Analisis Kadar Alkohol, Nilai pH, Viskositas dan Total Khamir pada Water Kefir Semangka Semangka dengan Variasi Konsentrasi Sukrosa - Sri Kusmawati; Heni Rizqiati; Nurwantoro Nurwantoro; Siti Susanti (Jurnal Teknologi Pangan, 2020)
Kefir air (water kefir) merupakan produk minuman fermentasi probiotik yang dibuat dengan menginokulasikan kefir grain pada campuran air yang mengandung gula dan buah segar maupun buah kering Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sukrosa terhadap kadar alkohol, viskositas, nilai pH dan total khamir water kefir semangka. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) monofaktor dengan 5 perlakuan serta 4 kali pengulangan. Perlakuan yang diberikan adalah penambahan konsentrasi sukrosa yang berbeda dalam pembuatan water kefir semangka yaitu T0 = 0%, T1 = 3%, T2 = 6%, T3 = 9% dan T4 = 12% dari volume air semangka. Hasil penelitian menunjukkan bahwa penambahan sukrosa dengan variasi konsentrasi pada water kefir semangka berpengaruh nyata (P<0,05) terhadap kadar alkohol, nilai pH dan viskositas namun tidak berpengaruh nyata trhadap total khamir. Berdasarkan hasil yang diperoleh dapat disimpulkan bahwa penambahan sukrosa dengan konsentrasi 3% memberikan hasil terbaik pada kadar alkohol dan nlai pH.Kefir is one of the fermented beverage products that are increasingly in demand because it has good benefits for health. Since the beginning of its development, kefir is made from cow's milk which still contains lactose sugar and casein so that it cannot be consumed by people with lactose intolerance. Therefore, making kefir which is not made from milk needs to be developed. Water kefir is a probiotic fermented beverage product made by inoculating kefir grain in an air mixture containing sugar and fresh fruit and dried fruit. This study aims to determine the effect of adding sucrose to alcohol content, viscosity, pH and total yeast of water kefir watermelon. The experimental design used was a monofactor Complete Random Design (CRD) with 5 settings and 4 repetitions. The treatment given is to give a different concentration of sucrose in the making of water kefir watermelon namely T0 = 0%, T1 = 3%, T2 = 6%, T3 = 9% and T4 = 12%. The results showed that various concentration of sucrose that added to water kefir watermelon had significant effect on alcohol content, pH value and viscosity but no significant effect on total yeast. Based on the results it can be concluded that the addition of sucrose with 3% concentration gives the best results on alcohol content and pH value.