Kadar Laktosa, Total Solid, dan Solid Non Fat Kefir Susu Sapi yang Diolah dari Jenis Susu Berbeda - Puspitarini, Oktavia Rahayu; Kentjonowaty, Inggit; Rasbawati, Rasbawati (State Islamic University of Sultan Syarif Kasim Riau, 2024)
ABSTRAK. Kefir adalah produk fermentasi susu yang sangat bermanfaat. Kefir dapat terbuat dari berbagai olahan jenis susu, seperti susu segar, susu Ultra High Temperature (UHT), dan susu skim bubuk. Tujuan penelitian ini adalah menganalisis pengaruh berbagai olahan jenis susu terhadap kadar laktosa, total solid (TS) dan Solid non Fat (SNF) kefir. Penelitian telah dilaksanakan pada bulan Januari-Maret 2023. Metode penelitian yang digunakan adalah eksperimen dengan rancangan acak lengkap, 3 perlakuan, 4 ulangan. Perlakuannya adalah jenis susu dalam pembuatan kefir, P0: susu segar, P1: susu UHT, P2: susu skim bubuk. Variabel yang diamati adalah kadar laktosa, TS dan SNF kefir. Data dianalisis dengan analisis ragam dan dilanjut dengan uji beda nyata terkecil (BNT) apabila ada pengaruh. Hasil penelitian menunjukkan bahwa olahan jenis susu berbeda berpengaruh sangat nyata (P<0,01) terhadap kadar laktosa, TS dan SNF kefir. Rataan kadar laktosa kefir yang didapatkan 2,02-3,36%. Rataan nilai TS 3,53-6,6,4%. Rataan SNF 5,83-10,79%. Simpulannya adalah olahan jenis susu terbaik dalam pembuatan kefir susu sapi adalah susu skim bubuk. Susu skim bubuk mampu menghasilkan kualitas kefir optimal dengan kadar laktosa 3,36%, TS 10,79% dan SNF 6,64%.Kata kunci: Jenis susu, kefir, laktosa, total solid, solid non fat.Lactose, Total Solid, and Solid Non Fat Content of Cow Milk Kefir Processed From Different Milk TypesABSTRACT. Kefir is a highly beneficial fermented milk product. Kefir can be made from various types of milk, such as fresh milk, Ultra High Temperature (UHT), powdered skim milk. The purpose of this study was to analyze the effect of various types of milk on lactose content, total solid (TS) and Solid non Fat kefir. The research was conducted in January-March 2023. The materials used were fresh milk, UHT milk, skim milk powder, kefir grain, stainless steel pot, thermometer, spatula, lactoscan, scale, measuring cup. The research method in this study is an experiment with a complete randomized design, 3 treatments, 4 replicates. The treatment is the type of milk in making kefir, P0: fresh milk, P1: UHT milk, P2: powdered skim milk. Variables observed were lactose content, TS and SNF of kefir. Data were analyzed by analysis of variance and continued with the least significant difference test (BNT) if there was an effect. The results showed that different types of milk processing had a very significant effect (P<0.01) on lactose, TS and SNF content of kefir. The average lactose content of kefir obtained was 2.02-3.36%. The average TS value was 3.53-6.64%. The average SNF was 5.83-10.79%. The conclusion is that the best type of milk in making cow’s milk kefir is skim milk powder. Skim milk powder is able to produce optimal kefir quality with lactose content of 3.36%, TS 10.79% and SNF 6.64%.