Hasnidar, Hasnidar (2021) KARASTERISTIK KEFIR SUSU CAIR DENGAN PENAMBAHAN KONSENTRASI GUL AREN YANG BERBEDA = CHARACTERISTICS OF LIQUID MILK COFFEE WITH THE ADDITION OF DIFFERENT AREN SUGAR CONCENTRATION. Skripsi thesis, Universitas Hasanuddin.
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Abstract (Abstrak)
Kefir merupakan produk pangan yang bersifat fungsional, yang berasa asam dan aroma khas asam serta mengandung alkohol membuat produk ini kurang diminati konsumen. Perbaikan tingkat penerimaan konsumen dilakukan dengan penambahan gula aren dapat mempengaruhi karasteristik produk akhir kefir. Penelitian ini bertujuan untuk mengetahui karasteristik kefir susu cair terhadap nilai pH, kadar asam laktat, viskositas, organoleptik (rasa dan kesukaaan) panelis terhadap kefir dengan penambahan gula aren. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 4 perlakuan dengan 3 kali ulangan. Perlakuan dalam penelitian ini adalah penambahan konsentrasi gula aren 0%, 5%, 7%,dan 9%. Kefir dibuat sebagai berikut : susu cair komersial disterilkan pada suhu 105oC selama 5 menit, setelah itu susu steril diinokulasi dengan starter kefir sebanyak 3%(v/v) dan diinkubasi pada suhu 37oC selama 24 jam. Selanjutnya kefir ditambahkan dengan gula aren dengan konsentrasi 0%, 5%, 7%,dan 9% (v/v) dan homogenkan. Peningkatan penambahan gula aren dalam pengolahan kefir menyebabkan peningkatan terhadap nilai viskositas, rasa manis dan tingkat kesukaan panelis, namun tidak menyebabkan nilai pH dan rasa asam dan kadar asam laktat mengalami penurunan. Penggunaan gula aren 9% adalah konsentrasi yang paling baik untuk pembuatan kefir.
Kefir is a food product that is functional, which tastes sour and has a distinctive sour aroma and contains alcohol which makes this product less attractive to consumers. Improvement of consumer acceptance by adding palm sugar can affect the characteristics of the final kefir product. This study aims to determine the kefir characteristics of liquid milk against the pH value, lactic acid content, viscosity, organoleptic (taste and preference) of the panelists to kefir with the addition of palm sugar. This study used a completely randomized design (CRD) with 4 treatments with 3 replications. The treatment in this study was the addition of palm sugar concentrations of 0%, 5%, 7%, and 9%. Kefir is prepared as follows: commercial liquid milk is sterilized at 105oC for 5 minutes, after which sterile milk is inoculated with 3% (v / v) kefir starter and incubated at 37oC for 24 hours. Furthermore, kefir is added with palm sugar with a concentration of 0%, 5%, 7%, and 9% (v / v) and homogenized. Increasing the addition of palm sugar in kefir processing causes an increase in viscosity, sweetness and acidity, but this increase does not cause the pH value and sour taste of kefir. The use of 9% palm sugar is the best concentration for making kefir.
Keywords : Kefir, gula aren, karakteristik, susu cair komersial,
Item Type: | Thesis (Skripsi) |
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Subjects: | Q Science > Q Science (General) |
Divisions (Program Studi): | Fakultas Peternakan > Peternakan |
Depositing User: | S.Sos Rasman - |
Date Deposited: | 13 Jun 2022 00:57 |
Last Modified: | 13 Jun 2022 01:17 |
URI: | http://repository.unhas.ac.id:443/id/eprint/16510 |