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 (Faculty of Animal and Agricultural Sciences, Diponegoro University, 2020)
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.