PENGGUNAAN STARTER BIJI KEFIR DENGAN KONSENTRASI YANG BERBEDA PADA SUSU SAPI TERHADAP pH DAN KADAR ASAM LAKTAT (THE USE OF DIFFERENT CONCENTRATION OF KEFIR GRAINS ON COW’S MILK AND ITS EFFECTS ON pH AND LACTIC ACID LEVEL)
| Main Authors: | Agustina, Linda; Fakultas Peternakan Universitas Jenderal Soedirman, Setyawardani, Triana; Fakultas Peternakan Universitas Jenderal Soedirman, Astuti, Triana Yuni; Fakultas Peternakan Universitas Jenderal Soedirman |
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| Format: | Article application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Jurnal Ilmiah Peternakan
, 2013
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| Online Access: |
http://jos.unsoed.ac.id/index.php/jip/article/view/593 |
| ctrlnum |
article-593 |
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| fullrecord |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="en-US">PENGGUNAAN STARTER BIJI KEFIR DENGAN KONSENTRASI YANG BERBEDA PADA SUSU SAPI TERHADAP pH DAN KADAR ASAM LAKTAT (THE USE OF DIFFERENT CONCENTRATION OF KEFIR GRAINS ON COW’S MILK AND ITS EFFECTS ON pH AND LACTIC ACID LEVEL)</title><creator>Agustina, Linda; Fakultas Peternakan Universitas Jenderal Soedirman</creator><creator>Setyawardani, Triana; Fakultas Peternakan Universitas Jenderal Soedirman</creator><creator>Astuti, Triana Yuni; Fakultas Peternakan Universitas Jenderal Soedirman</creator><description lang="en-US">ABSTRAK Penelitian bertujuan untuk mempelajari pengaruh penggunaan starter biji kefir dengan konsentrasi yang berbeda pada susu sapi terhadap pH dan kadar asam laktat. Materi penelitian yang digunakan adalah 20 liter susu sapi, kultur starter biji kefir (Balai Pascapanen Cimanggu, Bogor), NaOH 0,1 N, indikator phenolphtalein 1%, dan larutan buffer 7. Metode penelitian yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap dengan 4 perlakuan dan 5 ulangan. Data yang diperoleh dianalisis dengan Analisis Variansi dilanjutkan dengan uji BNJ. Perlakuan yang diberikan yaitu P1= susu + 2,5% starter biji kefir, P2= susu + 5% starter biji kefir, P3= susu + 7,5% starter biji kefir, P4= susu + 10% starter biji kefir. Hasil penelitian menunjukkan bahwa penggunaan starter biji kefir dengan konsentrasi yang berbeda berpengaruh sangat nyata (P&lt;0,01) terhadap pH dan kadar asam laktat kefir yang dihasilkan. Rataan pH kefir sebesar P1= 4,34, P2= 4,08, P3= 3,96, P4= 3,87. Rataan kadar asam laktat kefir sebesar P1= 0,64%, P2= 0,78%, P3= 0,90%, P4= 1,06%. Penggunaan 10% konsentrasi starter biji kefir menghasilkan pH terendah dan kadar asam laktat tertinggi. Penggunaan starter biji kefir dengan konsentrasi 10% direkomendasikan dalam pembuatan kefir susu sapi.   Kata Kunci : susu sapi, kefir, starter biji kefir, nilai pH, kadar asam laktat   ABSTRACT The purpose of this research was to study the effect of various concentration of kefir grains added to cow’s milk on pH and lactic acid level.  The materials used in this research were 20 liter of fresh cow’s milk, kefir grains (Balai Pascapanen Cimanggu, Bogor), NaOH 0,1 N, indicator phenolphtalein 1%, and buffer solution pH 7.  The method used in this research was experimental with a Completely Randomised Design (CRD) with 4 treatments and 5 replications.  Data were analyzed using Analysis of Variance, and post-hoc test Honestly Significant Difference Test.  The treatments were P1= milk + 2,5% kefir grains, P2 = milk + 5% kefir grains, P3 = milk + 7,5% kefir grains, P4 = milk + 10% kefir grains.  The result showed that the use of kefir grains with different concentration significantly affected (P&lt;0,01) pH and lactic acid level.  The pH mean for P1= 4,34, P2= 4,08, P3= 3,96, P4= 3,87. The lactic acid level mean for P1= 0,64%, P2= 0,78%, P3= 0,90%, P4= 1,06%.  The use of 10% concentration kefir grains produced the lowest pH and the highest lactic acid level.  Kefir grains with concentration of 10% is recommended to make cow's milk kefir.   Key word : cow’s milk, kefir, starter kefir grains, pH, lactic acid.</description><publisher lang="en-US">Jurnal Ilmiah Peternakan</publisher><contributor lang="en-US"/><date>2013-05-07</date><type>Journal:Article</type><type>File:application/pdf</type><identifier>http://jos.unsoed.ac.id/index.php/jip/article/view/593</identifier><source lang="en-US">Jurnal Ilmiah Peternakan; Vol 1, No 1 (2013): Jurnal Ilmiah Peternakan</source><language>eng</language><recordID>article-593</recordID></dc>
