Jurnal Pangan dan Agroindustri (Oct 2022)

TOTAL BAL, VISKOSITAS, PH DAN PADATAN TERLARUT KEFIR SUSU KERBAU DENGAN PEMBERIAN BUAH NAGA MERAH (Hylocereus polyrhizus)

  • Winda Chelsy Tarihoran,
  • Antonius Hintono,
  • Heni Rizqiati

DOI
https://doi.org/10.21776/ub.jpa.2022.010.04.1
Journal volume & issue
Vol. 10, no. 4
pp. 187 – 193

Abstract

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ABSTRAK Kefir susu kerbau merupakan pangan fungsional dari olahan susu kerbau yang melalui proses fermentasi dengan penambahan kefir grain yang memiliki kemampuan probiotik. Buah naga merah merupakan buah berwarna menarik serta mempunyai efek baik bagi kesehatan karena mengandung bioaktif yaitu antioksidan. Penelitian bertujuan untuk memahami pengaruh pemberian berbagai konsentrasi buah naga merah terhadap total BAL, viskositas, pH, dan total padatan terlarut kefir susu kerbau. Perlakuan pemberian buah naga merah yaitu 0%, 5%, 10%, 15% dan 20% (v/v). Parameter uji meliputi total BAL, viskositas, pH, dan total padatan terlarut. Percobaan dilakukan dengan 5 perlakuan dan 4 ulangan menggunakan RAL. Hasil pengujian dianalisis dengan uji Anovadengan taraf signifikansi 95% dan dilanjut dengan Duncan Test. Hasil penelitian menunjukkan, semakin tinggi penambahan buah naga merah maka total BAL, viskositas dan total padatan terlarut semakin tinggi, namun pH kefir susu kerbau mengalami penurunan. Kata kunci: Buah naga merah, Kefir, Susu kerbau. ABSTRACT Buffalo milk kefir is a functionalfood made from processed buffalo milk through fermentation process with additionalkefir grains which have probiotic properties. Red dragon fruit is an attractive colored fruit and has a goodeffect on health because it contains bioactive antioxidants. That is the purpose of this study to understand the effectof addition of variousconcentrations of red dragon fruit on total LAB, viscosity, pH, and total dissolved solids of buffalo milk kefir. The treatment of additionalred dragon fruit is 0%, 5%, 10%, 15% and 20% (v/v). Parameters observed were total LAB, viscosity, pH, and total dissolved solids. The experiment was carried out with 5 treatments and 4 replications using RAL. Result of analysis using Anova test with significance level of 95% and continue with Duncan Test. Results showed that great concentration of red dragon fruit added will increase total LAB, viscosity and dissolved solids, but reduce pH of buffalo milk kefir. Keywords: Buffalo milk, Kefir, Red dragon fruit

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