05) terhadap rasa dan overall kesukaan, namun tidak berpengaruh nyata terhadap aroma, warna dan sensasi soda. Water kefir watermelon is a fermented food product of kefir grain made from watermelon juice. This study aims to determine the effect of different fermentation time on total dissolved solids, viscosity, total acid, alcohol content and hedonic quality which includes taste, aroma, color, soda sensation and overall preferences of watermelon water kefir. The research design used was a monofactor Complete Random Design (CRD) with 4 treatments and 5 repetitions.Variations of fermentation time treatment given are T1 = 12 hours, T2 = 24 hours, T3 = 36 hours and T4 = 48 hours. Data from the results of testing of total dissolved solids, viscosity, total acid and alcohol content were analyzed using Analysis of Variance (ANOVA) with a significance level of 5% and followed by the Duncan Multiple Range Test if there was influence. The hedonic test data were analyzed using the Kruskal Wallis test with a significance level of 5% and if there was a continuing influence the Mann Whitney test. The results showed that the differences in fermentation time had a significant effect (P <0.05) on total dissolved solids, viscosity, total acid, and alcohol content. Hedonic quality test results showed that different fermentation times significantly affected (P<0.05) taste and overall preference, but did not significantly affect the aroma, color and soda sensation.