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Warta IHP (Warta Industri Hasil Pertanian)
Published by Politeknik AKA Bogor
ISSN : 02151243     EISSN : 26544075     DOI : -
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering
Warta IHP (Industri Hasil Pertanian) is a Scientific Journal which is sourced from research papers, new theoretical/interpretive findings, and critical studies or reviews (by invitation) in the agro-based industry scope that cover any discipline such as: food science and technology, agricultural industry technology, chemistry and essential oils, agricultural products processing machinery, food microbiology, renewable energy, chemical analysis, and food engineering.
Arjuna Subject : -
Articles 11 Documents
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Search results for , issue "Vol 38, No 1 (2021)" : 11 Documents clear
Pengaruh Waktu Fermentasi terhadap Sifat Fisiko Kimia Kefir Whey dari Susu Kambing Heni Rizqiati; Siti Susanti; Nurwantoro Nurwantoro; Ahmad Ni'matullah Albaari; Yehezkiel Bobby Slamet
Warta Industri Hasil Pertanian Vol 38, No 1 (2021)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v38i1.6404

Abstract

Kefir adalah salah satu produk susu fermentasi yang dibuat dengan menggunakan starter kefir grain yang berisi Bakteri Asam Laktat (BAL) dan khamir. Tujuan penelitian ini adalah untuk mengetahui pengaruh waktu fermentasi pada sifat fisiko kimia kefir whey dari susu kambing. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan. Kefir diberi perlakuan fermentasi selama 12 (T1), 24 (T2), 36 (T3), 48 (T4), dan 60 jam (T5) dengan 4 kali ulangan. Data hasil pengujian diolah dengan aplikasi Statistical Product and Service Solution (SPSS) 16.0 menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengan uji wilayah ganda Duncan. Sifat fisiko kimia kefir whey yang dianalisis terdiri dari kadar lemak, protein, alkohol, kadar air, total asam, pH dan rendemen. Hasil pengujian menunjukkan bahwa perbedaan waktu fermentasi berpengaruh nyata (P<0,05) pada semua sifat fisiko kimia kefir whey. Semakin lama waktu fermentasi kefir whey maka hasil kadar protein, kadar alkohol, kadar air, total asam dan rendemen semakin meningkat, sedangkan kadar lemak serta nilai pH semakin menurun.

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