|
| language |
eng |
| format |
Journal:Article Journal File:application/pdf File Journal:eJournal |
| author |
Agustina, Linda; Fakultas Peternakan Universitas Jenderal Soedirman Setyawardani, Triana; Fakultas Peternakan Universitas Jenderal Soedirman Astuti, Triana Yuni; Fakultas Peternakan Universitas Jenderal Soedirman |
| title |
PENGGUNAAN STARTER BIJI KEFIR DENGAN KONSENTRASI YANG BERBEDA PADA SUSU SAPI TERHADAP pH DAN KADAR ASAM LAKTAT (THE USE OF DIFFERENT CONCENTRATION OF KEFIR GRAINS ON COW’S MILK AND ITS EFFECTS ON pH AND LACTIC ACID LEVEL) |
| publisher |
Jurnal Ilmiah Peternakan |
| publishDate |
2013 |
| url |
http://jos.unsoed.ac.id/index.php/jip/article/view/593 |
| contents |
ABSTRAK Penelitian bertujuan untuk mempelajari pengaruh penggunaan starter biji kefir dengan konsentrasi yang berbeda pada susu sapi terhadap pH dan kadar asam laktat. Materi penelitian yang digunakan adalah 20 liter susu sapi, kultur starter biji kefir (Balai Pascapanen Cimanggu, Bogor), NaOH 0,1 N, indikator phenolphtalein 1%, dan larutan buffer 7. Metode penelitian yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap dengan 4 perlakuan dan 5 ulangan. Data yang diperoleh dianalisis dengan Analisis Variansi dilanjutkan dengan uji BNJ. Perlakuan yang diberikan yaitu P1= susu + 2,5% starter biji kefir, P2= susu + 5% starter biji kefir, P3= susu + 7,5% starter biji kefir, P4= susu + 10% starter biji kefir. Hasil penelitian menunjukkan bahwa penggunaan starter biji kefir dengan konsentrasi yang berbeda berpengaruh sangat nyata (P<0,01) terhadap pH dan kadar asam laktat kefir yang dihasilkan. Rataan pH kefir sebesar P1= 4,34, P2= 4,08, P3= 3,96, P4= 3,87. Rataan kadar asam laktat kefir sebesar P1= 0,64%, P2= 0,78%, P3= 0,90%, P4= 1,06%. Penggunaan 10% konsentrasi starter biji kefir menghasilkan pH terendah dan kadar asam laktat tertinggi. Penggunaan starter biji kefir dengan konsentrasi 10% direkomendasikan dalam pembuatan kefir susu sapi. Kata Kunci : susu sapi, kefir, starter biji kefir, nilai pH, kadar asam laktat ABSTRACT The purpose of this research was to study the effect of various concentration of kefir grains added to cow’s milk on pH and lactic acid level. The materials used in this research were 20 liter of fresh cow’s milk, kefir grains (Balai Pascapanen Cimanggu, Bogor), NaOH 0,1 N, indicator phenolphtalein 1%, and buffer solution pH 7. The method used in this research was experimental with a Completely Randomised Design (CRD) with 4 treatments and 5 replications. Data were analyzed using Analysis of Variance, and post-hoc test Honestly Significant Difference Test. The treatments were P1= milk + 2,5% kefir grains, P2 = milk + 5% kefir grains, P3 = milk + 7,5% kefir grains, P4 = milk + 10% kefir grains. The result showed that the use of kefir grains with different concentration significantly affected (P<0,01) pH and lactic acid level. The pH mean for P1= 4,34, P2= 4,08, P3= 3,96, P4= 3,87. The lactic acid level mean for P1= 0,64%, P2= 0,78%, P3= 0,90%, P4= 1,06%. The use of 10% concentration kefir grains produced the lowest pH and the highest lactic acid level. Kefir grains with concentration of 10% is recommended to make cow's milk kefir. Key word : cow’s milk, kefir, starter kefir grains, pH, lactic acid. |
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