Kadar Asam Laktat Dan Derajat Asam Kefir Susu Kambing Yang Di Fermentasi Dengan Penambahan Gula Dan Lama Inkubasi Yang Berbeda

Abstract

ABSTRAKPenelitian ini bertujuan mengetahui kadar asam laktat dan derajat asam kefir susu kambing yang difermentasikan dengan penambahan gula dan waktu inkubasi yang berbeda. Penelitian ini menggunakan rancangan petak terbagi dalam rancangan acak lengkap menggunakan dua faktor perlakuan, penambahan gula dan lama inkubasi. Susu kambing yang telah dipasteurisasi dan ditambahkan starter kefir 3% dibagi menjadi 4 kelompok, yaitu P0 sebagai kontrol, dan PI, PII, PIII sebagai kelompok perlakuan (penambahan gula masing-masing 5; 7,5; dan 10%). Kemudian masing-masing kelompok penambahan gula dibagi menjadi 4 kelompok inkubasi yaitu12, 16, 20, dan 24 jam atau suhu 37° C. Masing-masing kelompok terdiri atas 3 ulangan. Pemeriksaan kadar asam laktat dilakukan menurut Underwood (1989 ) dan pemeriksaan derajat asam dilakukan menurut Minarwati (2012). Nilai kadar asam laktat dan derajat asam dianalisis dengan analisis varian, dan dilanjutkan dengan beda nyata terkecil. Hasil penelitian menunjukkan bahwa kadar asam laktat dan derajat asam berkisar antara 0,1-7,2% dan 1,6-81,3 SH. Kadar Gula berpengaruh nyata (P<0,05) menurunkan kadar asam laktat dan derajat asam kefir, sedangkan lama inkubasi secara nyata (P<0,05 ) meningkatkan kadar asam laktat dan derajat asam kefir. Disimpulkan bahwa penambahan gula selama proses pembuatan kefir dari susu kambing tidak meningkatkan kadar asam laktat dan derajat asam kefir sedangkan lama inkubasi dapat meningkatkan kadar asam laktat dan derajat asam kefir susu kambing. ___________________________________________________________________________________________________________________ Kata kunci: asam laktat, derajat asam, kefir, susu kambing, gula PI, PII,and PIII were added with (5, 7.5, and 10% sugar). Then, each sugar added group were devided into four incubation groups, 12, 16, 20, and 24 hours at 37° C. Each group consisted of three replications. The examination of latic acid was performed according to Underwood (1989) and acidity level examination was caried out based on Minarwati (2012). The data were analyzed using Anova followed by least significant difference. The result showed that lactic content and the acidity of kefir of goat milk were ranged between 0. 1-7.2% and 1.6-81 ABSTRACT This reseacrh was proposed to know the value of lactic acid and acidity of goat milk kefir fermented by various sugar addition and incubated in different length of time. The design used in this study were split plot in completely randomized design,cosisted of two treament factors, the addition of sugar and the incubation time. Pasterized goat milk and added with 3% kefir then was grouped into 4 groups, P0 was control group,

Effects add kefir grains to whey cheese on chemical and microbiological qualities

“…According Prastiwi, Bintoro, and Rizqiati (2018) that lactic acid bacteria in kefir grains will hydrolyze sucrose from molasses which will undergo the process of glycolysis to pyruvate and reduced by lactic acid bacteria to lactic acid and energy used for cell proliferation and growth of lactic acid bacteria. Based on this, it could be said that whey and molasses had sugar content such as lactose and sucrose which can be used as a good source of nutrition for lactic acid bacteria to grow and develop (Nursiwi et al, 2015;Rosiana, 2013;Rumeen et al, 2017) Yeast (Saccharomyces cerevisiae) The addition of grain kefir had a very significant effect (p <0.01) on the increase in yeast (Table 3). The treatment of adding 1-5% of kefir grain was very significant (p <0.01) increasing the amount of yeast compared to the control (without kefir grain).…”

Perbandingan Susu Kambing dan Susu Kedelai dalam Pembuatan Kefir

“…Menurut Liu (2004) susu kedelai mengandung oligosakarida yang sulit digunakan sebagai sumber energi. Hal ini sejalan dengan hasil penelitian Rosiana et al (2013) …”

In vitro Test of Kefir Mask in Combination with “Bedak Lotong”

“…The experimental work was performed using completely randomized design, consisting of two stages. First, the effect of incubation time (12,18, and 24 h) was studied, while the second stage was carried out to investigate the effect of different ratios (60:40; 50:50; 40:60). The results showed that addition of "Bedak Lotong" could enhance antibacterial activity.…”

“…Milk was sterilized and added with 10% kefir grain [10,13], followed with incubation of 37 °C for 12, 18, and 24 h [12]. The incubated milk was filtered to separate kefir grain.…”